Whisky mac marzipan stollen

Method

1. Put the dried fruit and chopped stem ginger in a bowl with the orange → zest. Put the orange juice in a pan with 3 tbsp of the whisky and the stem ginger syrup. Warm gently, then pour over the dried fruit. Mix well, then set aside for 1-2 hours to allow the fruit to plump up.
2. Meanwhile, combine the yeast and sugar in a bowl. Heat the milk in a pan until just warm, then add to the yeast and sugar and whisk to combine. Set aside for 5-10 minutes until the mixture is foamy.
3. Combine the flour, ground ginger and sea salt in the bowl of the stand mixer. Add the yeast and milk mixture, along with the butter, egg and vanilla, then mix with the dough hook for 5 minutes until smooth and elastic. Cover the bowl with cling film and leave in a warm place for 1 hour until the dough has doubled in size.
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4. To make the marzipan, put the almonds and sugars in the bowl of a food processor and blend with the egg, 1 tbsp whisky and the stem ginger syrup to make a firm, slightly sticky paste. Roll into a log shape and wrap in cling film. Chill in the fridge.
5. Using a slotted spoon, scoop the fruit from the soaking liquid. Reserve the liquid and add the fruit straight to the dough, along with the chopped almonds. Mix, then turn the dough out onto a lightly floured surface and knead lightly for a couple of minutes.
6. Shape the dough into a flat oval, about 30cm wide and 1.5cm deep, then roll out the marzipan so it’s slightly shorter than the dough. Put the marzipan in the middle of the dough, brush one long edge of the dough with milk and fold it over, completely encasing the marzipan and sealing it inside.
7. Carefully place the dough, seam-side down, on the lined baking
   sheet, cover loosely with a sheet of oiled cling film and leave to prove for 45 minutes to 1 hour or until doubled in size.
8. Heat the oven to 180°C/160°fan/gas 4. Remove the cling film from the dough, then bake the dough for 30-35 minutes or until golden, risen and the underside sounds slightly hollow when tapped. Transfer to a wire rack to cool.
9. Mix the final tablespoon of whisky into the reserved whisky soaking liquid and brush the syrup all over the stollen. Dust generously with icing sugar and slice to serve.