This recipe combines the delicious, festive flavours of dried fruits, nuts and spice and makes two loaves. Happy baking!
Easy Christmas stollen
Fill your kitchen with the smell of Christmas with this easy Christmas stollen recipe from Crazy Jack Organic...
Brought to you by Crazy Jack Organic
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- 75 g Crazy Jack Raisins
- 75 g Crazy Jack Soft Apricots, chopped
- 2 tbsp brandy
- 225 ml full-fat milk
- 2 tbsp honey
- 75 g butter, diced
- 450 g strong white bread flour
- ½ tsp salt
- 7 g sachet dried yeast
- grated zest of 1 lemon
- 2 tsp mixed spice
- 2 medium free-range eggs
- 50 g Crazy Jack Whole Almonds, chopped
- 50 g Crazy Jack Cashews, chopped
- 300 g marzipan
- 2 tbsp Crazy Jack Flaked Almonds
- 1 tbsp icing sugar
Mix the raisins and apricots in the brandy. Microwave on high for 1 minute.
Heat the milk, honey and butter in a small pan until just melted.
Place the flour in the bowl of a kitchen machine with dough hook. Add ½ tsp salt to one side and yeast, lemon zest and mixed spice to the other. Mix. With the machine running, gradually add the milk mixture and 1 egg. Mix for 10 minutes. Transfer to a lightly greased bowl. Cover and leave in a warm place to prove for 1-1½ hours until doubled in size.
Mix the soaked fruit, juices and nuts into the dough until even, then divide into 2 balls. On a lightly floured surface, roll one ball out to a 30x20cm (12x8in) oval. Divide the marzipan into 4 and roll each into 25cm (10in) long cylinders. Place two cylinders, with a gap, down the centre of the dough. Fold over one side of the dough, then the other. Press down the edges. Transfer to a large parchment lined baking tray. Repeat.
Cover loosely with clingfilm. Leave in a warm place for 30-40 minutes until doubled in size. Preheat the oven to 190°C/Gas Mark 5.
Beat the remaining egg and brush over the stollen. Sprinkle with the flaked almonds. Bake for 25-30 minutes until golden and cooked through. Allow to cool slightly.
Transfer to a wire rack and dust with icing sugar.
Last updated 20 days ago