Ingredients

Zest of 1 orange, plus juice of ½ orange

4 tbsp Cointreau

85g dried cranberries

85g mixed dried fruits

550g strong white bread flour, plus extra for kneading

2 x 7g sachets easy-bake dried yeast

85g golden caster sugar

Good grating of nutmeg

85g butter, plus extra for the tin

1 large egg

250ml warm milk

Sunflower oil, for the bowl

25g pistachios, chopped

300g golden marzipan

Melted butter and icing sugar, or icing sugar mixed with a little water, plus chopped pistachios for topping (optional)

Instructions

Step 1: In a small bowl, mix together the orange zest and juice, Cointreau, dried cranberries, and mixed dried fruits. Set aside to soak while you prepare the dough.

Step 2: In a large bowl, combine the flour, dried yeast, caster sugar, nutmeg, and ½ teaspoon salt. Rub in the butter until the mixture resembles fine crumbs.

Step 3: Beat the egg with the warm milk, then pour this liquid into the flour mixture. Stir with a round-bladed knife, then use your hands to bring the mixture together into a soft dough.

Step 4: Turn the dough onto a lightly floured surface and knead for about 2 minutes, adding a little extra flour only if it is too sticky. Lightly oil a clean bowl with sunflower oil, place the dough inside, cover with cling film, and leave to rise in a warm spot for 45 minutes to 1 hour, or until doubled in size.

Step 5: Preheat the oven to 190°C (170°C fan)/gas mark 5. Line and butter a large roasting tin with baking parchment.

Step 6: Once risen, roll the dough out firmly into a long strip approximately 70cm by 18cm. Add the chopped pistachios to the soaked fruit mixture, then scatter the fruit evenly along the dough lengthwise.

Step 7: Roll the marzipan into a sausage shape matching the length of the dough. Place it down the center of the dough strip, then roll the dough up tightly, like a sausage roll. Trim the ends to neaten the shape.

Step 8: Cut the rolled dough into even slices and arrange them cut side up in the prepared tin. Cover with cling film and allow them to rise again for 45 minutes to 1 hour until well risen.

Step 9: Bake the spirals in the preheated oven for 15 to 20 minutes, or until golden brown.

Step 10: Remove from the oven and brush with melted butter. Dredge with icing sugar, or drizzle icing sugar mixed with a little water over the top. Scatter with extra chopped pistachios if desired. Allow to cool slightly before serving.

Tips & Variations

Soaking the dried fruits in Cointreau and orange juice enhances their flavor and keeps the spirals moist. For a non-alcoholic version, substitute Cointreau with orange juice only.

Swap pistachios for chopped almonds or hazelnuts for a different nutty flavor.

For an extra festive touch, add a pinch of cinnamon or mixed spice to the dough.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise once, then refrigerate overnight before shaping and the second rise. Allow the dough to come back to room temperature before proceeding.

What can I use instead of marzipan?

If you prefer, you can omit the marzipan or replace it with a nut butter spread, but marzipan adds a traditional sweet almond flavor that complements the fruit beautifully.