Cranberry and pistachio stollen

Put the cranberries and whisky into a small saucepan over a medium heat and stir them until it starts to simmer. Transfer into a bowl to cool until needed

Heat the milk and butter either in the microwave or on the hob until it’s warmed to room temperature and the butter has melted

Stir in the honey until it’s dissolved

Put the cranberry mixture, flour, mixed spice, cinnamon, pistachios, yeast and orange zest into a large bowl or the bowl of a stand mixer along with a pinch of salt. Mix so everything is combined

Gradually add the milk mixture and egg. Mix until you have a soft but not sticky dough

Knead for 8 mins by hand, or 5 mins in a stand mixer with a dough hook, until the dough is smooth

Put into a clean bowl, cover and leave to prove for 1 hour 30 mins until almost doubled in size

Meanwhile roll the marzipan out into a 25 cm log

Dust the surface with flour and roll the dough out evenly to an approximate 25 x 18 cm oval

Place the marzipan log in the middle of the dough down the longer side. Fold one side over the marzipan (a third across the dough) and then fold over the other side

Pinch each end shut, sealing the marzipan. Press a divot around each side of the marzipan. Place onto a large, lined baking tray. Cover and prove for 1 hour 30 mins at room temperature until risen slightly

Preheat the oven to 200°C / 180°C

Brush the stollen with egg wash, then bake the stollen for 20-25 mins until risen and golden. Leave to cool completely on the tray before slicing, then dust with icing sugar