Put the sultanas in a heatproof bowl and pour over 100ml boiled water from the kettle. Leave to soak for at least 2 hrs, or overnight.

Tip the flour, yeast, caster sugar, spices, poppy seeds and 1 tsp salt into a large bowl. Heat the milk in a pan over a low heat, or microwave until just warm – do not boil. Whisk the vanilla and egg into the warm milk, then pour into the dry ingredients. Use your hands to combine into a soft dough, then tip out onto a work surface and knead for 8-10 mins until soft and springy. (You can also do this in a stand mixer fitted with the dough hook for 5 mins.)

Drain the sultanas well, then knead into the dough along with the clementine zest and cherries, until the fruit is evenly distributed. Clean the bowl and lightly oil it. Return the dough to the bowl, cover with a clean tea towel and leave to rise in a warm place for 2 hrs, or until doubled in size. Or, do this in the fridge overnight.

Using floured hands, remove the dough from the bowl and knead roughly for 10 seconds, then divide the dough into 30-35 pieces, about 20-25g each. Line two large baking trays with baking parchment. Flatten each piece of dough in your hands, then put a cube of marzipan in the middle, fold up and pinch the bottom to seal, then roll into a smooth ball. Put on a baking tray and repeat. Cover and leave somewhere warm to rise for 1-2 hrs until doubled.

Heat the oven to 180C/160C fan/gas 4. Bake for 20-25 mins until golden brown, then leave to cool for 10 mins. Pour the melted butter into a bowl and add the stollen, then quickly sift over the icing sugar, tossing well to coat. Transfer to a wire rack to cool completely. Will keep in an airtight container for up to four days.