In a small bowl combine all the spices for the Spice Mixture. Cover with plastic wrap.

In a medium sized bowl mix the flour with the yeast and water for the Sponge until thoroughly combined. Cover and let sit at room temperature overnight.

In a bowl, combine all the ingredients for the Fruit Mixture. Cover and let sit at room temperature at least overnight.

Pound the cold butter between two sheets of parchment paper until pliable. Cut into pieces and place in the bowl of your electric stand mixer, fitted with the dough hook.

Add the rest of the ingredients for the Stollen Dough, including the Spice Mixture and Sponge, but not the Fruit Mixture. Knead the dough on 1st speed for about four minutes.

Increase mixer speed to 2nd speed, and continue to knead for about 15 to 20 minutes until the dough is smooth and elastic.

Add the Fruit Mixture and beat on 1st speed until fully incorporated.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let sit at room temperature for about 1 hour.

Remove from bowl and place onto a lightly floured surface. Divide the dough in half.

Pre-shape each piece of dough into a round and let sit at room temperature for about 30 minutes.

Form each round of dough into an oval shape and create a trench down the length of the dough.

Fold the edge of the dough up and over the trench sealing in the center. Place on a baking sheet lined with parchment paper.

Cover loosely with plastic wrap and let ferment at room temperature for about one hour.

Preheat your oven to 375 degree F (190 degree C).

Bake for about 25 to 30 minutes or until golden brown. Brush with melted butter and dredge in granulated sugar while warm.

Dust with powdered sugar after completely cooled. Wrap in foil and then in plastic.