Stollen Christmas wreath

Method

Mix all the dried fruit in a bowl, pour over the rum,cover then leave to soak for about an hour.

Put the flour into a large bowl and stir in ½ tsp salt, the yeast, sugar, nutmeg, butter, orange and lemon zest. rub the butter in until the mix is like breadcrumbs.

Heat milk to hand-hot, and mix into the beaten egg. Pour into the flour mix, and mix to make a soft dough, add a slash more milk if needed

Form the dough into a ball, and on a lightly floured surface knead for 3-4 mins.

Put the dough into a lightly oiled bowl, cover with cling film and leave somewhere warm until the dough has doubled in size.

Knead the dough 2 or 3 times, then roll out to a rectangle about 37cm x 17cm.

Stir the White chocolate chips and pistachios into the soaked fruits, then spread one-third of the fruit mix down the centre of the dough, leaving all the edges uncovered. Fold each side into the centre to overlapping a bit.

Press the edges with the rolling pin to seal, turn the dough, then repeat the rolling out and spreading of the fruit twice more. Roll out to a final rectangle that is 55cm x 16cm.

Form the marzipan into a sausage shape, just slightly shorter than the length of the dough. Place it down the centre. Roll the dough over the marzipan, then turn the dough over so the join is underneath.

Lift onto a buttered baking sheet, then curl the dough round a buttered 12cm round cake tin brushing the ends with beaten egg and pinching them together to seal.

Cover with cling film and leave to rise for 30-45 mins.

Heat oven to 190C/fan 170C/ gas 5.

When the dough has doubled, brush with beaten egg and bake for about 25 mins until golden.

Cool on the baking sheet briefly, before transferring to a wire rack.

Make up the fondant icing. Stir 2-3 tsp water into the and, when the stollen has cooled, drizzle the icing over. Scatter over the extra cranberries and pistachios and White chocolate chips.