Stollen is a yeasted dough, it can be made in advance, frozen and then iced when you are ready to eat it.


Ingredients for one large or 24-36 mini bites

100g raisins

100g sultanas

100g currants

100g mixed peel

100g ground almonds

3 tablespoons rum

450g strong white flour

50g caster sugar

2 x sachets fast action yeast

175ml warm milk

2 eggs, beaten

25g melted butter

pinch of salt

grated zest of 1 orange

grated zest of 1 lemon

225g marzipan

icing sugar and egg to glaze

1.         Place the dried fruit, ground almonds and rum in a basin, stir and set to one side

2.         Place the flour, sugar, yeast, milk, eggs and butter into a large bowl along with the orange and lemon zest and a pinch of salt and stir to make a smooth dough.

3.         Turn out onto a clean, floured work surface and knead until the dough is smooth and elastic, around 10 minutes.  Cover with a damp cloth or oiled clingfilm and leave in a warm place until doubled in size, approx 1-2 hours.

4.         Knock the dough back and add in the soaked fruit, knead this in evenly, roll into an oblong.  Roll the marzipan into a sausage shape and lay along the middle of the oblong, roll the dough over the marzipan leaving the seam underneath.  Transfer to a greased baking tray.

5.         For mini bites Split the dough into 24-36 pieces to fit the size of your mini muffin tin (silicone is fabulous for this).  Roll each piece into a ball, split the marzipan into the same amount of pieces and roll these into balls.  Squeeze the marzipan balls into the centre of the stollen balls and pop into the mini muffin trays.

Recipe provided by Beverley Glock,