Not a stollen

1. Cut the dried fruits and pour over rum overnight.
2. Combine cold butter, salt, sugar and flour and beat in a blender until crumbly.
3. Add an egg, yolks, orange juice and zest, milk and yeast. Mix for 5 minutes into a homogeneous dough. Wrap in a bag and refrigerate overnight.
4. Divide the dough into 15 pieces, and roll out each a bit.
5. Roll each piece into a long strip. Put candied fruits in the center, and shape rolls.
6. Lay the blanks on top of each other in a rectangular baking tin, add chopped almonds between the layers.
7. Cover with a towel and leave at room temperature for 40-60 minutes.
8. Bake in the oven preheated to 338F (170C) for 50-60 minutes. If the top is browning too much, cover with parchment and bake until done.
9. Take the cake out of the oven, cool it for 5 minutes. Brush with melted butter (50g | 1.75 oz) and sprinkle with powdered sugar. Repeat again ten minutes later.
10. Cool the cake completely.
11. Wrap the non-Stollen with parchment, then with foil. Place in the fridge for as long as you can.

You better try it in at least 5 days.