Christmas stollen with almonds & marzipan
Cuts into 10 slices Prep 1 hr 25 mins, plus soaking, Q Q 2-3 hrs proving, and cooling Cook 1 hr 15 mins Q
100g mixed dried fruit
with peel 180ml apple juice 7g dried yeast 250g plain flour, plus a
little extra for dusting 30g blanched whole
almonds pinch ground cinnamon pinch ground allspice small pinch ground
cloves 75g cold marzipan, cut
into small pieces 10g butter, melted 1 tbsp icing sugar
1 Soak the dried fruit in 100ml of hot water. Gently warm the apple juice for a few mins in a pan, then add the yeast and leave to activate for 10-15 mins (it will start to bubble).
2 Put the flour in a bowl. Stir in the yeast and juice mixture to form a smooth dough. Cover and leave in a warm place until doubled in size, about 1-2 hrs, or in the fridge overnight.
3 Drain the fruit, add to the dough with the nuts, spices and marzipan. Squish together, then turn the dough out onto a lightly floured surface and knead until the fruit stays in.
4 Shape the dough into a sausage and put on a baking tray lined with baking parchment. Cover with a clean tea towel and leave to prove somewhere warm for 30 mins-1 hr until it has risen by about a quarter.
5 Heat oven to 180C/160C fan/gas 4. Bake the stollen for 20 mins, then reduce oven to 150C/130C fan/gas 2 and bake for 25-30 mins more until golden and firm to the touch.
6 Remove from the oven, brush all over with melted butter and dust with icing sugar. Leave to cool completely before slicing. Store, well wrapped, in an airtight container. PER SLICE 190 kcals, fat 4g, saturates 1g, carbs 34g, sugars 15g, fibre 1g, protein 4g, salt none