I rolled the fruit-filled dough around a roll of almond paste before the final proofing. (I used almond paste, not marzipan.) When the bread was baked, I brushed it with melted butter and covered it in vanilla sugar (confectioner's sugar which has had vanilla bean stored in it). I had to cut a piece to try before I put it away for Christmas. It is moist and luscious. I love this bread. The fruit combination and the almond paste in each slice are so good.