Stollen bites
Spiced mini versions of the German Christmas classic, these are ideal for gifting.
PREPARATION 30MIN, PLUS MACERATING AND PROVING COOKING ABOUT 40MIN MAKES 25
★ 75g mixed dried fruit
★ 25g mixed peel
★ 25g dried sour cherries, chopped
★ 2½tbsp spiced rum
★ 75ml milk
★ 75g butter
★ Zest of 1 orange
★ 1tsp fast-action yeast
★ 225g 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 golden marzipan
1 Mix the dried fruit, peel and cherries with 1tbsp rum. Set aside for at least 2 hours.
2 In a small pan, gently heat the milk, 50g butter and orange zest until the butter has melted and beginning to steam. Remove from the heat, set aside to cool slightly until lukewarm, then stir through the yeast.
3 Tip the flour, caster sugar, spices and a pinch of salt into a large bowl and briefly stir to mix. Pour in the milk mixture, egg and yolk, and stir with a wooden spoon to form a soft but not too sticky dough. Tip onto a lightly floured surface and knead for 10min until the dough is smooth and springs back when lightly pressed.
4 Transfer the dough to a lightly oiled bowl, cover with clingfilm and set aside in a warm place for 1-2 hours until the dough has almost doubled in size.
5 Heat the oven to 180°C (160°C fan) gas mark 4. Meanwhile, sift 1tsp icing sugar onto a clean surface and roll the marzipan into a 20cm square.
6 Tip the dough onto a lightly floured surface, spoon over the drained fruits and knead until distributed evenly through. Divide in two. Roll each piece out to a rough 20cm square and put one into a 20cm 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 doubled in size.
7 Bake for 25min until golden. Cool in the tin on a wire rack for 15min; remove to a wire rack to cool completely.
8 Trim the edges to neaten and cut into 25 squares. Melt the remaining butter with the rest of the rum, then brush a little on each square. Toss in icing sugar.