Yeast is diluted in slightly warmed milk, add 1 tsp sugar The mixture was allowed to stand in a warm for about 15 minutes. Sift the flour, mix with sugar, vanilla, grated lemon rind, salt, ground coriander, minced meat cloves and grated nutmeg. 250 g of the butter melts. Add to flour leavened yeast. Melting hands in melted but not hot butter, knead smooth dough is left to rise in a warm place about 1 hour. Well drained sweet figs and cherries are cut into small pieces. Blend them with raisins (pre-soaked for several hours in rum, well drained and rolled in flour or starch, do not stick). Add finely chopped orange or lemon peels of sweet (or lemon slices) and peeled and crushed almond nuts in large pieces. The risen dough is mixed with fruits and nuts. Form a roll and put in oblong baking tin (this dose is 2 medium forms), covered with aluminum foil, smeared with butter and sprinkled with flour. Allow to rise for about 45 minutes and then baked at 180 C for about 1 hour. If he starts burning of the top, cover with foil and the temperature is reduced. With a wooden skewer try whether the cake is well baked. Remove from oven and immediately smeared with melted butter left and sprinkle with powdered sugar on all sides. Cake needs to cool on a wire rack overnight. The next day wrapped in transparent foil and leave to dry. Durability of Stollen is 3 months. Serve sliced, sprinkled with plenty of icing sugar.