Combine 350g flour with the sugar, salt, spices, almonds, yeast, and fruit in a mixing bowl

Whisk the milk with the other 25g flour in a pan. Bring it just to the boil

Spoon the milk/flour paste into another bowl

Use the same pan to melt the butter using the residual heat of the pan

When it's cool add it to the milk/flour mix along with the whole egg, yolks, rum & orange zest

Stir this into the flour mix to make a soft/sticky dough

Leave it for 10 mins then knead lightly

Rub some oil onto your work surface and onto your hands to prevent the dough from sticking

Pull the dough towards you from the end furthest away from you

Knead the dough by using the heel of your hand to push down gently on to the dough and push away from you

Turn the dough clockwise with a quarter turn. Fold it towards you then push gently away from you

Continue the process for 8 to 10 turns and kneads

Return to the bowl and leave for 2 hours. (Alternatively use a Kitchen Aid. I used dough hook for 5 minutes kneading)

Knead the dough once more

Line two baking trays with parchment paper

Then pull off and shape your Stollen dough in to bun rounds then place on the baking sheets to increase in size by half again.(I covered the buns with oiled cling film)

Heat the oven to 200 or 180 degrees for fan ovens

Bake for 20 minutes

Once cooled brush generously with melted butter and leave to cool

Dust with a thick layer of icing sugar to finish