Stir together the zest and juice,
Cointreau, cranberries and mixed fruit
in a small bowl and leave to soak.
Meanwhile, mix the flour, yeast, caster
sugar and nutmeg in a large bowl. Add
½ tsp salt and rub in the butter. Beat the
egg with the warm milk, then pour onto
the flour mix. Stir with a round-bladed
knife, then use your hands to bring the
mixture together as a soft dough.
Tip onto a work surface and knead
for a couple of mins, adding a little flour
only if you need to stop it sticking. Oil the
bowl, return the dough and cover with
cling film. Leave to rise for 45 mins-1 hr
in a warm place until doubled in size.
Line and butter a large roasting tin with
baking parchment. Roll the risen dough
out firmly to a long strip about 70 x 18cm.
Add the pistachios to the soaked fruit,
then scatter the mix along the dough.
Roll the marzipan into a sausage the
same length as the longest side of the
dough, then place it down the centre of
the dough and roll up together firmly, a
bit like making a sausage roll. Trim the
ends, then cut the rest into even lengths
and arrange, cut side up, in the tin.
Cover with cling film and leave to rise
for 45 mins-1 hr until really well risen.
Heat oven to 190C/170C fan/gas 5.
Bake for 15-20 mins until golden. Will
freeze for up to 6 weeks. Brush with
melted butter and dredge with icing
sugar, or mix a little water into the
icing sugar, drizzle over the buns and
scatter over the nuts. Eat within 2 days.