Preheat oven to 375º
Grease 3 baking sheets
Soften yeast in ¼ cup warm water.
Melt butter in hot milk; add sugar, salt, and cardamom; cool to lukewarm.
Stir in 2 cups of flour. Add egg and beat well.
Stir in softened yeast, fruits, peels and nuts.
Add remaining flour to make a soft dough. Turn our on lightly floured surface.
Cover and let rest for 10 minutes. Knead 5 - 8 minutes or till smooth and satiny.
Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in a warm place till double, about 1½ hours.
Punch down; turn out on lightly floured surface and divid into 3 equal parts.
Cover and let rest 10 minutes.
Roll each part into 12 x 7 inch rectangle.
Without stretching dough, fold long side over to within 1 inch of opposite side to make typical stollen shape; seal edges.
Place on greased baking sheets.
Cover and let rise till almost double, about 30 - 45 minutes.
Bake for 20 - 25 minutes or until golden brown.
While warm, brush with glaze.
Combine powdered sugar, water and melted butter. Stir till it forms a thin frosting.