Mini stollen recipe
 Wrap up edible Christmas gifts of delicious mini stollen. (These can be baked and frozen in advance.) 175g/6oz dried mixed fruits50g/2oz glacé cherries, chopped50g/2oz almonds, chopped2 unwaxed lemons, finely grated zest only¼ tsp ground nutmeg1 tbsp vanilla extract2 tbsp brandy375g/13oz strong white bread flour, plus extra for dusting1 x 7g/⅛oz sachet fast-action dried yeast50g/2oz caster sugar1 free-range egg, beaten70g/2½oz unsalted butter, melted150ml/5fl oz warm milk, plus extra for glazing200g/7oz marzipanicing sugar, for dusting 175g/6oz dried mixed fruits 50g/2oz glacé cherries, chopped 50g/2oz almonds, chopped 2 unwaxed lemons, finely grated zest only ¼ tsp ground nutmeg 1 tbsp vanilla extract 2 tbsp brandy 375g/13oz strong white bread flour, plus extra for dusting 1 x 7g/⅛oz sachet fast-action dried yeast 50g/2oz caster sugar 1 free-range egg, beaten 70g/2½oz unsalted butter, melted 150ml/5fl oz warm milk, plus extra for glazing 200g/7oz marzipan icing sugar, for dusting Method Mix the dried fruits, cherries, almonds, lemon zest, nutmeg, vanilla extract and brandy together in a bowl. Cover with clingfilm and set aside.Put the flour, yeast and sugar in a mixing bowl. Add the egg, 50g/2oz of the melted butter and the milk. Mix the ingredients together to form a dough, adding a further 1-2 tablespoons of milk if the dough is a little dry.Turn the mixture out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for 1-1¼ hours, until the dough has doubled in size.Turn the dough out on to a lightly floured surface. Gradually knead in the fruit mixture until it is evenly distributed through the dough. Cover with a damp tea towel and leave to rest for 20 minutes.Preheat the oven to 180C/350F/Gas 4.Divide the marzipan into six pieces and roll each one into a 10cm/4in log.Knead the dough lightly for one minute. Divide into six pieces and roll each piece out into a rectangle. Place a marzipan log just off centre of each piece of dough, brush the edges with a little milk, then fold the dough over the marzipan and press to seal.Arrange the stollen on baking trays, cover loosely with lightly oiled clingfilm and leave in a warm, draught-free place until doubled in size. Bake the stollen, on the middle shelf of the oven for 20-25 minutes, or until risen and golden-brown. Cool on wire racks, then dust liberally with icing sugar. Mix the dried fruits, cherries, almonds, lemon zest, nutmeg, vanilla extract and brandy together in a bowl. Cover with clingfilm and set aside. Mix the dried fruits, cherries, almonds, lemon zest, nutmeg, vanilla extract and brandy together in a bowl. Cover with clingfilm and set aside. Put the flour, yeast and sugar in a mixing bowl. Add the egg, 50g/2oz of the melted butter and the milk. Mix the ingredients together to form a dough, adding a further 1-2 tablespoons of milk if the dough is a little dry. Put the flour, yeast and sugar in a mixing bowl. Add the egg, 50g/2oz of the melted butter and the milk. Mix the ingredients together to form a dough, adding a further 1-2 tablespoons of milk if the dough is a little dry. Turn the mixture out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for 1-1¼ hours, until the dough has doubled in size. Turn the mixture out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for 1-1¼ hours, until the dough has doubled in size. Turn the dough out on to a lightly floured surface. Gradually knead in the fruit mixture until it is evenly distributed through the dough. Cover with a damp tea towel and leave to rest for 20 minutes. Turn the dough out on to a lightly floured surface. Gradually knead in the fruit mixture until it is evenly distributed through the dough. Cover with a damp tea towel and leave to rest for 20 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Divide the marzipan into six pieces and roll each one into a 10cm/4in log. Divide the marzipan into six pieces and roll each one into a 10cm/4in log. Knead the dough lightly for one minute. Divide into six pieces and roll each piece out into a rectangle. Place a marzipan log just off centre of each piece of dough, brush the edges with a little milk, then fold the dough over the marzipan and press to seal. Knead the dough lightly for one minute. Divide into six pieces and roll each piece out into a rectangle. Place a marzipan log just off centre of each piece of dough, brush the edges with a little milk, then fold the dough over the marzipan and press to seal. Arrange the stollen on baking trays, cover loosely with lightly oiled clingfilm and leave in a warm, draught-free place until doubled in size. Arrange the stollen on baking trays, cover loosely with lightly oiled clingfilm and leave in a warm, draught-free place until doubled in size. Bake the stollen, on the middle shelf of the oven for 20-25 minutes, or until risen and golden-brown. Cool on wire racks, then dust liberally with icing sugar. Bake the stollen, on the middle shelf of the oven for 20-25 minutes, or until risen and golden-brown. Cool on wire racks, then dust liberally with icing sugar.