Grandma's Christstollen

Mix the raisins, lemon zest, candied orange peel, and candied lemon peel together with the rum and ground almonds. Let this mixture steep for about an hour (for more aroma, you can prepare this the day before and let it steep overnight).

Now put the flour into a bowl, form a small well with your fingers to crumble the yeast into it. Briefly warm the milk. Add about 2 tablespoons of the lukewarm milk with a pinch of sugar over the yeast and mix it together in the well. Sprinkle some flour over it. Cover the mixture and let it rise in a warm place for about 15 minutes.

Add the butter in small pieces to the flour. Add the eggs, sugars, and salt along with the spices. First, mix everything together, then knead vigorously with the dough hooks of the mixer on the highest setting for at least 5 minutes. Gradually add the milk and knead it in. Finally, knead in the fruit-rum-nut mixture. Cover again and let it rise in a warm place for about 30 minutes.