Mix all ingredients for the fruit & nut mix in a bowl. Cover and set aside.
Melt the butter and add the milk. When the liquid is lukewarm, dissolve the yeast in the liquid.
Mix with the dry dough ingredients and eggs until you have a soft, non-stick dough.
Place in a big bowl, cover with a beeswax wrap (or cling film) and leave in a warm place for 2 hours.
After 2 hours, knead the dough adding the fruit & nuts. Cover again and leave to stand for 20 minutes while you mix together the ingredients for the filling. Form into two long sausage shapes.
Preheat the oven to 180 degrees Celcius.
Knock back the dough again and divide in two equal portions. Roll each out to an oval shape.
Place marzipan in the centre, fold one side of the dough over the marzipan, and then fold the other side on top.
Repeat for the other stollen.
Bake on a baking sheet for 30 minutes.
Brush immediately with melted butter, then dust with icing sugar.
Repeat until both are used up.
If you want to freeze the stollen, leave out the melted butter and icing sugar till you defrost it. Defrost for 5 hours, then refresh in a warm oven and brush with butter and icing sugar.
