for Winter Parties & Spree!
Cuts into 20 slices
Cook 25 mins
Prep 40 mins + rising times
Can be frozen un-iced
PER SLICE (for 20)
292 kcalories, protein 6g,
fat 9 g, saturated fat 3g,
fibre 0g, sugar 28g, salt 0.28 g
85g raisins (can use dates)
50g dried cranberries + extra for decoration
50g glace cherries
100g candied mixed peel
4 tbsp dark rum
550g strong white flour
14g easy-blend yeast
50g golden castor sugar
1/2 tsp nutmeg
2 tsp ground allspice
1/2 tsp cinnamon
zest of one lemon
85g butter cut into pieces
250 ml milk
1 egg beaten, plus extra beaten egg to glaze
50g flaked almonds or chopped pistachios plus extra for decoration
300g marzipan, cut diced
100g icing sugar
Two days beforehand, soak the raisins, cranberries, cherries and mixed peel with rum, store in fridge.
Tip flour into large bowl, stir in yeast, sugar, nutmeg, cinnamon and lemon zest. Rub the butter in until mix resembles breadcrumbs.
Warm the milk to hand hot and add to the beaten egg, pour this into the flour mix, then stir with round blade knife to make a soft dough.
Gather the dough into a ball and knead for 3-4 mins on floured surface till smooth.
Put dough into lightly oiled bowl and cover with cling film, leave in warm place until it has doubled in size, can be 1-2hrs depending on how warm a place you put it.
Then knead the dough again 2 – 3 times, then roll out into a rectangle about 37cm x 17 cm.
Stir the nuts into the soaked fruit, then spread one third of the fruit mix down the centre of the dough and a third of the marzipan and ground allspice, leaving the edges uncovered.
Fold each side into the centre to overlap slightly. Press the edges with the rolling pin to seal, turn the dough, then repeat the rolling out and spreading of the fruit, marzipan and allspice, twice more.
Roll out to a final rectangle that is 55cm x 16cm then turn the dough over so the join is underneath.
Lift onto a buttered baking sheet, *then curl the dough round a buttered 12cm round cake tin (leave this in when baking,
to keep shape, you might need to stretch it a bit too!) brushing the ends with a little beaten egg and pinching them well together to seal.
This is tricky bit try to be as neat as you can and make sure it is sealed well.
*You can omit this stage by making the stollen an oblong shape if you prefer.
Cover and leave to rise for appox. 2hrs or until puffy and doubled in size. Heat oven to 190C/fan 170C/ gas 5.
When the dough has doubled, brush with beaten egg and bake for about 25 mins max. until golden.
Cool on the baking sheet briefly, then transfer to a wire rack.
Make up the icing. Stir 1 tsp water into the fondant icing sugar and, when the stollen has cooled, you can inject more rum if you like!
Drizzle the icing over. Scatter over the extra cranberries and pistachios/nuts and decorate with holly.
Top tip: If you don’t have a 12cm round cake tin for making the central hole in the stollen, use an 800g empty clean food can (the hole will be slightly smaller)
It keeps rather well if stored in airtight container, lasted us a week! It is LUSH!
I have done a printer friendly copy PDF file for you to print if you are tempted to try this delicious bake: Stollen Wreath