To make the yeast mixture, mix the yeast
and sugar to a paste with the warm water and flour. Leave in a warm
place for 20 minutes until frothy.
To make the fruit dough, place the flour and salt in a bowl, stir in
the sugar and make a well in the centre. Add the egg with the yeast
mixture and mix to a smooth dough. Add the raisins, rum, mixed peel,
ground almonds and cinnamon and knead until well blended and smooth.
Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and
leave in a warm place for 30 minutes.
Divide the dough into thirds and roll
out into rectangles about 1 cm/0.5 in thick. Brush the butter over the
top. Divide the almond paste into thirds and roll into sausage shapes.
Place one in the centre of each rectangle and fold the pastry over the
top. Turn over with the seam underneath and place on a greased baking
(cookie) sheet. Brush with egg, cover with oiled clingfilm (plastic
wrap) and leave in a warm place for 40 minutes until doubled in size.
Bake in a preheated oven at 220°C/ 425°F/gas mark 7 for 30 minutes
until golden brown.
Meanwhile, boil the sugar with the water for 3 minutes until you have
a thick syrup. Brush the top of each stollen with the syrup and
sprinkle with flaked almonds and icing sugar.