Christmas Stollen

By Allison Hay - December 12, 2021
Christmas stollen
Image courtesy of Crazy Jack Organic.

Ingredients:

  • 75g (2½ oz) Crazy Jack Raisins
  • 75g (2½ oz) Crazy Jack Soft Apricots, chopped
  • 2tbsp brandy
  • 225ml (8 oz) full fat milk
  • 2tbsp honey
  • 75g (2½ oz) butter, diced, plus extra for greasing
  • 450g (1 lb) strong white bread flour
  • ½tsp salt
  • 1 x 7g sachet dried yeast
  • 1 lemon, zest only
  • 2tsp mixed spice
  • 2 medium eggs
  • 50g (1¾ oz) Crazy Jack Whole Almonds, chopped
  • 50g (1¾ oz) Crazy Jack Cashews, chopped
  • A little plain flour for dusting
  • 300g (10½ oz) marzipan
  • 2tbsp Crazy Jack Flaked Almonds
  • 1tbsp icing sugar
Recipe courtesy of Crazy Jack Organic

Full of the flavours of Christmas, stollen makes a delicious seasonal treat. This recipe makes two loaves – plenty for sharing.

How to make Christmas Stollen:

  1. In a microwavable bowl, mix the raisins and apricots in the brandy. Microwave on high for 1min.
  2. Add the milk, honey and butter to a small saucepan, then heat until just melted.
  3. Lightly grease a large mixing bowl. Next, line a large baking tray with parchment.
  4. Place the flour in the bowl of a kitchen machine with dough hook. Add ½tsp salt to one side and yeast, lemon zest and mixed spice to the other, then mix. With the machine running, gradually add the milk mixture and 1 egg. Mix for 10min. Transfer to the prepared bowl. Cover and leave in a warm place to prove for 1 to 1½hr until doubled in size.
  5. 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 30 x 20 cm (12 x 8 in) oval. Divide the marzipan into 4 and roll each into 25 cm (10 in) long cylinders. Place 2 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 for the other loaf.
  6. Cover loosely with clingfilm. Leave in a warm place for 30-40min until doubled in size.
  7. Pre-heat oven to 190°C, Gas Mark 5.
  8. Beat the remaining egg and brush over the stollen. Sprinkle with the flaked almonds. Bake in the oven for 25-30min until golden and cooked through. Allow to cool slightly.
  9. Transfer to a wire rack before dusting with icing sugar. Enjoy!

We have plenty more Christmas recipes for you right here on our Cookery pages.

Blackberry And Blueberry Christmas Cake makes a refreshing change. And don’t miss our “deer” little Rudolph Chocolate Cakes!

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