Stollen Bites
These mini versions of the German Christmas classic are lightly spiced, and ideal for gifting
Hands-on time 30min, plus soaking and proving. Cooking time about 40min. Makes 25 squares
75g (3oz) mixed dried fruit 25g (1oz) mixed peel 25g (1oz) dried sour cherries, chopped 2½tbsp spiced rum 75ml (3fl oz) milk 75g (3oz) butter Zest of 1 orange 1tsp fast-action yeast 225g (8oz) strong white bread flour, plus extra for dusting 1tbsp caster sugar ½tsp each ground cinnamon and mixed spice 2 green cardamom pods, split open, seeds removed and crushed 1 medium egg, plus 1 yolk, lightly beaten Sunflower oil, for greasing 1tsp icing sugar, plus extra for dusting 200g (7oz) golden marzipan
1 Mix the dried fruit, peel and cherries with 1tbsp rum. Set aside for at least 2hr. 2 In a small pan, gently heat the milk, 50g (2oz) butter and orange zest until melted and beginning to steam. Remove from heat, set aside to cool slightly for 5min, test with a finger to check it’s lukewarm, then stir through the yeast. 3 Tip flour, sugar, spices (including cardamom) and a pinch of salt into a large bowl and briefly stir to mix. Pour the milk mixture, egg and yolk over the dry mix and stir until a slightly sticky dough has formed. Tip on to a lightly floured surface and knead for 10min, or until smooth and springs back when pressed.
4 Transfer dough to a lightly oiled bowl, cover with clingfilm and set aside in a warm place for 1-2hr, until almost doubled in size. 5 Heat the oven to 180°C (160°C fan) mark 4. Meanwhile, sift 1tsp icing sugar over a clean surface and roll the marzipan into a 20.5cm (8in) square. 6 Tip dough on to a lightly floured surface, spoon over the drained, soaked fruits and knead until well combined and fruits are distributed evenly through the dough. Divide in half. Roll each out to a rough 20.5cm (8in) square and put one into a 20.5cm (8in) square tin lined with greaseproof paper. Top with marzipan and then the second piece of dough. Set aside in a warm place to prove for 20-30min, until almost doubled in size. 7 Bake for 25min until golden and risen, cool in tin on a wire rack for 15min, then remove from tin to cool completely. Trim edges and cut into 25 squares. 8 Gently melt remaining rum and butter, brush a little on each square, then toss in icing sugar to serve. PER SERVING 91cals, 2g protein, 2g fat (0g saturates), 16g carbs (9g total sugars), 1g fibre GET AHEAD These are best enjoyed on the day they’re made, but will keep for up to 3 days in an airtight container.