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

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