For the yeast dough, pour the milk into a saucepan and let the yeast melt in it. Add the whole wheat flour, almond kernels, spices and salt. Add the egg, honey, curd cheese, lemon zest and rose water and knead all the ingredients together for at least 10 minutes to form a dough.
Leave the dough in a warm place with the lid closed for about half an hour. Knead again and let rise for another half hour. Cut candied lemon peel and candied orange peel into small pieces. Add the raisins, currants, candied lemon peel, candied orange peel and butter to the yeast dough form and knead thoroughly.
Let the dough rise repeatedly in a warm place for 1 hour. Line a baking tray with baking parchment.
Knead the dough briefly on a lightly floured surface and roll out into a rounded rectangle of about 40 x 20 cm. Fold from the long side so that an edge about 2 cm wide remains free.
Place the stollen on the baking tray and leave to rise for another half hour with the lid closed.
Preheat oven to 200 °C. Brush the stollen with a little liquid butter. Put the tray in the bottom of the oven and bake the stollen for 60 to 70 minutes until medium brown. After about 20 minutes, turn down the heat to 180 °C.
After baking, brush the still hot stollen with the remaining butter and sprinkle with 2 tablespoons of freshly ground almonds. Place the stollen on a cooling rack and cool. Next, wrap in aluminum foil and remove from the oven.
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