1hr · 20 servings For the Dough ⅔ cup raisins (100g) ½ cup dried currants (85g) ¼ cup sliced almonds (50g) ⅔ cup mixed peel, finely diced (75g) 3 tablespoons orange juice (45 ml) 5 cups bread flour (600g) 4 teaspoons fast-action yeast (12g) 1 teaspoon salt (5g) ¼ cup caster sugar (50g) 1 tablespoon lemon zest 1 large egg 1 teaspoon vanilla extract 1 ½ cups whole milk (375 ml) ⅔ cup unsalted butter, melted (150g) 12 ounces marzipan (350g) For the Decoration 4 tablespoons unsalted butter, melted (55g) ¼ cup icing sugar (30g)