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Stollen

This traditional German recipe makes a perfect festive treat - a delicious yeasted cake filled with dried fruit and a swirl of marzipan, and drizzled with icing.

  • Cook: 25 mins
    Prep: 50 mins
  • 8 portions
  • Easy
  • Suitable for home freezing
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Stollen

This traditional German recipe makes a perfect festive treat - a delicious yeasted cake filled with dried fruit and a swirl of marzipan, and drizzled with icing.

  • Cook: 25 mins
    Prep: 50 mins
  • 8 portions
  • Easy
  • Suitable for home freezing

Ingredients

1 packet Juvela Gluten Free White Mix
1 sachet dried yeast (supplied with Mix)
1tsp salt
25g butter, melted
250-300ml warm milk
25g caster sugar
150g mixed dried fruit
1tsp mixed spice
Filling: 150g marzipan
Icing:
100g icing sugar
1tbsp lemon juice

Method

  1. In a large bowl, combine the Mix, yeast and salt.
  2. Add the sugar, mixed fruit and mixed spice.
  3. Stir in the melted butter and warm milk to form a soft but not sticky dough. Turn the dough out onto a surface lightly dusted with Mix and knead until smooth and the fruits are evenly distributed. Lightly roll the dough into a rectangle.
  4. Roll the marzipan into a sausage shape and lay it down the middle of the dough.
  5. Roll the dough around it and squeeze the ends to neaten the shape. Place on a lightly oiled baking tray and leave to prove in a warm place for approx 30 minutes, then bake in a preheated oven (200°C/180°C/400°F/Gas Mark 6) for about 20-25 minutes until golden brown. Allow to cool slightly.
  6. For the icing, by sift the icing sugar into a bowl and mix with just enough lemon juice to form a stiff icing. Drizzle over the top of the stollen while it is still warm.

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