Coarsely chop dried fruits and mix with orange liqueur. Leave to infuse in a jar with a lid for at least 1 hour, or much better overnight. Shake from time to time.
Let pistachios soak in rose water for a few hours, preferably overnight.
Heat the milk to lukewarm.
Place 500 g of flour in a bowl and make a hole in the middle.
Crumble the yeast into the hole and pour in the milk.
Start kneading with flour and one teaspoon of sugar.
Cover the dough and let it rise for about 30 minutes at a warm spot.
Grate the peel of half a lemon and let it dry, or use dried lemon peels.
Cut a whole vanilla pod into pieces.
Coarsely chop a whole cinnamon stick.
Roughly chop two star anise.
Open four whole capsule cardamom and remove the seeds.
Grind all the spices finely, in a food processor, including nutmeg flower and cloves.
Add 70 g sugar, salt, spices, and 200 g softend butter in pieces to the starter dough. Knead everything into a smooth dough. Cover and let it rise in a warm place for about 30 minutes.
Drain the dried fruits and toss them in 1 tablespoon of flour.
Knead them together with the pistachios into the dough.
Shape the dough into a stollen and place it on a greased baking sheet, then cover and let it rise for another 30 minutes.
Meanwhile, preheat the oven to 200°C.
First, bake the dough at 200°C for 10 minutes.
Reduce the oven temperature to 175°C and continue baking for another 30 -35 minutes.
Melt the butter.
Divide powdered sugar into two parts.
Finely grind pistachios in a food processor and mix them with one half of the powdered sugar.
Brush the warm stollen with half of the melted butter and sprinkle with only powdered sugar.
Repeat the process. Finally, sprinkle with the pistachio-sugar mixture.
Let it rest for at least two weeks.