Pour the raisins and blueberries with rum for half an hour, then add the almonds.
Mix the yeast with the lwarm milk, mix the flour with the Passiflora sugar, and then gradually add the yeast to the dry ingredients. Leave it for half an hour to rise, then add the melted butter and lemon peel and mix soft dough.
Put the dried fruits with almonds.
Add the elongated shape to the dough, cover it with aluminum foil and place it in a 190 degree heated oven. Bake for about an hour and 10 minutes before removing it from the oven, remove the foil.
Cover cooled pastry with melted butter and sprinkle it evenly with powdered sugar, using a strainer.
Screw the foil pouch and keep it cool in at least a week before eating.