In a large warmed mixer bowl, dissolve
yeast in 3/4 cup lukewarm water with a pinch of the sugar. Let rest for about 5 to 8 minutes. (You can warm the mixing bowl with warm tap water.)
Add sugar, eggs, egg yolk, 1/2 cup unsalted butter and 1 1/2 cups of the flour, gluten, onion powder and Ever Fresh. With an electric beater blend these together at slow speed for about a half minute. Scrape bowl constantly with beaters while blending. Beat for 10 more minutes at medium speed, scraping bowl occasionally with beaters or rubber scraper.
Stir in remaining flour, gluten, almonds, citron, lemon, raisins and cherries. Stir in half the currants, hold the balance for decoration when done. Scrape batter from side of bowl. Cover tightly with stretchable shrink wrap, let rise in warm place until double. This may take 1 1/2 to 2 hours. When ready, stir down the batter with 25 beating strokes using a wooden spoon. Cover bowl tightly (with plastic wrap) and refrigerate for at lest 8 hours.
Turn the dough onto a well-floured board. Turn to coat with flour. divide dough in half, press each half into an oval of about 7 x 10 inches. Brush each with 3 tablespoons unsalted butter.
Fold lengthwise in half. Press folded edge firmly together. Place on lightly greased baking sheet (I use an Olive Oil can spray to spritz lightly.) Beat reserved egg white slightly. Beat in 1 tablespoon water and brush this mix over the stollen. Let rise in warm place until double. About an hour.
In a preheated 375°o F oven bake for about 20 to 25 minutes or until golden brown. Frost with Glaze below. Decorate with almond halves and pieces of citron, orange, cherry halves and half the currants.