Stollen wreath

We love this tear-and-share version. Serves 12 • Ready in 1hr 30mins, plus proving

600g bread flour

75g caster sugar

12g fast-action dried yeast

150g soft butter, plus extra melted 300ml milk

200g dried mixed fruit

50g mixed peel

30g hazelnuts, toasted and chopped 1tbsp cinnamon 100g marzipan

1 egg, beaten

150g icing sugar, sifted

3tbsp each flaked almonds and pistachios, toasted

1 Combine the flour, sugar, yeast and a pinch of salt with butter and threequarters of the milk using your fingers. add the rest of the milk and tip onto a floured surface. Knead for 10mins until a soft dough forms. Prove for 1-2hrs in a greased bowl, until doubled in size. 2 Combine the dried fruit, peel, hazelnuts and cinnamon. Knock back, then knead a third of the fruit mix into the dough. Roll out to 5x30cm; scatter over remaining fruit. 3 Roll the marzipan into a thin strip and lay over the dough. Roll into a cylinder, stretch from both ends to lengthen, then form a circle, with the seam at the bottom. snip the edge every 5cm. Prove for 1hr on a lined baking tray, until doubled in size. 4 Heat the oven to 190C/Gas Mark 5. brush the wreath with beaten egg. bake for 40-50mins. Whisk the icing sugar with 3tbsp water. Remove the stollen from the oven and brush with melted butter. leave to cool on a wire rack, then decorate with the icing and nuts. >>