How to make
In a suitable bowl, pour the flour, baking powder, sugar and salt. With the help of a wire whisk, mix everything very well.
In a bowl, beat the egg, yogurt and liquid vanilla, which should also be at room temperature.
To the flour I have added 5.3 oz (150 g) of soft (room temperature) butter, which was cut into cubes in advance.
Start kneading the dough with your hands and slowly and little by little start adding the flour and spoon by spoon of the liquid mixture to the soft butter.
To the finished dough add 3.5 oz (100 g) of raisins and 3.5 oz (100 g) of dried apricots and grated orange peel.
Spread out the dough with your hands. Roll it up. Preheat the oven to 360°F (180 degrees). Place the stollen onto a baking tray lined with baking paper and bake it for exactly one hour.
Melt the remaining butter and while it is still hot, spread some of it on the stollen.
Sprinkle the stollen again with powdered sugar and alternate until you run out of the butter and powdered sugar.
