German Stollen (festive bread)

Sift together flour and salt.
Add sugar and yeast.
Rub in 30 g butter until the mixture resembles fine breadcrumbs.
Add egg and milk and mix to a soft dough.
If necessary, add more milk.
Turn onto a floured surface and knead for 10 minutes until dough is smooth and elastic.
Place dough in an oiled bowl, cover and leave to rise for about 15 minutes.
Knock down dough, add nuts, rind, fruit and cherries and knead into the dough.
Roll out on a lightly floured surface into an oval shape of about 15 x 20 cm.
Knead marzipan until soft.
Form a roll to place lengthways in centre of dough.
Fold dough over marzipan.
Seal edges and place on a greased baking tray with sealed edge on the bottom.
Cover with oiled plastic wrap and leave to rise in a warm place for about 15 minutes, until doubled in size.
Melt butter and brush top of bread.
Bake in preheated oven at 180 °C for 35 to 40 minutes.
Cool and dust with icing sugar.
Brush with more melted butter and sprinkle with icing sugar.