A great alternative to Xmas pud, stollen is a German cake made from dried fruit & marzipan.
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- 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
- Pre-heat the oven to 180C Fan / 200C / Gas 6.
- 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.
- Put into an oiled bowl, cover with clingfilm and leave to rise for 1 ½ hours.
- 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.
- Divide the marzipan into four.
- 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.
- 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.
- Leave to cool, then mix the icing sugar with a little water to make a paste. Dredge the stollens with icing sugar.