Christmas stollen

Warm the milk in a small saucepan to just below the boil, then remove from the heat and stir in the butter. Leave to cool to body temperature. Mix the yeast, flour, sugar, salt and mixed spice together in a large bowl. Pour the lukewarm milk into the dry ingredients and add the almond extract. Mix together, then knead on a lightly floured surface for 8 minutes or in a stand mixer for 5-6 minutes until smooth and stretchy. Put in a lightly oiled bowl, cover with a damp tea towel and leave for 1-2 hours to double in size.

Mix the dried fruit and almonds with the orange zest and juice. Once the dough has risen, turn it out onto a lightly floured surface. Knead in the fruit and nuts for 1-2 minutes, then roll the dough to a 30cm x 40cm rectangle. Roll the marzipan out to 20cm x 30cm. Put the marzipan on top of the dough, then roll up from the short edge like a swiss roll. Remove any dried fruit on the surface as these will burn. Put on a lined baking tray seam-side down, tuck under the ends and leave to prove for 45 minutes.

Heat the oven to 180C/fan 160C/gas 4. Bake the stollen for 50 minutes-1 hour. Once baked, brush with the melted butter and dust with a thick layer of icing sugar. Leave to cool completely.