Stollen

Add the raisins, cranberries and mixed peel to a mixing bowl, then drizzle everything with the rum. Leave this to on side to soak.

In another mixing bowl, add the flour and stir in the salt, yeast, sugar, nutmeg and lemon zest.

Add the butter to the flour mix and rub this together with your hands until a breadcrumb texture starts to form.

Add the milk and egg to the inner pot and select the SAUTE function to gently warm the milk. Gently stir and once it starts to steam press CANCEL.

Add the warm milk to the breadcrumb mixture and combine until you have a soft dough.

Gather the dough in to a ball and knead on a clean flour dusted surface for ~5 minutes.

Add the dough to the inner pot and use the bread rise function. The dough should roughly double in size.

Remove the dough and knead again for a further ~2 minutes.

Get the mixed fruit and knead this in to the dough until it is evenly mixed.

Roll your dough in to a large sausage shape ~45cm long, then flatten this out to a sort of panini shape.

Roll the marzipan in to a stick shape the same length as your dough, then place this in the middle. Bring the sides of the dough around to meet so that the marzipan runs through the centre.

Grease the base and sides of the inner pot with some butter. Bend your stick of dough in to a doughnut shape so both ends meet, then add this to the inner pot.

Close the lid and select the BAKE function then adjust the time to 60 minutes and the temperature to 150°C, then press START.