Christmas stollen

1 c  Milk
    1/2 c  Plus 2 Tbsp granulated sugar
    1/2 ts Salt
      1 pk Active dry yeast
    1/4 c  Warm water
      5 c  Sifted all-purpose flour
    1/2 c  Finely chopped candied
           -citron
    1/2 c  Finely chopped candied
           -cherries
      1 c  Slivered almonds
           Grated rind of 1 lemon
      1 c  Seedless raisins
      2    Eggs, beaten
      1 c  (2 sticks) butter, softened
    1/4 ts Nutmeg
    1/2 ts Cinnamon
    2/3 c  Sifted confectioners' sugar
      2 tb Hot water
 
  Pour milk into a saucepan. Heat to scalding. Turn off heat; stir in 1/2 cup
  of the granulated sugar and the salt. Let mixture cool to lukewarm. In a
  large bowl, dissolve yeast in the 1/2 cup warm water; let mixture rest for
  5 minutes. Pour lukewarm milk mixture into yeast solution. Stir in 1 cup of
  the flour. Beat dough with electric mixer or egg beater until smooth. Cover
  bowl with cloth towel; let dough rise in a warm place 1 hour and 30 minutes
  or until double in bulk.
  
  Punch down dough in bowl; fold in citron, cherries, almonds, lemon rind and
  raisins. Add eggs, 3/4 cup (1 1/2 sticks) of the softened butter and the
  nutmeg. Stir in 3 more cups flour; mix dough until smooth. Turn dough out
  onto a lightly floured surface. Knead, working in enough of remaining flour
  to make dough smooth and elastic. Divide dough into halves; roll each
  portion into an oval, about 1/2" thick.
  
  In a small saucepan, melt remaining butter; brush it over ovals. In a small
  bowl, combine cinnamon with remaining 2 Tbsp granulated sugar; sprinkle
  mixture over ovals. Fold ovals in half, lengthwise. Place them on buttered
  baking sheet. Twist ends of each oval toward each other to form a crescent.
  Loosely cover ovals with wax paper and a cloth towel. Let Stollen rise in a
  warm place about 1 hour or until double in bulk.
  
  Preheat oven to 350 degrees. Bake Stollen 45 minutes or until golden. In a
  small bowl, combine confectioners' sugar with enough of the hot water to
  make a thick icing. Dribble icing over hot Stollen; let Stollen cool before
  slicing. Makes 1 Stollen.