Easy Christmas Stollen in a Bread Maker

Bring butter and egg to room temperature.
Warm milk to body temperature.
Drain the preserved fruits.
Roast all nuts slightly.
Put all ingredients except for ones marked with into the bread maker.
Switch on the dough setting.
Add ingredients at the mix signal, or directly through the slot.
If you're worried about the amount it crushes, mix in using your hands after the dough is finished kneading.
Set aside for 60 minutes for the first rising.
Divide into two portions and form into balls again.
Face the closed ends down, and let it sit for 20 minutes.
Flip the dough over, and roll it out into a flat oval shape.
Fold the near end until it's a bit further away than the center.
Fold the other end and let it slightly overlap in the center.
Press it down lightly.
Close both ends in the center.
Make sure to close the sides as well.
Flip it over, so that the folded end faces down.
Shape the dough.
An alternative for steps 5 to 9 is to fold it in a slightly tilted half after it's rolled out with a rolling pin.
Rise for 40 minutes.
Bake in 150C/302F oven for 10 minutes, then 180C/356F for 18 minutes.
When it's baked, brush on some brandy, melted butter, and apricot jam immediately and in order.
Top with sliced almonds.
When it's cooled down completely, sprinkle on some powdered sugar.
Wrap up tightly with plastic wrap.
You could serve immediately, but the taste improves after 2 or 3 days.
Good for a whole month.
Tie a ribbon around it for a nice gift!