Chop the candied lemon peel and candied orange peel with a large kitchen knife and place in a large enough bowl with the raisins.
Sprinkle with the rum and leave to rise with the lid closed until the dough has risen.
Put the flour in a large bowl. Make a well in the center. Crumble or sprinkle in the yeast and sprinkle with 1 tablespoon sugar.
Pour about 1/3 of the lukewarm milk into the hollow. Stir the yeast, sugar and a little flour from the edge until the yeast has dissolved. Let the dampfl rise for about half an hour in a warm place with the lid closed.
Add the remaining sugar, the rest of the milk and the spices. Add the butter in small pieces. Mix everything with the dough hook of the mixer until a smooth dough is formed.
Knead the dough until it bubbles and comes away easily from the edge of the key. Cover the baking bowl with a tea towel and let the dough rise in a warm place for about 1 hour.
Put the dough on the floured surface and flatten it a little. Pile the soaked fruit on top and knead it with your hands. Prepare the baking tray.
Divide the dough in half. Roll each half a little flat with the rolling pin. Then flatten one side to just above the center, creating the typical stollen shape.
Place on the baking sheet and let rise for another 2 hours with the lid closed.
Preheat the oven to 180 °C. Place the stollen in the oven on the lowest shelf.
Preparation Tip:
If you do not like raisins, you can omit them.
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