Marzipan stollen scrolls

1.Place brandy and fruit in a medium bowl. Stand for 6 hours to soak.

2.Sift flour and mixed spice into a large bowl. Stir in yeast and caster sugar. Rub in butter until mixture resembles crumbs. Add egg and milk; stir to combine. Using hands, bring mixture together into a soft dough. Knead on a lightly floured surface for 3-4 minutes or until soft. Transfer to a lightly oiled bowl; cover with plastic food wrap. Stand in warm place for 45 minutes or until dough has doubled in size. Punch down.

3.Grease and line a 30x20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Roll dough on a lightly floured surface into a 40x25cm rectangle. Sprinkle top evenly with fruit mixture. Pull apart marzipan into small pieces. Sprinkle over top of fruit. Starting at one long side, roll up dough firmly to form a log. Trim ends. Slice log into 12 rounds. Place rounds in prepared pan. Cover lightly with a piece of baking paper. Stand for 45 minutes until scrolls reach top of pan.

4.Preheat oven to 180°C (160°C fan-forced). Brush tops of scrolls with extra egg. Bake for 20-25 minutes or until lightly browned and cooked. Cool in pan for 5 minutes. Transfer to a wire rack. Stir sifted icing sugar with 3 teaspoons boiling water until runny. Drizzle over scrolls. Serve.