Stollen, from Germany, is one of the world's most famous celebration yeast cakes, and is traditionally served at Christmas.

Once cooled (see Step 6 below), the Stollen can be wrapped and stored for up to one week before cutting. If you intend to make the Stollen ahead of time, it should be sprinkled with caster (fine granulated) sugar before wrapping and storing, and Step 7 (below) should be omitted.

• 2 ¼ cups all-purpose (plain) flour
• Pinch of salt
• 1 ½ tablespoons (¾ oz / 20 g) butter
• ¾ oz (20 g) fresh yeast
• 4 ½ fl oz (125 ml) lukewarm milk
• 2 tablespoons (1 oz / 30 g) caster (fine granulated) sugar
• 1 egg, beaten
• ¼ cup mixed peel
• ¹/₃ cup sultanas or raisins
• 3 tablespoons currants
• ¼ lb (100 g) marzipan

1. Sift the flour and salt into a bowl and rub in the butter. Blend the yeast with the milk and add to the flour mixture with the sugar and beaten egg. Mix well together, turn on to a lightly floured surface and knead until smooth and elastic.

2. Place the dough in a clean bowl, cover with greased plastic wrap and leave in a warm place to rise until doubled in bulk.

3. Preheat the oven to 375° F (190° C). Knead the risen dough until smooth, then divide into six equal-sized pieces. Pat each out thinly. Mix together the mixed peel, sultanas (or raisins) and currants, and layer the dough pieces with the fruit in two groups of three.

4. Fold each group into a sausage shape. Divide each 'sausage' into three pieces, and pat each piece out to a round. Layer the rounds together.

5. Roll out to a 9 inch (23 cm) round and mark a dent across the middle with the rolling pin. Form the marzipan into a long roll and lay it across the dent. Fold the dough over.

6. Place on a greased baking tray (cookie sheet) and leave in a warm place until well-risen and puffy. Bake in the preheated oven for 35-40 minutes until golden brown. Cool on a wire rack.

7. Dust the cold Stollen with icing (confectioners') sugar.

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