The night before, put raisins into a bowl and pour rum over them. Mix well, cover and place into refrigerator.
Scald milk, pour into bowl on mixer, add butter and sugar, stir and allow to cool to about 115 degrees F. Then add the yeast and stir. Let stand for 10 minutes until yeast begins to foam.
Add 2 cups of the flour and all other ingredients to the bowl on mixer. Using the second lowest setting on mixer, kneed dough with dough hook attachment for 5 to 7 minutes, adding more flour as needed.
Remove dough ball from bowl. Clean bowl and rub inside with vegetable oil. Roll stollen into a ball and place into oiled bowl, turning it several times to coat it with some oil. Cover and let rise in a warm spot for 2 hours.
Remove stollen from bowl and re-form into a ball again. Cut stollen into thirds and let rest for 10 minutes.
Roll each third into a 10x6 inch oval. Without stretching, fold the long side over to within 1 inch of the opposite side, pinching ends to seal. Place onto a greased baking sheet. Repeat with remaining stollens.
Cover and let rise until about double in size (about 1 to 1 1/2 hours). I have found it best to use the heating pad on the bottom of the baking sheet and the heat lamp on top, as the yeast has difficulty getting the stollen to rise.
Bake on rack #2 in a 375 degree F oven for 18 to 20 minutes, or until golden. Remove and place on wire racks to cool.
3 tbsp. margarine
1 to 2 tbsp. milk
1 egg white or 2 tsp. Just Whitesdry egg white powder
2 c. powered sugar
1 tsp. vanilla or clear vanilla
Several candy cherries and walnuts cut in half
When stollen has cooled, mix the frosting ingredients together adding just enough milk until desired consistency is achieved. Frost stollens and decorate with cherries and nuts.
Makes 3 stollens.