Finely dice the apricots and soak in brandy for about 1/2 hour. Warm the milk, crumble the yeast into it and stir until it dissolves. Put flour, sugar, soft fat, salt, saffron, cardamom, cloves, vanilla oil and grated orange peel in a bowl.
Add yeast milk and knead everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 20 minutes. In the meantime, cut the marzipan into pieces and place in a bowl.
Add the orange marmalade and mix with the whisk of the hand mixer to a creamy mixture. Knead the yeast dough on a floured work surface, kneading the candied orange peel. Roll out to a rectangle (40 x 30 cm).
Spread marzipan mixture on top, spread apricot cubes on top, press on a little. Roll up the dough from each narrow side to the middle. Place the stollen on a greased baking tray. Fold the aluminium foil into a sturdy rail about 5 cm high and place it around the stollen to keep its shape.
Let it go again. Bake in the preheated oven (electric: 250°C/ gas: level 5) for 5 minutes. Then turn the temperature down (electric oven: 175°C/ gas: level 2) and bake for 60-70 minutes.
Let it cool down. Stir icing sugar with approx. 3 tablespoons of orange juice until smooth. Spread the stollen with it and sprinkle pistachios over it. Results in about 25 slices.