Begin by pouring apple juice into the bowl with raisins and let them soak for at least an hour, stirring occasionally. *If you plan to soak the raisins for only an hour, use lukewarm apple juice to expedite the soaking process.
Shortly before the raisins/candied fruits finish soaking, preheat the oven to 180°C (356°F) using both upper and lower heat elements. (For convection baking, set the temperature to 160°C or 320°F.).
Then place the flour, baking powder, spices, and a pinch of salt in a bowl, mix thoroughly, and set it aside.
Using a sharp knife, cut the marzipan into small pieces. Alternatively, you can grate the marzipan. A tip: if you put the marzipan in the freezer for about 15 minutes first, it will be easier to grate, especially if you're using homemade marzipan. Then, proceed to prepare the dough.
To make the dough, place the sugar, vanilla extract, butter, and the egg in a separate bowl and beat until creamy. Add the marzipan and quark, continuing to beat until the marzipan is well incorporated into the mixture.
Now, add the flour mixture and knead with the dough hook for about half a minute. Add the raisins and knead with the dough hook for one minute. *It's crucial not to knead the dough for too long, as the baking powder acts as a leavening agent. Over-kneading can prevent the Stollen from rising properly.
Use a spatula to transfer the dough onto a floured surface, then lightly dust it with flour. Knead it gently with floured hands for about half a minute, shaping it into a round "loaf." *Continue to dust your hands with flour to prevent the dough from sticking. The dough may be slightly sticky, but this is normal, so avoid adding extra flour to change its consistency.
Flour the work surface again and use a floured rolling pin to roll out the dough into an oval shape. *Kneading and rolling on the work surface help distribute the dough evenly and eliminate air bubbles, improving the texture of the Stollen.
Fold the rolled-out dough by bringing one-third to two-thirds over to create the typical Stollen shape.
Gently lift the Stollen and place it on a baking sheet lined with parchment paper, adjusting its shape if necessary.
Some bakers in Germany use a "Stollen form" to maintain the shape during baking. If you want your Stollen to look traditional and don't have a Stollen form, here's a trick: take parchment paper, fold it lengthwise to check if it fits the Stollen, then staple the ends together and wrap it around the Stollen.
Bake the Stollen for approximately 55 minutes. If the surface of the Stollen becomes too dark before the baking time is up, simply cover it with aluminum foil and complete the baking process.
Immediately after baking, brush with melted butter to keep it moist and prevent drying. Then generously dust with powdered sugar.
Dusting with powdered sugar provides a sweet finish and also helps protect the Stollen from moisture loss. Additionally, the Stollen benefits from a generous powdered sugar coating for an elegant appearance.