Traditional Stollen

Put the raisins, orange peel, lemon zest, spices and rum in a bowl. Let soak for 2 hours.

Mix the yeast, sugar, 125g of flour and milk in the bowl of the food processor using a flat beater. Cover and let stand for 1 hour.

Add the rest of the flour, salt, brown sugar, diced butter and beaten eggs. Knead to obtain a smooth dough. Add milk if necessary. Knead for 3 minutes then cover again and let rise for 1 hour.

Knead the dough lightly then incorporate the soaked fruits using the dough hook of the food processor. Do not overwork the dough.

Remove the dough, place it on a floured work surface and divide it into 2 pieces. Roll out each portion into a 1 cm thick oval using a rolling pin. Roll the almond paste into a sausage the length of the Stollen (in 2 times because 2 Stollen). Make a well in each portion of dough and place the almond paste in it. Fold the dough over and seal the edges with a little milk. Place the Stollen on a buttered baking sheet, cover with a damp cloth and let rise for 30 minutes.

Preheat the oven to 180°C. Brush the dough with milk and bake for a good half hour until golden brown.

Let cool on a wire rack and brush with melted butter. Sprinkle generously with icing sugar.