Mix the yeast and the warm milk together in a jog and leave to rest for approx 10 minutes - It should be foamy when you return.
In the meantime, mix together the flour, 1 tsp of the mixed spice, sugar, dried fruit, salt, nuts & butter in a large bowl.
Make a well in the bottom and add the eggs & yeast/milk mixture and fold in.
Knead well for at least 10 mins if doing by hand, making sure that all the fruit is evenly spread throughout the dough.
Leave for at least 30-45 minutes to prove - I was in a rush in this picture and didn't leave it nearly long enough. Your dough should have doubled in size.
When your dough has doubled, knead again for approx 3 minutes.
Roll out your marzipan into a rectangle - The length should be around 8 inches.
Flatten out on a lightly floured surface until it measure at least 8 inches in length.
Lay the marzipan over the top, covering 2 thirds of the dough and fold over the side that does not have the marzipan on it towards the middle. Fold the other third with the marzipan on top of this third so you have a zig zag of marzipan inside the stollen loaf.
Flip the dough over so the seal is on the bottom - Don't worry if some of the marzipan tries to escape during cooking.
Leave to prove again for between 45 mins to 1 hour in a warm place.
Bake at 170C for 50 mins - This recipe takes slightly longer than other stollen recipes due to the extra marzipan. It should lovely and golden when it comes out of the oven.
Mix the remaining tsp of mixed spice and the icing sugar together and when the stollen has cooled for around 10-15mins, sprinkle over the top.
Leave to cool completely, slice and enjoy with a cup of tea!