Mini Stollen

Mini Stollen

This is my all time favourite Christmas treat. This recipe is adapted from BBC Food.

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Ingredients:

175g/6oz dried mixed fruits

50g/2oz Glacé cherries, chopped

50g/2oz almonds, chopped

2 unwaxed lemons, finely grated zest only

¼ tsp ground nutmeg

1 tbsp vanilla extract

2 tbsp brandy

375g/13oz strong white bread flour, plus extra for dusting

1 x 7g sachet fast-action dried yeast

50g/2oz caster sugar

1 free-range egg, beaten

90g/3oz unsalted butter, melted

150ml/5fl oz warm milk, plus extra for glazing

200g/7oz marzipan

Icing sugar, for dusting

Method:

Mix the dried fruits together with the cherries, almonds, lemon zest, nutmeg, vanilla extract and brandy in a bowl

Cover with cling-film and leave to one side

In a large mixing bowl add the egg, 50g/2oz of the melted butter together with the milk, flour, yeast and sugar

Mix the ingredients together to form a dough and add a little more milk if the mix is too dry

Place the mixture onto a lightly floured surface and knead for 10 minutes

or until smooth and elastic. Place in a lightly oiled bowl, cover cling film and leave to rise in a warm place for one hour, until the dough has doubled in size

Turn the dough out on to a lightly floured surface

Gradually knead in the fruit mixture until it is evenly distributed through the dough

Cover with a damp tea towel and leave to rest for 20 minutes

Preheat the oven to 180C/350F/Gas 4

Divide the marzipan into six pieces and roll each one into a 10cm/4in log

Knead the dough lightly for one minute

Divide into six pieces and roll each piece out into a rectangle

Place a marzipan log just off centre of each piece of dough, brush the edges with a little milk, then fold the dough over the marzipan and press to seal

Arrange the Stollen on baking trays, cover loosely with lightly oiled cling-film and leave in a warm, draught-free place until doubled in size again

Bake the Stollen, on the middle shelf of the oven for 20-25 minutes, or until risen and golden-brown

Cool on wire racks, then dust liberally with icing sugar


13 Dec, 2013

4 thoughts on “Mini Stollen

  1. Nice recipe. It looks a lot more complicated than it really is. I’m going to give this a try next week and I’ll let you know how it goes. It appeals to my sweet tooth!

    1. Thanks Lisa. Yes the recipe does look rather long and as you say, very tasty! It’s definitely my favourite cake of all time.

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