• Melt the butter in a small pan then remove from the heat
• Add the milk and leave to stand
• Combine the flour, yeast, sugar and salt in a bowl
• Make a well in the middle of the dry ingredients and slowly add the beaten egg and the milk and butter mixture and combine well to make a soft dough
• Knead the dough for about 10 minutes, cover and leave until doubled in size - about 2 hours
• Roll out the marzipan to a rectangle approximately 32 cm x 45 cm
• Knock back the dough then roll it out to a large rectangle - 34 cm x 48 cm
• Spread the dough with the butter, leaving a margin clear along the long edge
• Mix the sugar, sultanas and chopped cherries together and scatter evenly over the dough
• Lay the marzipan over the fruit-covered dough, pressing down lightly.
• Dampen the long border and the marzipan with a little water then roll up like a swiss roll, pinch the seams closed and trim the ends.
• Divide into 12 slices
• Grease and line a 20 cm x 30 cm baking tray and add the buns, leaving about 1 cm gap between each
• Cover and leave to prove in a warm place for around 45 minutes
• Pre heat the oven to 180 deg C/gas mark 4
• Bake the buns for about 25 minutes

For the icing

• Melt the vegan white chocolate and yoghurt in a bowl over a small saucepan of water or double boiler, making sure the bowl does not touch the water, stir well as the chocolate melts.
• When the mixture is well blended, remove from the heat and pour over the buns while they are still warm.
• Add cherries and almonds as decoration.
• Can be eaten warm straight from the oven or left to cool.