Mix the fruit and almonds together in a bowl, mix in the lemon zest, nutmeg, cardamom ginger, cinnamon, and vanilla.

Cover and leave to one side until needed.

Tip the bread flour, yeast, and sugar into a large mixing bowl and mix together before adding the salt.

Add the beaten egg.

Melt the butter and milk together in a pan. This should be warm to touch, but not bubbling.

Pour the milk and butter mixture into the flour.

Stir until it starts to come together into a dough.

Tip out onto a well-floured surface and knead for 10 minutes, adding more milk or flour if required.

Place in an oiled bowl, cover with cling film and leave for one hour until doubled in size.

After this, remove from the bowl and knead in the fruit, a handful at a time until evenly spread.

Return to the bowl, cover with a clean tea towel and leave for 20 minutes.

Preheat the oven to 160 degrees and line a large baking tray.

Roll the marzipan into a 30cm long log or baton.

Roll the stollen dough to 30cm x 15 cm on a well-floured surface.

Place the marzipan on top, slightly to one side and dampen the edges of the dough with wet fingers.

Fold over and press down, covering the marzipan.

Place on a lined baking tray, cover, and leave for 30 minutes.

Bake in the oven for 25 minutes until golden brown.

Once baked, remove from tray and place on a wire rack to cool.

While still warm, brush with the last beaten egg and dust liberally with icing sugar.