Stollen: Heat milk, water and butter in small saucepan until 120 degrees F on instant-read thermometer.

Whisk 1-1/4 cups flour, the sugar, salt and yeast in large bowl. Add warm milk mixture; beat on medium 2 minutes. Add egg and 1 cup flour; beat on high 2 minutes. Stir in remaining flour until batter is stiff. Transfer to greased bowl; turn to coat. Cover with plastic; let rise in warm place until doubled, 1-1/2 hours.

Combine candied fruit, nuts, raisins, rinds and mace in bowl. Knead fruit mixture into dough.

Divide dough into thirds. On surface, roll third into oval, 10 x 8 inches. Fold in half lengthwise; curve each end slightly. Transfer each to greased baking sheet. Cover with plastic wrap; let rise in warm place until doubled, 1 to 1-1/2 hours. Repeat with remaining dough.

Heat oven to 350 degrees F.

Bake at 350 degrees F for 35 minutes or until bottom of stollen sounds hollow when lightly tapped. Let cool on rack.

Topping: Brush loaves with melted butter. Sprinkle with granulated sugar. Dust tops with the confectioners' sugar.