Use a spiral mixer for mixing. Place all the ingredients in the mixing bowl except fruit mix, the butter spread, and the topping. Mix on slow speed for 3 mins and at fast speed for 8 mins. At the end of the mixing, add the fruit mix carefully into the dough and mix again on slow speed for approx. 1 min. Dough temperature should not exceed 25°C. Bulk fermentation for 10 mins approximately. After resting scale the dough into 200 gm pieces, mold them, place it into the tins and leave it to prove. Final proofing for 40 min to 50 min. Bake at 170°C for approx 30 mins. Bake it without steam. Remove the stollen from the oven and immediately brush the stollen with liquid butter and roll the surface in sugar. After cooling dust the stollen with the SwissBake® Neuchnee, a non-melting dusting sugar.