Warburtons #LunchboxEnvy Leaderboard
Gousto Leaderboard
Beaba Leaderboard
Cover Star Competition Leaderboard
Baby Show Leaderboard
AK Club

Please log in to view this recipe

Don't have an account?

Join for these great benefits

  • Exclusive Recipes and Content
  • Insider News
  • Competitions
  • Vouchers and Offers

Join Now >

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.
AK Club
Forgot Password?

Don't have an account?

Join for these great benefits

Join Now >