1. The evening before, mix the raisins and candied peel with the rum and leave covered overnight.
2. Dissolve the yeast and a spoonful of sugar in the lukewarm milk, then knead with the flour, remaining sugar, egg, spices, salt and two thirds of the butter to a smooth, fairly firm dough; let rise for 1 hour.
3. Knead in the soaked fruit and the roughly chopped almonds - just enough to distribute them evenly - and rest for another 30 minutes.
4. Roll the dough into an oval, fold one long side over past the middle and shape it into the classic humped stollen; let rise on a lined tray for 30 minutes.
5. Bake in an oven preheated to 170 °C for 55-60 minutes (cover if it browns too quickly); remove any protruding raisins, as they burn.
6. While still hot, brush several times with the remaining melted butter and sprinkle thickly with icing sugar mixed with vanilla sugar; wrap in foil once cool.
Tip: It can be eaten once cool; there is no need to mature it for two weeks. Wrap the completely cooled sweet bread carefully and freeze in portions for longer storage.
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