Prepare the fruit mixture 1 to 2 days in advance: Put the almonds, raisins, currants, orange peel, lemon peel, lemon juice and zest, and rum into a freezer bag.
Seal the bag and refrigerate for 24 to 48 hours to soak.
On baking day, remove the fruit mixture from refrigerator and bring to room temperature.
Sift the flour into a large bowl.
Make a well in the center of the flour and pour in the lukewarm milk.
Crumble the yeast into the milk, sprinkle with a pinch of sugar and a little flour.
Cover the bowl and let rise in a warm place for 30 minutes.
Knead the sugar, salt, and cooled melted butter thoroughly into the risen dough.
Let rise for 30 minutes.
Knead the room-temperature fruit mixture into the dough until evenly distributed.
Let rise for 30 minutes.
Divide the dough into two equal pieces and roll each into an oval shape.
Make an indentation along the length of each oval and fold half of the dough over the indentation.
Place both shaped stollen on a baking sheet.
Cut two strips of aluminum foil or baking paper, each 3 to 5 cm wide, and wrap one around the lower edge of each stollen to support the shape during rising.
Let rise in a warm place until visibly enlarged.
Preheat oven to 200 °C (392 °F).
Bake for 15 minutes at 200 °C (392 °F).
Reduce heat to 175 °C (347 °F) and bake for 50 minutes more.
Test for doneness with a skewer or toothpick inserted into the center.
Transfer to a wire rack and let cool for 10 minutes.
Brush generously with melted butter.
Sprinkle thickly with icing sugar.
Let cool completely.
Wrap each cooled stollen in aluminum foil and refrigerate for 3 weeks before serving.
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