In a bowl combine milk or water with yeast and let stand 3 to 5 minutes. Add 115g of the flour, mix well. Cover with a clean towel and let stand in a warm place until mixture is light and fluffy, about 1 hour.
In a large bowl cream together butter and caster sugar till smooth. Beat in eggs one at a time, then stir in salt and lemon zest. Stir in yeast mixture, then add enough flour to form a soft dough, Knead until the dough is smooth and elastic, about 6 to 8 minutes. Place dough in a lightly greased bowl, cover and let rise in a warm place until doubled in bulk, about 1 hour.
Lightly grease a baking tray. Knead dough well; add raisins, almonds and glace fruit and knead again. Divide dough in two, shape each piece into an oval, about 38x20cm. Place the two loaves on prepared baking tray and brush with melted butter. Cover and let rise until almost double in size, about 45 minutes.
Preheat oven to 180 C / Gas 4. When oven is heated, bake stollen for 30 to 40 minutes, until nicely browned. Let cool on rack.
Mix icing sugar with lemon juice till smooth and spreadable. Brush over the tops of the cooled stollen loaves.