In a large bowl, dissolve yeast in lukewarm water. Let stand until foamy, 5 to 10 minutes.
In a saucepan, heat butter,sugar,milk, and salt over medium heat, stirring occasionally, until butter has melted and sugar has dissolved. Cool to warm ( 105 to 115 F)
Stir butter mixture into yeast mixture. stir in eggs and lemon zest. Stir in flour, 1/2 cup at a time, until a soft dough forms.
On a floured surface, knead dough until smooth and elastic,(5 to 10 minutes), adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth, let rise in a warm place until doubled, 1 1/2 to 2 hours)
Mix together raisins and wine (or water), let stand one hour.
Grease a baking sheet. Drain raisins. Mix together raisins mixed dried fruit and nuts.
Punch down dough. On a floured surface, knead fruit mixture into the dough until evenly distributed. 10 minutes.
Using a floured rolling pin, roll dough into an 18 by 12 inch oblong shape. Fold dough over lengthwise. Place on a the prepared baking sheet. Cover loosely with a damp cloth, let rise in a warm place until doubled (1 Hour)
Preheat oven to 375 F . Bake stollen until golden brown, 25 to 35 minutes. Transfer stollen to a wired rack to cool. Dust with confectioners sugar.