Bring butter and egg to room temperature. Warm milk to body temperature. Drain the preserved fruits. Roast all nuts slightly.
Put all ingredients except for ones marked with ☆ into the bread maker. Switch on the dough setting.
Add ☆ ingredients at the mix signal, or directly through the slot. If you're worried about the amount it crushes, mix in using your hands after the dough is finished kneading.
Set aside for 60 minutes for the first rising. Divide into two portions and form into balls again. Face the closed ends down, and let it sit for 20 minutes.
Flip the dough over, and roll it out into a flat oval shape.
Fold the near end until it's a bit further away than the center.
Fold the other end and let it slightly overlap in the center. Press it down lightly.
Close both ends in the center. Make sure to close the sides as well.
Flip it over, so that the folded end faces down. Shape the dough.
An alternative for steps 5 to 9 is to fold it in a slightly tilted half after it's rolled out with a rolling pin.
Rise for 40 minutes. Bake in 150°C/302°F oven for 10 minutes, then 180°C/356°F for 18 minutes.
When it's baked, brush on some brandy, melted butter, and apricot jam immediately and in order.
Top with sliced almonds. When it's cooled down completely, sprinkle on some powdered sugar.
Wrap up tightly with plastic wrap. You could serve immediately, but the taste improves after 2 or 3 days. Good for a whole month.
Tie a ribbon around it for a nice gift!
Story Behind this Recipe
The stollens I made in a bread making lesson had dried fruit or nuts. I liked them both, so I made my own variation using both fruits and nuts.
Switch the fruits preserved in rum to regular dried fruits if you're not a drinker. You could also omit the brandy for the garnish. For preservation, make sure to brush the garnishing on without leaving any gaps - on the back side as well. For the fruits preserved in rum, check out Recipe ID: 663931.