Stollen ring

Method

In a large bowl, mix together the flour, sugar, yeast, ¼tsp salt and the three spices. Make a well in the centre. In a pan, heat the milk until lukewarm, then stir in the melted butter. Crack one egg into the well of dry ingredients and pour in half of the milk mixture. Working quickly with your hands, mix thoroughly to form a soft but not sticky dough, adding extra milk as necessary.

Tip out dough on to a floured work surface, then knead for 5min until soft and elastic. Transfer to a lightly greased bowl, cover with a clean tea towel and leave to rise somewhere warm but not hot for 45min.

Knead in the sultanas. Weigh the dough and divide into 10 equal pieces. Line a large baking sheet with baking parchment and preheat oven to 200°C (180°C fan) mark 6.

Knead marzipan until soft, then cut into 10 pieces. Using your fingers, flatten out one of the pieces of dough slightly, then put a marzipan chunk in the middle. Fold the dough around it, then squeeze together to make a neat ball. Repeat with remaining pieces of dough. Position the balls in a circle, just touching, on the baking sheet. Use the remaining egg to glaze the ring, then bake for 20-25min until golden. Leave to cool on the baking tray as the stollen ring is quite fragile at this stage.

Carefully transfer to a serving platter or wooden board. Dust with icing sugar and serve with butter - fantastic for breakfast or as a festive tea-time treat.

Freeze ahead

Complete the recipe to the end of step 4. Leaving the stolen on the baking sheet, wrap the whole sheet in clingfi lm, then freeze for up to one month. To serve, defrost at room temperature, then complete as step 5.