Stollen

In a bowl, mix together the raisins, candied orange and lemon peel, crushed almonds and rum. Cover and set aside.

Warm the Alsace Lait whole fresh milk. Pour into the bowl of a food processor with a dough hook and add the fresh baker's yeast, mixing with a spoon. Add 80 g of flour and mix well.
Sprinkle the mixture with 70 g of flour. Cover the bowl with a tea towel and leave for 15 minutes.

Pour 250 g of flour into the bowl, together with the caster sugar, egg, salt and ground cinnamon. Knead for 2 minutes. Add 100 g of soft butter, cut into pieces, and knead for 5 minutes.
Add the fruit in rum and knead again for 1 minute to mix well.
Form a ball of dough, place in a mixing bowl and leave to rise for 1 hour 30 minutes at room temperature.

Knead the dough on a lightly floured work surface. Divide the dough in two and shape into two long loaves, the characteristic shape of stollen.
Place the stollens on a baking tray covered with baking paper.

Set aside at room temperature for 30 minutes.

Preheat the oven to 180°C.
Bake for 35 minutes at 180°C.

Melt 20 g of butter and brush over the stollens using a pastry brush.
Leave to cool and sprinkle with icing sugar.

Enjoy! You're in for a treat!