Place all ingredients in a warm room, presort raisins if necessary (remove stems, sort out hard raisins), soak raisins in rum, melt clarified butter (it will be hardened by the next day, but not as firm as before).
Preparation:
Put the flour in a bowl and sprinkle with sugar. Press the indentation in the middle. Heat 250 ml milk (lukewarm) and whisk with the yeast. Add 2 teaspoons each of sugar and flour, fill into the recess, let rise for approx. 30 minutes (possibly at 50 ° in the stove).
Work in clarified butter, salt, vanilla sugar, 250 ml milk, lemon peel, lemon peel, bitter and sweet almonds, knead vigorously. Carefully press the rum out of the raisins so that the stollen doesn`t get too moist. Finally add the raisins to the batter. Cover and let the yeast dough rise in a warm place for 2 hours.
Divide the dough into three parts so that you will create three small studs later (I have had good experiences with it). Roll out the three parts with a rolling pin and put them together to form studs. Place the stollen individually on parchment paper next to each other on a baking sheet so that the stollen do not touch (parchment paper in between).
Bake at 160 ° for about 1 hour, or 5 minutes on bottom heat if necessary.
The next day, the stollen can still be buttered (heat the butter in a water bath, then brush the stollen) and dusted with powdered sugar.
The studs can be kept for a few weeks. They taste perfect after about three weeks. For storage, I wrap them in aluminum foil and put them in a cool place.
Tip: The rum pressed from the raisins is very popular with adults with a sweet tooth. But it can also be kept for about two weeks.
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