In the pan of your bread machine place the water, milk, vanilla and almond extracts, eggs, flour, salt, butter and yeast in the order recommended by the manufacturer. Select the Dough setting and press start. Do not select Dough plus Rise. Check that the dough is forming an elastic ball. If it seems too wet, add flour a Tablespoon at a time. If too dry, add warm water, also a Tablespoon at a time.

While the dough is kneading place the fruits, nuts and lemon peel in a bowl and toss together. Set aside.

When the dough cycle has finished (approximately 30 minutes, check your machine's instruction book) turn out the dough onto a lightly floured surface and knead the fruit and nut mixture into the dough until well distributed throughout.

Lightly oil an extra large bowl and place the dough within, turning once to coat with oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled, approximately 1-2 hours.

When the dough has doubled in size, punch down and turn out onto a floured surface. Divide the dough into three equal pieces. Roll each piece into a rope and braid together. Transfer the braided stollen onto a large parchment covered baking sheet.

Cover with plastic wrap that has been coated with vegetable spray and allow to rise until double in size approximately 1-2 hours.

Preheat your oven to 375 degrees F. Bake the stollen 25-30 minutes. The loaf should sound hollow when tapped. Transfer to a cooling rack.

Allow loaf to cool 10 minutes then brush with melted butter and sift powdered sugar liberally over the top. Decorate with additional fruit and nuts if desired.