In a small bowl, warm the milk until it’s just lukewarm, then sprinkle the yeast over it and let it sit for about 5 minutes until it’s frothy.

Meanwhile, melt the butter in a saucepan and let it cool slightly.

In a large mixing bowl, combine the flour, sugar, salt, and cinnamon.

Create a well in the center of the flour mixture and add in the frothy yeast mixture, butter, and eggs.

Stir until the mixture comes together, then knead on a floured surface until smooth, about 10 minutes.

Incorporate the mixed dried fruits and chopped nuts into the dough, making sure they are evenly distributed.

The dough should be soft and slightly sticky.

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place until doubled in size, about 1 to 2 hours.

After the dough has risen, punch it down, then roll it out into a rectangle about 1 inch thick.

Cut the marzipan into a log shape and place it along one edge of the rectangle.

Fold the dough over to enclose the marzipan and shape it into a loaf.

Place the shaped loaf on a baking sheet lined with parchment paper.

Cover it loosely with plastic wrap and let it rise again for about 30 minutes.

Preheat your oven to 350°F (175°C).

Once the stollen has risen, bake it in the preheated oven for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.

Allow the bread to cool on a wire rack for a few minutes before dusting with powdered sugar.