For the marzipan stollen, put all the ingredients for the yeast dough in a sufficiently large bowl, process with a food processor in 5 minutes to a smooth yeast dough.
Preheat the oven to 50 °C for 5 minutes, turn off, let the covered dough rise in the oven.
Rinse well the finely chopped prunes and currants, dab dry, roll in flour and incorporate into the yeast dough with the almond kernels, candied lemon peel and candied orange peel.
Let the dough rise for another 30 minutes. Then roll out to a square of 35 x 35 cm. Roll out the raw marzipan mixture between 2 sheets of freezer foil of the same size, place it on the stollen dough and shape the stollen.
Let rise again for about 15 minutes, then bake in the preheated oven at 160 to 180 degrees convection for 50 to 60 minutes.
After baking, brush the marzipan stollen with melted butter while still hot and sprinkle with plenty of powdered sugar.