Step #1
Method: (Makes 1 ring - 12 portions) Soak the jumbo raisins and dried cranberries in the rum overnight, if using.
Step #2
Place the bread mix, nutmeg, lemon zest, egg, sugar, milk and butter into a bowl and mix to a soft dough. Knead well for 5 minutes until a well developed dough is formed. Cover loosely with polythene and allow the dough to rest for 5 minutes.
Step #3
Roll the dough out into an oblong about 37cm x 17cm. Add a third of the fruit mixture down the centre third of the dough and then fold each side over the centre. Press the edges together with a rolling pin and roll out the dough to 37cm x 17 cm and repeat step 6 twice more.
Step #4
Roll out dough 45 x 15cm, then roll the marzipan into a sausage shape to 43cm and place it into the centre of the dough. Roll the dough from one of the long edges into a tight cylinder, and place onto a large, lined baking sheet with the seam on the underside.
Step #5
Bring the two ends together to form a round and brush the ends with some water and pinch together to seal. Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 40-50 minutes or until doubled in size.
Step #6
Brush carefully with the beaten egg and bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen. Allow to cool for 10 minutes and then transfer to a wire rack to fully cool. Mix the icing sugar with 2 - 3 tablespoons of water and drizzle over the stollen ring and sprinkle over the remaining cranberries and pistachio.
