Place the flour and sugar in a bowl, add the yeast on one side and the salt on the other (to prevent the salt from killing the yeast).

Add the soft butter, and then about three quarters of the milk and stir to mix.

Add the rest of the milk and use your hands to form a ball of dough.

Place the dough on a work surface dusted with flour and knead for 6-7 minutes until elastic and smooth.

Place the cinnamon, vanilla and almond extract and the dried fruit on top of the dough and knead it in.

Once it is all incorporated, put the dough back in a large bowl, cover it with clingfilm, and leave to rise for 1-2 hours, until doubled in size.

Once risen, roll the dough out into a large rectangle on a work surface. Melt 25 g of butter and spread it over the top of the dough using a pastry brush.

Roll out the marzipan into a rectangle as long as the dough is wide. Place it on top of the dough. Roll the dough from the short side, enclosing the marzipan as you roll.

Place the dough with the seam on the bottom on a large baking tray lined with baking paper. Cover with clingfilm and leave to rise for 1 hour, until doubled in size again.

Preheat your oven to 170 degrees (fan). When the dough has risen, bake for 1 to 1.5 hours, or until golden brown and cooked through. Tap the bottom and it should sound hollow if done.

Remove from the oven, brush with melted butter using a pastry brush. Allow to cool and dust with icing sugar. Slice to serve.