In a mixer jar, take almond meal and icing sugar and grind until fine.

Add rose essence and corn syrup/ liquid glucose and grind until incorporated.

Remove the mix on to a board, add water and bring together the marzipan.

Divide into two and roll each into a log.

Place in cling film and refrigerate until required.

In a bowl or stand mixer bowl, take milk, salt, sugar, yeast, butter cardamom powder, cinnamon powder, lemon zest and maida.

Run the mixer until the dough comes together. Knead the dough for 7 minutes until it is smooth and soft.

If hand kneaded, knead for 10 minutes after the dough comes together.

Cover with cling film and let it prove for 45- 60 minutes or until double in volume.

Now add the chopped almonds and soaked fruits and knead it again. If too sticky, add maida to bring the dough together.

Take it on to work surface, dust with flour and shape it into a rectangle.

Place the marzipan logs on both sides of the rectangle.

Fold the dough over both the marzipan logs and press the centre of the stolen.

Cover and let it prove until double in volume.

Preheat oven to 200C.

Remove from oven and let it cool down completely.

Brush the stolen with melted butter and generously dust with icing sugar.

Allow the stolen to mature overnight before slicing.

Store the remaining bread covered with cling film and foil placed in an airtight box.