Bake With Jack Christmas Stollen Recipe | Classic Festive Bread
With plenty of dried fruit and the subtle nutty taste of marzipan, this recipe for Christmas Stollen is a must-have for the festive season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 100g warm milk, 25–30°C
- 1 medium (50g/1¾oz without the shell) egg
- 1 (20g/¾oz) egg yolk, the white reserved for the marzipan
- 15g (½oz) OR or 7g (¼oz) fresh yeast, crumbled OR fast-action dried yeast
- 250g (9oz) strong white bread flour, plus extra for dusting
- 1 tsp (4g) salt
- 40g (1½oz) golden caster (superfine) sugar
- 2 tsp (4g) mixed spice
- 50g (1¾oz) room-temperature unsalted butter, broken up into pieces, plus 50g/1¾oz for brushing the baked stollen
- 50g (1¾oz) sultanas (golden raisins)
- 50g (1¾oz) dried apricots
- 50g (1¾oz) dried cranberries
- 50g (1¾oz) candied orange peel, chopped
- 100g (3½oz) ground almonds (almond meal)
- 50g (1¾oz) golden caster (superfine) sugar
- 50g (1¾oz) icing (confectioners’) sugar, plus extra for dusting
- pinch of salt
- 1 egg white reserved from making the dough
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