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Annabel Karmel
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Mini Stollen

A great alternative to Xmas pud, stollen is a German cake made from dried fruit & marzipan.

Nut-free
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Prep Time: 30 minutes (plus 1 ½ hours resting)
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Cook Time: 20 minutes
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Makes: 4
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Great for:  Grown Up Entertaining
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Ingredients
350 g strong white plain flour
1x7 g packet of dried yeast
50 g caster sugar
1/2 tsp vanilla extract
50 g melted butter
1/2 tsp mixed spice
1/2 tsp ground ginger
1 egg, beaten
200 ml milk
125 g sultanas
Method
  1. Pre-heat the oven to 180C Fan / 200C / Gas 6.
  2. Mix the flour, yeast, sugar, vanilla, butter, spices, egg and milk together in a bowl. Tip onto a floured work surface and knead for 5 minutes until smooth. Alternatively knead in a mixer using a dough hook for 5 minutes.
  3. Put into an oiled bowl, cover with clingfilm and leave to rise for 1 ½ hours.
  4. Tip back onto the work surface and knock back. Add the sultanas and cranberries and knead into the dough. Divide onto four. Roll each quarter into rectangles about 20cm x 12 cm.
  5. Divide the marzipan into four.
  6. Roll out into a long sausage shape about 20 cm long. Put on one half of the dough. Roll up and seal the edge. Blend to make a crescent shape.
  7. Place on a baking tray lined with non-stick paper. Glaze with egg. Bake for about 20 minutes until golden and well risen and brown underneath.
  8. Leave to cool, then mix the icing sugar with a little water to make a paste. Dredge the stollens with icing sugar.

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