1. Prepare the Fruit:

   • If using rum, place the raisins, currants, and candied orange peel in a small bowl and pour the rum over them. Ensure the fruits are fully submerged. Let them soak for at least 1 hour, or up to overnight for deeper flavor. If you prefer not to use alcohol, you can soak the fruits in warm water or juice instead.

2. Mix the Dough:

   • In a small bowl, combine the warm milk (not too hot, around 110°F or 43°C) with a pinch of sugar and sprinkle the yeast on top. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
   • In a large mixing bowl, whisk together the flour, sugar, salt, ground cinnamon, and nutmeg. Create a well in the center and pour in the frothy yeast mixture and the softened butter.

3. Knead the Dough:

   • Use a wooden spoon or your hands to mix the ingredients until a shaggy dough forms. Once combined, transfer the dough to a lightly floured surface. Knead the dough for about 10 minutes, adding a little flour if it’s too sticky, until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step, kneading on low speed for about 5-7 minutes.

4. Add Fruits and Nuts:

   • Gently flatten the kneaded dough and add the soaked fruits (drained if using rum) and chopped almonds. Fold the dough over the fruits and nuts, then knead briefly until they are evenly distributed throughout the dough. Be careful not to over-knead, as the fruits can break apart.

5. First Rise:

   • Shape the dough into a ball and place it in a lightly greased bowl, turning it to coat all sides. Cover the bowl with a damp cloth or plastic wrap to prevent drying out. Place it in a warm, draft-free area (like an oven turned off with the light on) and let it rise for 1-2 hours, or until doubled in size.

6. Shape the Stollen:

   • Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and shape it into an oval loaf, approximately 12 inches long. To create the traditional stollen shape, fold one side of the loaf over slightly, leaving one edge higher than the other to create a hump. Place the shaped loaf on a baking sheet lined with parchment paper.

7. Second Rise:

   • Cover the loaf again with a damp cloth or plastic wrap, and let it rise for another 30 minutes. Preheat your oven to 350°F (175°C) during this time.

8. Bake:

   • After the second rise, place the baking sheet in the preheated oven and bake for 45-60 minutes. Check for doneness by tapping the bottom of the loaf; it should sound hollow. If the top browns too quickly, tent it with aluminum foil during the last 15-20 minutes of baking.

9. Cool and Dust:

   • Once baked, remove the stollen from the oven and let it cool on the baking sheet for about 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, dust generously with powdered sugar, making sure to cover all surfaces for that festive appearance.

Serving Suggestions:

• Slice the stollen into thick pieces and serve with butter, cream cheese, or simply enjoy it plain. It pairs wonderfully with hot beverages like tea or coffee and makes a lovely addition to holiday dessert platters. Store any leftovers wrapped in plastic wrap or aluminum foil to keep it fresh, and it can even improve in flavor over a few days!