Put the almonds, raisins, currants, lemon peel, orange peel with the lemon peel, lemon juice and rum in a freezer bag and leave to stand in the refrigerator in the sealed bag for 24 hours to 2 days. Bring to room temperature on the baking day.
On the baking day, sift the flour into a very large bowl. Make a dent in the middle, fill with the warm milk and crumble in the yeast, sprinkle with a little sugar, cover with a little flour and keep warm for 30 minutes and let rise.
Knead the sugar, salt and the liquid but no longer hot butter very thoroughly into the pre-dough and let rise again for about 30 minutes.
Then knead the marinated fruits into the dough. Let rise for 30 minutes.
Now knead the dough, divide and roll out each part in an oval shape. Make a dent in the middle and fold half of the dough over it. Do the same with the second piece of dough and place both stollen side by side on a baking sheet.
Fold a 3-5 cm wide cuff out of aluminum foil or baking paper and place it individually around the lower edge of the studs and let rise for the last time until the studs have enlarged. (Because of the cuffs, the studs don`t get too wide.)
Preheat the oven, bake for 15 minutes at 200 ° C, continue to bake for 50 minutes at 175 ° C.
After a successful test with chopsticks, place the stollen on a grid, let it cool down a bit, brush with a lot of melted butter, and sprinkle thickly with powdered sugar.
After cooling, wrap in aluminum foil and refrigerate for 3 weeks, then leave to taste.
The amount makes two large tunnels.
This recipe is from my mother and our family has baked the stollen according to it for decades.
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