Stollen wreath


Cook: 25 mins
Prep 40 mins + 1 hr 15 mins -1 hr 45 mins rising
Cuts into 20-22 slices


85g raisin
50g dried cranberry, plus extra to decorate
100g carton mixed peel
4 tbsp dark rum
550g strong white bread flour
2 x 7g sachets easy-bake yeast
50g golden caster sugar
pinch nutmeg
zest 1 lemon
85g butter, cut into pieces
250ml milk
1 egg, beaten, plus extra beaten egg to glaze
50g pistachio, peeled and chopped, plus extra, sliced, to decorate
300g marzipan (bought or homemade)
100g fondant icing sugar
holly sprig, to decorate


Step 1

Mix the raisins, cranberries and mixed peel in a bowl, pour over
the rum, then leave to soak while you make the dough. Tip the
flour into a large bowl and stir in ½ tsp salt, the yeast, sugar,
nutmeg and lemon zest. Rub the butter in until the mix is like fine
crumbs. Warm the milk to hand-hot, then mix into the egg. Pour
the milk into the flour mix, then stir with a round-bladed knife to
make a soft dough, adding a drop more milk if needed to mop up
any dry crumbs in the bottom of the bowl. Gather the dough into
a ball, then knead for 3-4 mins on a lightly floured surface. Put
the dough into a lightly oiled bowl, cover with cling film and leave
until the dough has risen to double the size (about 45 mins-1 hr).

Step 2

Knead the dough 2 or 3 times, then roll out to a rectangle about
37cm x 17cm. Stir the chopped pistachios into the soaked fruits,
then spread one-third of the fruit mix down the centre of the
dough, leaving all the edges uncovered. Fold each side into the
centre to overlap slightly. Press the edges with the rolling pin to
seal, turn the dough, then repeat the rolling out and spreading of
the fruit twice more. Roll out to a final rectangle that is 55cm x
16cm. Roll the marzipan into a sausage shape, so it’s slightly
shorter than the length of the dough. Place it down the centre.
Roll the dough over the marzipan, then turn the dough over so the
join is underneath. Lift onto a buttered baking sheet, then curl the
dough round a buttered 12cm round cake tin (see tip, below),
brushing the ends with a little beaten egg and pinching them well
together to seal.

Step 3

Cover and leave to rise for 30-45 mins or until puffy and doubled
in size. Heat oven to 190C/fan 170C/ gas 5. When the dough
has doubled, brush with beaten egg and bake for about 25 mins
until golden. Cool on the baking sheet briefly, then transfer to a
wire rack.

Step 4

Make up the icing. Stir 2-3 tsp water into the fondant icing sugar
and, when the stollen has cooled, drizzle the icing over. Scatter
over the extra cranberries and pistachios and decorate with holly.


Easy Christmas pudding

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