Stollen buns

Method

• step 1

  Tip the sultanas and cranberries into a bowl with the juices from the lemon and orange, then cover and leave for at least 2 hrs to soak.

• step 2

  To make the dough, tip the zests, flour, spices, yeast, 100g of the butter, all the milk, eggs and ¼ tsp of salt into the bowl of a stand mixer with a dough hook attachment, and mix on a slow speed for 4 mins until combined into a smooth dough. Add the soaked fruit and mix for another 4 mins until everything comes together.

• step 3

  Remove the bowl from the mixer, cover and leave for 2 hrs to prove until doubled in size. Chop the marzipan into 16 even pieces.

• step 4

  Turn the dough out onto a lightly floured worksurface and divide into 16 equal pieces. Roll each piece into a ball, then flatten and put a piece of marzipan into the middle of the dough. Bring the dough up around the marzipan and roll back into a tight ball. Line the buns, well spaced, onto a buttered baking sheet, cover and prove for 1 hr until risen by about half their size again.

• step 5

  Heat the oven to 200C/180C fan/gas 6 and bake for 15-20 mins or until risen and golden. Meanwhile, melt the remaining butter. When the buns are baked, brush generously with the melted butter and leave to cool slightly, then transfer to a cooling rack and dust generously with icing sugar. Best eaten within two days.