Spiced Chocolate Stollen

Although not traditional, chocolate lovers will rejoice its addition to this seasonal spiced German bread. This makes one triumphant, large stollen.

Hands-on time 35min, plus (overnight) soaking, rising and cooling. Cooking time about 40min. Makes 1 large stollen, cuts into 16 slices

FOR THE STOLLEN

125g mixed dried fruit

50g mixed peel, finely chopped 75g glacé cherries, quartered Finely grated zest and juice

1 small orange

30ml rum

200ml milk

60g caster sugar

125g unsalted butter, plus extra to grease

1 medium egg

400g strong white flour, plus extra to dust

25g cocoa powder

1½tsp mixed spice

½tsp freshly grated nutmeg 7g sachet fast-action dried yeast 50g flaked almonds

FOR THE MARZIPAN

150g ground almonds

40g caster sugar

50g icing sugar, sifted

1 medium egg and 1 medium yolk

FOR THE GLAZE

20g unsalted butter, melted Icing sugar, to dust

1 For the stollen, in a non-metallic bowl, mix the dried fruit, mixed peel, cherries, orange zest and juice and the rum. Cover and set aside to soak for at least 2hr, ideally overnight.

2 For the marzipan, mix all the ingredients in a medium bowl, cover and set aside (up to 4hr).

3 For the stollen, in a small pan heat the milk, sugar and butter over low heat, stirring until the sugar dissolves and the butter melts. Set aside until just warm. Whisk in the egg.

4 In the bowl of a freestanding mixer, or a large bowl, mix the flour, cocoa powder, spices, yeast and ½tsp fine salt. Add the warm milk mixture, then mix and knead for 5-10min, until springy and elastic (the dough will be a little sticky at first but will come together with kneading). Cover and leave to rise in a warm place for 1hr, until visibly risen.

5 Line a large baking sheet with baking

parchment. Punch the dough down in the bowl and tip on to a lightly floured work surface. Add the soaked fruit (strain out any liquid in the bowl) and flaked almonds. Knead briefly to combine.

6 Press or roll out to a large oval about 25.5 x 35cm. Roll the marzipan into a sausage and lay centrally down the length of the oval. Fold the left side of the dough over to cover the marzipan, then fold in the right side to just cover the left (the edge should be just past the centre). Pinch and tuck under the top and bottom of the stollen to seal in the marzipan.

7 Transfer to the lined sheet. Using the side of your hand, press down the length of the top seal to create the classic stollen shape. Cover with greased clingfilm (butter-side down); leave to rise again in a warm place for 45min, until puffed.

8 Preheat oven to 180°C (160°C fan) mark 4. Remove clingfilm and bake the stollen for 25-35min, until risen and

lightly golden. Brush immediately with the melted glaze butter to glaze, then dust generously with icing sugar to coat. Leave to cool completely before serving.

PER SLICE 360cals, 8g protein, 17g fat (7g saturates), 42g carbs (18g total sugars), 2g fibre

TO STORE Best eaten on the day, but will keep well-wrapped in foil for up to 3 days. Alternatively, wrap well and freeze for up to 1 month. To serve, allow to defrost at room temperature.