For the Christmas Topfenstollen, combine flour, baking powder, fine granulated sugar, vanilla sugar, pinch of salt, lemon sugar and cinnamon.
Add soft thea, eggs and curd and knead with dough hook to form a dough. Remove the dough from the bowl. Add hazelnuts, raisins, candied fruit and almonds to the dough.
Divide the dough into 3 pieces. Roll out each piece of dough about 30 cm long and oval. Fold the piece of dough in lengthwise to the middle and then fold the opposite piece of dough over it.
Place the stollen on a baking sheet lined with baking paper. Melt the butter. Mix in the powdered sugar and vanilla sugar and coat the Stollen with it. Preheat the oven.
Bake the Stollen at 160 degrees for about 45 – 50 minutes. During baking, brush the Stollen once again with the butter-sugar mixture. After cooling, sprinkle the stollen with powdered sugar.