Cranberry Stollen

Stollens should not just be made and enjoyed at Christmas time, especially when I found marzipan and dried cranberries in the cupboard that needed liberating. Any dried fruit and nuts can be used I just happened to have dried cranberries and added grated Orange zest for added flavour.

You Will Need:

  • 300g White Bread Flour
  • 1tsp Salt
  • 1tsp Yeast
  • 1tsp Mixed Spice
  • 2tbsp Sugar
  • 1 Egg
  • 50g Butter (very soft)
  • 100 – 150ml Warm Milk

Filling:

  • 150g Dried Cranberries
  • Grated Zest of 1 Orange
  • 250g Marzipan rolled into two 30cm long ‘sausages’

Decoration:

  • 1 Egg Beaten
  • Sprinkle of Flaked Almonds

Finishing:

  • Generous Dusting of Icing Sugar

Method:

  • Put all the dry ingredients together in a large roomy bowl. (I used my stand mixer and a dough hook).
  • Add and mix in the egg and soft butter.
  • Gradually add the warm milk, you may not need to use all the milk. You want to add enough milk to make a soft dough that is not sticky.
  • Once you have formed a nice dough kneed for at least 10mins. Again I used my electric stand mixer, however if you have energy you need to use up then you can kneed by hand on a lightly flour dusted surface.
  • Cover and prove for about 2-3 hours or until doubled in size. I do find it takes longer to double in size on a dull cloudy cold day and will double quicker on a sunny window sill or near a radiator (but not on it).
  • Turn out on to a lightly floured surface and roll out to a 35cm x 25cm rectangle.
  • Scatter the dried cranberries and Orange zest over the dough and fold into thirds and then thirds again. So you end up with a small square and the fruit is folded into the dough.
  • Roll out again to measure 35cm x 25cm rectangle .
  • Place the marzipan at either side of the long edges and roll both towards the middle finishing with one side slightly higher/thicker than the other – so slightly off center join to finish.
  • Lay on your prepared tray and allow to prove again for at least an hour (This will take longer in the colder months) until almost doubled in size.
  • Towards the end of the proving time preheat the oven to 180degrees C
  • Brush with the beaten egg and sprinkle the flaked almonds over.
  • Bake for 25-30mins until golden.
  • Remove to a cooling rack until completely cooled.
  • Transfer to your serving plate/board dredge generously with icing sugar and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s