100g mixed peel
75g almonds, coarsely chopped
3 tbsp rum
1 tbsp vanilla extract
1 tsp almond extract
500g plain flour
75g golden caster sugar
1 tsp salt
20g fresh yeast
1 lemon, zest only
150ml lukewarm milk
1 medium egg
200g unsalted butter, softened
50g icing sugar and melted butter to coat
Mix the raisins, lemon peel and almonds with the rum and vanilla extract and place in a warm place, perhaps your Warming Drawer set at 40°C.
Start mixing the flour, sugar, salt and lemon zest in a bowl or mixer. Crumble in the yeast and pour in the milk and the egg. Start kneading using a low speed until it starts to come together as a dough.
Add the softened butter and the marzipan a little at a time until it is fully incorporated and increase the speed until the dough is smooth and elastic.
Add the soaked dried fruits and chopped almonds and mix in the dough. Transfer the dough to a bowl, cover with cling film and allow to prove until it doubles in size (you can either do this by placing the bowl in the steam oven at its lowest temperature or in the warming drawer using the lowest setting).
Slide the tray into the Combination Steam Oven and select the following cooking method:
Stage 1 > Combination mode > Fan Plus > 200°C > 75% moisture > 20 minutes
Stage 2 > Combination mode > Fan Plus > 150°C > 25% moisture > 10 minutes