Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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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
Go back
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 | |
| 10g dried yeast | |
| 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
- In a large bowl, combine the Mix, yeast and salt.
- Add the sugar, mixed fruit and mixed spice.
- 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.
- Roll the marzipan into a sausage shape and lay it down the middle of the dough.
- 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.
- 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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