Ingredients
- 450g strong plain flour, plus extra for flouring the worktop
- Half tsp salt
- 1-7g packet dried yeast
- 90g caster sugar
- 250ml full fat milk
- 120g softened butter
- 100g currants
- 200g sultanas
- 60g mixed peel
- 1 tsp mixed spice
- 60g glace cherries, chopped
- Grated rind of 1 lemon
- 225g natural marzipan
Recipe source: Everhot Christmas Stollen
Method
- Place the flour and salt into a mixing bowl, add the yeast and sugar and stir using a large spoon until well mixed.
- Add the softened butter and milk. Using your hands, bring the mixture together to form a soft dough before transferring to a generously floured work surface and knead for five minutes until smooth and pliable.
- Mix the dried fruits, cherries, mixed spice and lemon rind together. And then knead all of the fruit into the dough until completely incorporated. Place the dough into a large bowl, cover with cling film and leave it in a warm spot to prove for a couple of hours until doubled in size. Next to your Everhot is the perfect place!
- Remove the dough from the bowl. Using a rolling pin, roll out on a lightly floured work surface into a rectangle measuring approximately 30cm by 15cm.
- Roll and shape the marzipan into one 30cm length. Place this across the dough in the middle of the rectangle, and then roll up from one end to enclose the marzipan in the centre of the dough.
- Place onto a baking tray lined with baking parchment, cover with clingfilm, and leave to rise again for about one hour until doubled in size.
- Bake on the middle shelf of the top oven set at 200c for approximately 30-35 mins until golden in colour.
Tips
Dust with icing sugar and cool.
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