Stollen wreath

Put the raisins, cranberries and orange peel in a bowl and soak them in brandy and rum, mixing so all the dried fruit and nuts are wetted.

Leave the fruit at room temperature at least 24 hours, better three days; the flavour strengthens as the fruit soaks up the alcohol.

For the sponge, stir the dry active yeast into warmed whole milk to a slurry. Foaming and bubbling means the yeast will work.

Add the flour and mix until it comes together.

Cover with plastic wrap and let the sponge sit about 30 minutes in a dry warm place; it should almost quadruple.

Put the sponge in the mixer bowl with the whole wheat flour, bread flour, egg, salt, the spice mixture and the zest, then the sugar and butter. Keep the cinnamon light, since cinnamon kills yeast and the bread goes dense.

Fit the dough hook and run slow, about speed two to four, for a minute and a half; this is only hydrating the flour. Check the dough is not too dry.

Scrape the sides so everything is incorporated, then raise to about speed four to six and knead to develop the gluten, five to ten minutes.

Test by pulling a piece of dough gently: it should stretch without breaking, thin enough to read print through.

Add the marinated fruit and mix just to incorporate.

Dust the table lightly; too much flour worked in makes the dough tough.

Turn out and knead from the outside to the centre and turn, dusting only enough to stop it sticking, to create a skin on top.

The skin traps the CO2 the yeast will produce. Round the dough up.

Grease a container lightly with oil, put the dough in and cover it so no skin forms.

Proof at room temperature up to two hours, until doubled in volume; cooler rooms take longer.

Dust the table, turn out the doubled dough and divide it in two, one wreath at a time; keep the second piece covered.

Roll one piece to nine inches by twenty-two inches, working corner to corner and then in between to hold the rectangle.

Straighten the edges with the scraper so they are equal, then brush the sheet with melted butter.

Sprinkle over the sugar and spice mixture, and grate almond paste over on the biggest holes of a box grater.

Roll the dough up tightly from one end, keeping it level at the ends.

With a very sharp knife cut the roll in half lengthwise from the centre out to each end.

Cross the two strands into an X at the centre and twist out to each end, pinching the ends to seal and tucking back anything that falls out.

Work on parchment or a silicone pad, then lift the twist into a circle to form the wreath.

Cover with saran wrap and proof at least an hour, until doubled.

Bake at 350 for about 25 to 40 minutes.

Check with a thermometer: the internal temperature should be at least 190 Fahrenheit.

As it comes out of the oven, brush with melted butter so it soaks into the bread.

Dust with a mixture of half icing sugar and half granulated sugar, once now and once more just before serving.