Mini Stollen

'Recipe adapted from BBC Food'

Ingredients:

175g/6oz dried mixed fruits

50g/2oz Glacé cherries, chopped

50g/2oz almonds, chopped

2 unwaxed lemons, finely grated zest only

¼ tsp ground nutmeg

1 tbsp vanilla extract

2 tbsp brandy

375g/13oz strong white bread flour, plus extra for dusting

1 x 7g sachet fast-action dried yeast

50g/2oz caster sugar

1 free-range egg, beaten

90g/3oz unsalted butter, melted

150ml/5fl oz warm milk, plus extra for glazing

200g/7oz marzipan

Icing sugar, for dusting

Method:

Mix the dried fruits together with the cherries, almonds, lemon zest, nutmeg, vanilla extract and brandy in a bowl

Cover with cling-film and leave to one side

In a large mixing bowl add the egg, 50g/2oz of the melted butter together with the milk, flour, yeast and sugar

Mix the ingredients together to form a dough and add a little more milk if the mix is too dry

Place the mixture onto a lightly floured surface and knead for 10 minutes

or until smooth and elastic. Place in a lightly oiled bowl, cover cling film and leave to rise in a warm place for one hour, until the dough has doubled in size

Turn the dough out on to a lightly floured surface

Gradually knead in the fruit mixture until it is evenly distributed through the dough

Cover with a damp tea towel and leave to rest for 20 minutes

Preheat the oven to 180C/350F/Gas 4

Divide the marzipan into six pieces and roll each one into a 10cm/4in log

Knead the dough lightly for one minute

Divide into six pieces and roll each piece out into a rectangle

Place a marzipan log just off centre of each piece of dough, brush the edges with a little milk, then fold the dough over the marzipan and press to seal

Arrange the Stollen on baking trays, cover loosely with lightly oiled cling-film and leave in a warm, draught-free place until doubled in size again

Bake the Stollen, on the middle shelf of the oven for 20-25 minutes, or until risen and golden-brown

Cool on wire racks, then dust liberally with icing sugar