|Raisins||3⁄4 Cup (12 tbs)|
|Chopped mixed candied fruits and peels||1⁄2 Cup (8 tbs)|
|Currants||1⁄4 Cup (4 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
|All purpose flour||4 3⁄4 Cup (76 tbs)|
|Active dry yeast||2 Tablespoon (2 Package)|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Finely shredded orange peel||2 Tablespoon|
|Finely shredded lemon peel||1 Tablespoon|
|Almond extract||1⁄2 Teaspoon|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Rum icing||1⁄2 Cup (8 tbs)|
Soak raisins, mixed fruits, and currants in rum.
Meanwhile, in large mixing bowl combine 1 1/2 cups of the flour and the yeast.
Heat milk, butter or margarine, sugar, and 1 teaspoon salt just till warm (115°F to 120°F), stirring constantly till butter almost melts.
Add to dry mixture in mixing bowl.
Add eggs, orange and lemon peels, and almond extract.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat for 3 minutes at high speed.
By hand, stir in fruit-rum mixture, chopped almonds, and enough of the remaining flour as you can mix in using a spoon.
Turn out onto a lightly floured surface; knead in remaining flour to make a soft dough.
Continue kneading till smooth and elastic (8 to 10 minutes).
Shape into a ball.
Place in greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (1 to 1 1/4 hours).
Punch down; divide in half.
Cover; let rest for 10 minutes.
Roll one half to a 12x8-inch oval.
Fold long side of oval to within 1/2-inch of opposite side; seal edge.
Place on greased baking sheet.
Repeat with remaining dough.
Cover; let rise till double (30 to 45 minutes).
Bake in 375°F oven for 15 to 20 minutes.
Transfer to wire rack.
While stollens are still warm, frost with Rum Icing.
Garnish with toasted slivered almonds, if desired.