Stollen

In a large bowl, combine sugar, salt, yeast and 2 cups flour.
In 1-quart saucepan, over low heat, heat milk and butter until very warm (120 to 130F).
(Butter does not need to melt.
).
With mixer at low speed, gradually beat liquid into dry ingredients.
Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
Beat in eggs and 1/2 cup flour or enough to make a thick batter; continue beating for 2 minutes, occasionally scrapping bowl.
With spoon, stirring enough flour (about 1 to 1 1/4 cups) to make a soft dough.
On lightly floured surface, knead dough until smooth and elastic, about 10 minutes.
Shape dough into ball; place in greased large bowl, turning to grease top.
Cover with towel; let rise in warm place until doubled, about 1 hour.
In a small bowl, mix almonds, cherries and raisins.
Punch down dough.
Turn onto lightly floured surface; knead in nut mixture.
With lightly floured rolling pin, roll 1 piece into 12" by 7" oval; fold in half lengthwise.
Place on large cookie sheet.
Cover.
Let rise in warm place until doubled, about 1 hour.
Preheat oven to 350F Bake stollen 25 minutes to 35 minutes until it sounds hollow when tapped with fingers.
Remove to cool on wire rack.
Dusted with confectioner's sugar or frost.
Frosting: Combine about 1/2 cup of confection's sugar and 1 tablespoon of milk (add milk 1 teaspoon at a time).
Mix until smooth.
Drizzle frosting over stollen.