Place the flour, sugar and salt in a bowl and stir in the yeast.
Make a well in the centre and pour in the milk, egg and butter. Mix to form a soft dough.
Turn out onto a lightly floured work surface and knead for 5 to 10 minutes until smooth and elastic.
Place in a oiled bowl and cover with lightly oiled cling wrap and leave in a warm place until doubled in size, about 1-2 hours.
Combine the orange zest,cranberries, blueberries, peel and hazelnuts together. Turn the dough out onto the work surface and gradually knead in the fruit mixture until fully combined.
Roll out to a rectangle about 20 x 25 cm (8 x 10 in). Roll the marzipan into a log a little shorter than the rectangle and place in the middle. Fold the dough over the log and pinch ends together.
Place on an oiled baking sheet, cover with oiled cling wrap and allow to rise again for about 1 hour. Preheat the oven to 180℃/ 160℃ fan/gas mark 4 (350°F).
Bake for 30–40 minutes until golden. Cool on a wire rack. Brush with a little extra melted butter and sprinkle with icing sugar.
Remember to allow enough time for the dough to rise. The amount of time will depend on the ambient temperature. Being an enriched dough it will take longer to rise than a basic bread dough. Store in an airtight container for up to 3 days. Freeze: for up to 3 monthsNutrition information is approximate and is meant as a guideline only.