Sour cherry and marzipan stollen

Method

1. Grease a large baking sheet. Sift the flour and salt into a large bowl. Rub in the butter until it resembles fine crumbs. Stir in the sugar, yeast, orange zest, cherries and nuts. Make a well in the centre and gradually pour in the milk. Mix to a soft dough.
2. Turn out onto a floured surface and knead for 10 minutes or until the dough is shiny and elastic. Put the dough into a lightly oiled bowl and cover with cling film. Leave in a warm place for about 1 hour or until it has at least doubled in size.
3. Punch the dough in the bowl to ‘knock back’. Turn out onto a lightly floured surface and, using a rolling pin, roll out to a large rectangle about 20cm x 10cm.
4. Roll the marzipan into a long sausage shape, a little bit shorter than the dough and lay down towards the edge of 1 long side of the dough. Fold the dough over so the marzipan is in the centre and press together to seal. Lift onto the baking tray and cover with lightly greased cling film. Leave to rise for another 30 minutes.
5. Meanwhile, preheat the oven to 160°C/ fan140°C/gas 3. Bake for about 50 minutes, or until the stollen is golden and sounds hollow when you tap the bottom. Wrap in a thick tea towel and leave to cool. Mix the icing sugar and orange juice together to make a runny icing, spread over the stollen and allow to set. Slice to serve.