Raisin Stollen

FOR FRUIT: Soak candied peel, almonds, raisins and mixed candied fruit in 2 oz. of the rum or warm water overnight. Set aside.

TO MAKE THE SPONGE: Dissolve yeast in milk; add 3 lbs., 11 oz. bread flour. On medium speed, mix until combined and let sponge ferment one hour in proofer.

Cream softened butter with sugar, eggs, salt and sponge. Mix on medium speed for 2 minutes. Add remaining 6 oz. of rum or water, rum flavoring (if using), spices and bread flour and mix on medium for 6 minutes.Add citrus peel, plus the soaked and reserved candied peel, almonds, raisins and mixed candied fruit; mix for 1 minute on medium.

Ferment dough until it doubles in size; punch down. Divide dough into 24, 1-lb. units. Round up. Allow to rest for 10 minutes, covered. Mold dough like pan bread, about 10-in., and press the center down lengthwise using a rolling pin. Brush with melted butter. Fold the dough together and place on a paper-lined baking pan.Alternatively, prepare as a braided loaf.

Egg wash and proof for 20 minutes.

Bake at 375°F until golden brown.

After baking, wash with melted butter and sprinkle with confectioners sugar or granulated sugar, if desired.Wrap stollen when cool.