In a large bowl, combine the flour, sugar, salt, and yeast. Make a well in the center and add warmed milk, melted butter, and some water. Gradually mix until a soft dough forms.

Transfer the dough onto a floured surface and knead for about 10 minutes until it’s smooth and elastic.

Gently fold in the mixed nuts and dried fruits until evenly distributed throughout the dough.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Once risen, punch down the dough. Shape it into a rectangle, fold it over lengthwise, and form a slight curve to give it the traditional stollen shape.

Place the shaped dough on a baking tray lined with parchment paper. Cover it and let it rise for an additional 30 minutes.

Preheat your oven to 350°F (175°C) and bake the stollen for about 40-45 minutes, or until golden brown.

Once baked, let it cool on a wire rack. Brush it generously with melted butter and dust with powdered sugar for a snowy finish.