SHonoe any savgua ot oie Ferment ingredients ‘Warm water Milk powder Whole egg Caster sugar Fresh yeast Strong flour Dough ingredients Strong flour 600g 1.3kg Good-quality salt ‘sg 10g Caster sugar 809 1609 Mixed spice 39 5g Unsalted butter 1259 2509 Fruit Currants 60g 120g Sultanas oF raisins 60g 120g Mixed peel 100g 200g Glacé cherries 50g 100g Juice and finely grated temon zest Yalemon Temon Dark rum, 25mi 50mi Flaked almonds 50g 100g Rope of marzipan 3x 75g 6x 759 3) Tomake the ferment, blend the yeast with the milk powder, egg, sugar, water and flour, Set the ferment at 26°C for 30 minutes. When itis ready it will beg tc drop back jh. Blend in the fruit ingredients carefully: avoid For each loaf, knead the dough into a rectangle slightly longer than the marzipan rope. Fold in the sides to Drevent the marzipan from leaking 9 Place the marzipan in the centre and then roll uP- Set the stolen onto a baking sheet lined witha siicone mat and prove for a further 45 minutes 10 Bakein the preheated oven for ;2hProximately 40 minutes, Remove from the oven and while still hot brush ‘well with melted butter. Leave to cool for five minutes and brush once more with melted butter then completely coat with sieved icing sugar 11 Leave to cool on a wire cooling rack. 12 When cold wrap welt in Plastic film and store in a ‘01, dry area. To serve, simply slice and warm under a salamander with alittle unsalted butter to spreed, | : i i |