This classic German fruit-studded yeast bread is distinguished by a rich sweet dough spiced with mace.
Heat milk, water and butter in small saucepan until 120°F on instant-read thermometer.
Whisk 1 1/4 cups flour, the sugar, salt and yeast in large bowl. Add warm milk mixture; beat on medium 2 minutes. Add egg and 1 cup flour; beat on high 2 minutes. Stir in remaining flour until batter is stiff. Transfer to greased bowl; turn to coat. Cover with plastic; let rise in warm place until doubled, 1 1/2 hours.
Combine candied fruit, nuts, raisins, rinds and mace in bowl. Knead fruit mixture into dough.
Divide dough into thirds. On surface, roll third into oval, 10 x 8 inches. Fold in half lengthwise; curve each end slightly. Transfer each to greased baking sheet. Cover with plastic wrap; let rise in warm place until doubled, 1 to 1 1/2 hours. Repeat with remaining dough.
Heat oven to 350°F.
Bake at 350°F for 35 minutes or until bottom of stollen sounds hollow when lightly tapped. Let cool on rack.
Brush loaves with melted butter. Sprinkle with granulated sugar. Dust tops with the confectioners' sugar.