German Christmas Bites

Mix together the fruits, almonds, spices and rum. Cover and leave to stand while making the dough.

Put the flour, yeast and sugar in a mixing bowl. Add the egg, melted butter and milk and mix to a dough. If the dough feels dry and crumbly, add a further 1-2 tablespoons milk.

Turn out on to a floured surface and knead for 10 minutes until smooth and elastic. Place in a lightly oiled bowl. Cover with cling film and leave to rise in a warm place for 1-1 1/4 hours, until doubled in size.

Line 2 baking trays with non-stick baking paper.

Turn the dough out on to a lightly floured surface. Gradually knead in the fruit mixture until it is evenly distributed through the dough.

Turn the dough out onto a work surface and divide it into 30-40 pieces, rolling each piece into a small log. Place the logs on the baking trays about 2cm|1"apart. Cover and leave to rise for about 45 minutes, until the logs are puffy.

Preheat the oven to 180°C (160° fan) 350°F gas 4.

Bake for 18-20 minutes, until golden. Cool on the baking trays for 10 minutes.