• Heat the milk, butter and golden syrup in a saucepan over a medium heat until the butter has melted. Stir regularly to stop the milk catching on the bottom of the pan.
• Using a stand mixer with dough hook fitted, add the flour.
• To one side of the bowl add the yeast.
• To the other side of the bowl add the salt, mixed spice, orange zest, egg and milk mixture.
• Beat in the stand mixer until smooth, 'elastic' and starting to come away from the sides of the bowl.
• If you don't have a stand mixer, mix in a bowl, tip onto a floured surface and knead for 10 minutes.
• Divide the mixture evenly in half.
• Mix the cocoa, coffee and water to smooth thick paste.
• Put one half of the dough into a bowl and cover with a clean tea towel.
• Put the other half back in the stand mixer and add the paste.
• Mix until fully incorporated. Again this can be done by hand.
• Place into a separate bowl and cover.
• Leave to prove for an hour to 1 and ½ hours
• Tip the doughs onto a floured surface and knock out the air bubbles, keeping the dough separate.
• Knead the soaked mixed fruit into the plain dough
• Roll out the plain dough into a 20cm by 20cm square, roll up and divide into two 10cm strips.
• Roll out the chocolate dough to a 20cm square.
• Roll out the marzipan so it becomes one long strip the same length as the dough.
• Place the marzipan on the chocolate dough and roll it into the dough. Divide into two 10cm strips.
• Roll each of the four strips using the palm of your hand until they stretch to 20cm in length.

To plait the stollen

• Lay all four strips on your surface so they are all in the same direction.
• At one end squidge them all together.
• To plait, fold the right most strip into the middle crossing one strip.
• Fold the left most strip into the middle crosing two strips.
• Repeat these steps until the whole loaf is plaited together.
• Squash the end together and tuck under.
• Transfer to a baking tray lined with parchment paper.
• Cover loosely with a clean tea towel and leave to prove for 30 minutes to an hour until double in size.
• Meanwhile preheat your oven to 170°c fan assisted.
• Gently uncover your stollen and brush with beaten egg all over.
• Place in the oven and bake for 30 minutes until golden.
• TOP TIP: It's ready if it sounds hollow when tapping on the bottom
• Transfer to a wire rack to cool and dust heavily with icing sugar before serving.
• It will keep for days in an airtight container.