1
Place the raisins in a heat‑proof bowl and pour 100 ml of boiling water over them. Let them soak for at least 2 hours or overnight.
2
Sift the flour, yeast, caster sugar, spices, poppy seeds and 1 tsp salt into a large bowl. Warm the milk in a pan over low heat or in the microwave until warm – do not bring to a boil. Whisk the vanilla extract and egg into the warm milk, then pour the mixture into the dry ingredients. Knead by hand to form a soft dough, then turn it onto a work surface and knead for 8‑10 minutes until smooth and elastic. (You can also use a stand mixer with a dough hook for about 5 minutes.)
3
Drain the raisins well, then knead them into the dough together with the clementine zest and cherries until the fruit is evenly distributed. Clean the bowl and lightly oil it. Return the dough to the bowl, cover with a clean kitchen towel and let it rise in a warm place for 2 hours or until doubled in size. Alternatively, let it rise in the refrigerator overnight.
4
Dust your hands with flour, remove the dough from the bowl and quickly knead for 10 seconds, then divide it into 30‑35 pieces of about 20‑25 g each. Line two large baking trays with parchment. Flatten each piece in your hands, place a cube of marzipan in the centre, lift the edges and pinch the bottom, then shape into a smooth ball. Place on the tray and repeat. Cover and let rise in a warm place for 1‑2 hours until doubled.
5
Preheat the oven to 180 °C/160 °C with convection (gas 4). Bake for 20‑25 minutes until golden‑brown, then let cool for 10 minutes. Pour melted butter into a bowl and add the stollen, quickly dust with powdered sugar, mixing thoroughly to coat. Transfer to a wire rack to cool completely. Store in an airtight container for up to four days.

Source: bbcgoodfood.com

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