Ferment the fruit mix mixture by mixing all the ingredients except the almonds with rum. Place into a container and keep in a refrigerator over night or until the fruit mix has fully absorbed the rum. Slightly roast the sliced almonds for 7-10 minutes at 160 °c and set aside.
Sponge Dough Method
Place all the ingredients into a mixing bowl. Start at the low speed for 2 mins and increase to a fast speed for further 2 mins. When the sponge dough is smooth and elastic, cover the bowl and start the fermentation time for 30 minutes.
Main Dough Method
Place all the ingredients into the sponge dough mixing bowl, except the butter and almond paste. Mix for 3 mins slow and 2 mins fast. Add the butter and almond paste and mix for a further 2 mins fast.
Pour the fermented fruit mix and roasted sliced almonds into the mixing bowl and mix for 1 minute fast
Roll out the dough mixture to 15*14cm. Fold the bottom end towards the top end however leave a gap of about 3 cm at the top.
Allow to final proof for 30-40 minutes.
Place your stollen in a preheated of 190° then drop to 160°c
Bake for 35-40 minutes or until golden brown.
Brush your stollen with melted butter right after they came out of the oven and coat with castor sugar.
