Mix all the dough ingredients and add the sponge when it shows signs of vigorous fermentation
Let the dough rest for 15 minutes
Then incorporate into the dough half of the macerated fruit and mix by kneading carefully (6 min)
Bring the dough into a lightly oiled bowl and let is ferment for 45 min, covered with wrap
Then sprinkle flour on the counter, transfer the dough and flatten the dough with a dough pin to a roughly 9 by 6 inch rectangle. In the middle, using the dough pin, mix in the remaining half of the macerated fruit by inserting it in the middle. Then flap the dough closed and seal the crease by pinching it with the edge of your hand
Then transfer the stollen to a oiled and lightly dusted with flour sheet pan and bring it in a crescent form
Cover with plastic wrap and let it rise for 1-1.5 h until the product is 1.5 times its original size
Thereafter place in a hot oven, add some steam or hot water and bake further at 180 C for 1 h until the bread shows a dark brown mahony color
Take the bread out of the oven and while hot, use a brush to cover the top of the bread with melted butter. Immediately thereafter cover with icing sugar. After a minute cover with more icing sugar
Let the bread completely cool down before cutting it. The bread can be stored for several weeks at room temperature in a closed paper bag.