Place zests and sugar into Thermomix bowl and mill 10 sec/ speed 10.
Add butter, egg yolk, milk and yeast to bowl and warm 4 min/37°C/speed 2.
Add flour and mix 10 sec/speed 6.
Add remaining ingredients and knead 2 min/Interval.
Tip out onto floured Silpat mat. Some of the fruit may not be incorporated, don’t worry, complete this by hand as you knead into a tight ball, wrap and allow to rise until doubled.
Preheat oven to 160°C.
When dough has risen sufficiently divide in half and roll each into a flat rectangle. Spread half pistachio marzipan across the dough and roll up into a log shape, tucking in ends of dough to seal. Place onto flat baking tray, seam side down and allow to rise a second time. Repeat with other piece of dough.
Bake for 40 minutes until golden on top, (should still be moist.)
Cool for 10 minutes. Brush each loaf with melted butter liberally and then dredge with icing sugar. Leave for 30 minutes and then dredge again with remaining icing sugar. Decorate with glazed citrus or cherries or both. Wrap and store up to 2 weeks in the fridge, though I personally like it fresh with, you guessed it, lots of butter. But it is Christmas….