I further adapted the recipe by using dried cherries soaked in orange juice in place of the rum soaked raisins and I didn't add any "mixed peel" to my stollen. I did include the orange and lemon zests but not the orange and lemon extracts called for in the original recipe.
Since I make yeast breads all the time I found the Stollen very simple to make but I didn't particularily like the taste or texture of it. I prefer my breads soft and tender and I don't generally like fruity flavored breads either. But this stollen did get pretty good reviews from a few of the diners at our Christmas dinner.
To find the recipe and see all the different stollens made by the Daring Baker's go here.