An easy and delicious authentic German stollen - a sweet bread traditionally served at Christmas.
In the large bowl of a mixer, thoroughly mix 2 cups flour, sugar, salt, and yeast. Set aside.
In a small saucepan, combine the milk, water, and margarine. Heat until the liquid is warm and the margarine begins to melt. (The mixture should not be hot.) Add the mixture to the dry ingredients and beat for two minutes at the medium speed of the mixer. Add the eggs and 1/2 cup flour, and beat again. Stir in enough additional flour to make a soft dough.
Move the dough from the mixing bowl to a lightly floured board and knead the dough until it is smooth and elastic. Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place until doubled in bulk, about one hour.
Remove the dough from the bowl, punch it down, and knead in the fruit and raisins. Divide the dough into three equal parts. Roll each part into an approximately 12 x 7 inch oval. Fold the ovals in half lengthwise. Place the ovals on greased baking sheets. Cover again with a towel and let them rise until doubled in bulk, about one hour.
Remove the towel and bake the loaves at 350 degrees for 20 to 25 minutes. The loaf should be a pretty golden brown. Cool the loaf, and then frost it and decorate it.
Whisk together the powdered sugar, water or milk, and vanilla. Drizzle it over the stollen, spreading it around with a spatula where needed.