Easy Christmas stollen

Mix the raisins and apricots in the brandy. Microwave on high for 1 minute.

Heat the milk, honey and butter in a small pan until just melted.

Place the flour in the bowl of a kitchen machine with dough hook. Add ½ tsp salt to one side and yeast, lemon zest and mixed spice to the other. Mix. With the machine running, gradually add the milk mixture and 1 egg. Mix for 10 minutes. Transfer to a lightly greased bowl. Cover and leave in a warm place to prove for 1-1½ hours until doubled in size.

Mix the soaked fruit, juices and nuts into the dough until even, then divide into 2 balls. On a lightly floured surface, roll one ball out to a 30x20cm (12x8in) oval. Divide the marzipan into 4 and roll each into 25cm (10in) long cylinders. Place two cylinders, with a gap, down the centre of the dough. Fold over one side of the dough, then the other. Press down the edges. Transfer to a large parchment lined baking tray. Repeat.

Cover loosely with clingfilm. Leave in a warm place for 30-40 minutes until doubled in size. Preheat the oven to 190°C/Gas Mark 5.

Beat the remaining egg and brush over the stollen. Sprinkle with the flaked almonds. Bake for 25-30 minutes until golden and cooked through. Allow to cool slightly.

Transfer to a wire rack and dust with icing sugar.