Warm your buttermilk (or milk and yoghurt mixture) for 1 minute in a microwave on full power.
Make the dough - I use a stand mixer so it's simply a matter of placing the dough ingredients in the bowl and setting a slow speed for around 10 minutes until the dough is smooth and elastic.
Alternatively, place your dough ingredients in a large bowl and mix by hand until they come together before kneading the dough on a work surface.
Place your dough in a greased bowl and cover.
Leave in a warm place for about one and half hours or until doubled in size.
Once doubled in size, turn out your dough and divide into 15 equal pieces (about 60g each)
Shape and flatten the dough pieces into rough almost oval shapes slightly straighter on one side – the longest side should be about 7 cm.
Divide the marzipan into 15 equal portions (about 15g each) and shape them into rolls 6cm long.
Place a marzipan roll onto each piece of dough.
Gently roll up the dough around the marzipan and seal each end of your mini Stollen with your fingers.
Place in the mini loaf tin or on your baking tray.
Cover and leave to rise for about 45 minutes.
Bake in a preheated oven at 400°F / 200°C Fan / 180°C / Gas Mark 6 for 25 minutes until golden brown.
If using a loaf tin, leave to cool for about 5 minutes before removing the mini loaves from the tin and place on a cooling rack.
To finish your Mini Stollen, dip each mini loaf into the melted butter and then dust with icing sugar.