This is a very special treat that my daughter makes for me on Christmas.  It is a rather involved recipe and is taken from the The Laurel's Kitchen Bread Book by Laurel Robertson with Carol Flinders & Bronwen Godfrey.  I've modified and condensed the instructions below, but for the more expanded instructions, you need to consult this very complete Bread Book.

Ingredients:

2 teaspoons active dry yeast
1/4 cup water
2 1/4 cups of wheat flour
2 1/4 cups of white flour
1 teaspoon salt
1/2 cup cottage cheese
​1 cup hot water
3/8 cup honey
1 cup rum

1 large egg
​3/8 cup butter
1 Tablespoon grated lemon peel
1/8 cup grated orange peel
1 1/2 cup raisins
1 1/2 cup other dried fruit (i.e. apricot, currants,
       peaches, pineapple, or prunes)
3/4 cup toasted almonds, chopped coarsely
1/8 cup melted butter
​1/4 cup confectioner's sugar

Directions:

Dissolve the yeast in the water.  Chop all of the fruit so that it is about the size of raisins and then let the fruit soak in the rum.
Stir the flour and the salt together.  Mix the cottage cheese, water, and honey,  together well, then add the eggs.  Add to the flour mixture.  Mix the dough and knead about 10 minutes, then work in the butter.  Stop kneading when the butter is all incorporated: you will be working the dough more when you add the the fruits and nuts.
Cover the dough and let it rise in a warm place.  Deflate it after an hour and a half or more, when your wet finger makes a hole in at the center of the dough that does not fill in.  Return the dough to its warm place to rise again. 
Flour the surface and turn the twice-risen dough onto it.  Press the dough flat, and then with a rolling pin very gently roll it as large as it will tolerate without tearing.
Cover and let rise 10 minutes.  Turn nuts into the dough.  Divides and round the dough, making one large stollen or some smaller ones.  To shape, press or roll each of the rounds into a long oval.  Then fold it over lengthwise, not quite in half, as shown in the illustration.
Place the shaped stollen on greased cookie sheets and let them rise again in a humid, warm place until the dough slowly returns a gently made finger-print.  Bake in a preheated oven (325 degrees) for about an hour for the large ones, proportionately less for the smaller.  Allow plenty of time for cooking, since the fruit holds moisture, but watch closely so that it does not overtake.  When cool, dust with confectioner's sugar.