Soak raisins in rum one day ahead and store covered and at room temperature.

Dillute yeast in milk and let sit for 15 minutes or until the yeast is bubbly.

Mix with oils.

Combine flour, sugar, bitter almonds, and spices and mix well.

Pour yeast and oil mixture into the flour mixture.

Drain raisins and pour on top.

Add remaining ingredients except for the last two (melted coconut oil and powdered sugar).

Knead well until all ingredients are incorporated.

Let the dough rest for 30 minutes.

Roll into a 1 cm thick rectangle.

Fold one third of the dough over and then fold the other two thirds over, so that both sides meet. (See picture on the bottom.)

Press down only lightly and let the dough rest covered for an hour.

Preheat the oven to 180°C. Line a baking sheet with parchment paper.

Place the stollen on the baking sheet and bake for 1 hour or until golden brown.

Immediately brush with melted butter and let rest on the kitchen counter.

The next day, dust the stollen with a generous amount of powdered sugar and wrap in aluminium foil.

Store cool and dry (but don't place in the fridge) for at least a week before serving.