Rinse sultanas and pat dry. Chop plums, apricots and pears finely. Mix the chopped fruit, sultanas, nuts and plum brandy and leave to stand for a few hours, preferably overnight. Warm the milk lukewarm. Stir yeast, honey and milk in a mixing bowl until smooth and let it rise for about 20 minutes. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife.
Wash the lemon hot, rub the peel thinly. Add vanilla pulp, lemon peel, 100 g sugar, quark and salt and mix. Knead in flour and 125 g butter. Cover the dough and let it rise in a warm place for about 20 minutes. Knead the fruits into the dough on a work surface sprinkled with flour. Roll out the dough to a rectangle (approx. 30 x 45 cm). Roll over approx. 1/3 of one long side to the middle, roll the other long side twice and fold over. Form into a stollen with the edge of your hand and let it rise again for another 20 minutes in a warm place. Place the stollen on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour (if the stollen gets too dark, cover with aluminium foil). Melt 250 g butter. Take the stollen out of the oven.
Form into a stollen with the edge of your hand and let it rise again for another 20 minutes in a warm place. Place the stollen on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour (if the stollen gets too dark, cover with aluminium foil). Melt 250 g butter. Take the stollen out of the oven. Brush the stollen first with butter, then sprinkle with approx. 3 tbsp. sugar. After about 30 minutes repeat the process twice more, but use icing sugar instead of sugar
waiting time 7 1/2 hours