Ingredients

450 grams	Allinson Strong White Bread Flour
1 tsp	Salt
50 grams	Billington's Golden Caster Sugar
1 tsp	Cinnamon
1 sachet	Allinsons Easy Bake Yeast 1 x7g sachet
50 grams	Sultanas
50 grams	Currants
50 grams	Billington's Natural Glace Cherries halved
25 grams	Cut mixed peel
1	Egg beaten
125 ml	Milk warm

Additional Ingredients

Method

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1. Grease a baking sheet and set aside. In a large bowl sift in the flour and add salt, sugar and spice. Then blend in the yeast and all the dried fruits.
2. Make a well in the centre and add the beaten egg and enough warm milk to form a soft dough.
3. Turn the dough out on to a lightly floured surface adn knead until smooth and elastic. This can take up to 10 minutes. If using a mixer with a dough hook mix for 5 minutes.
4. Roll the dough on a lightly floured surface then shape into a rectangle about 22cm x 12cm x 2.5 cm thick. Roll the marzipan into a long sausage, just a little shorter than the length of the dough rectangle.
5. Place the marzipan log along the centre of the dough, fold the dough over almost in half to enclose it and press the edges firmly to seal. Transfer to the prepared baking sheet, cover and leave to rise until doubled in size. This can take about 45 - 60 minutes.
6. Meanwhile preheat the oven to 180 C/350 F/gas mark 4. Bake for around 35-45minutes until golden and the base of the stollen sounds hollow when tapped.
7. Transfer to a rack to cool. Dust with icing sugar.

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