Chop the dried fruits finely, pour the brandy over them and leave as is for a few hours.
Heat the milk, add 1-2 tbsp of the flour, the honey and yeast and leave it to bubble in a warm area.
Sift the rest of the flour. Add the salt and spices. Make a well in the middle, pour the milk in it. Arrange the butter, in pieces, around the well.
Knead a smooth dough, while gradually adding the chopped nuts and drained of brandy dried fruits. Form a ball, smear it with oil and leave it for 1.5-2 hours to rise.
Once doubled in volume, knead the dough once again. Shape it into a stollen and place in a tray laid out with baking paper. Leave it to rise for another hour.
Bake in a preheated 356°F (180 °C) oven. If needed, cover the stollen with aluminum foil during baking to prevent burning.
Smear the ready stollen with melted butter while still hot and roll thoroughly in powdered sugar.