In a large bowl, combine the lukewarm milk, caster sugar, dried yeast, and a teaspoon of salt, then whisk to dissolve the ingredients into the milk.

In a second bowl, mix the flours.

Tip the flours into the milk mix, then stir with a spatula until everything comes together into a dough.

Knead in the bowl until the dough has an even texture, without any dry or sticky patches, then cover loosely and leave to prove for one hour.

Make a butter block by cutting the cold butter into 12 slices, then tiling them into a rectangle along a length of baking paper, two by six slices of butter across.

Fold the paper over the top of the butter like an envelope, then use a rolling pin to flatten the butter and press the edges of each slice together, to make a thin, solid block about 14cm x 32cm.

Keep the butter wrapped in the paper, and transfer to the fridge.

Roll the risen dough into a large roughly 16cm x 70cm rectangle.

Peel the paper off the butter block, then put the butter block in the centre of the dough.

Fold the sides of the pastry up over the top and press down on the edges to enclose the butter.

Fold the dough in by thirds (like you would a letter) to make three layers of butter, then put in a container and chill for 30 minutes.

Rotate the dough into a landscape position, then roll it into a 30cm x 20cm rectangle.

Fold into thirds again, then return to the fridge for another 30 minutes.

Repeat this process once more, chilling again for 30 minutes.

Cut the marzipan into thin slices about 2mm thick.

Cut the dough lengthways into two long rectangles, then roll each piece to 16cm x 70cm.

Spoon the cherry jam or compote in a line down the centre of the dough, then lay half of the marzipan in a single layer on top of the jam.

Fold the far edge of dough towards you and over the filling, and then fold the near edge of dough over the top of that, and pinch to seal.

Curl the line of dough round to make a ring, tucking one end into the other.

Repeat the process to make a second kringle.

Carefully transfer the rings to two trays lined with baking paper, brush the surface of each with beaten egg, then bake at 210C (190C fan)/410F/gas 6½ for 22 minutes, until well browned.

Leave to cool, then flatten each kringle by laying another tray on to the surface and pressing down firmly.

Drizzle with thick icing made with icing sugar and water, and leave to set before slicing and serving.