Festive Stollen Bundt

I usually make a Stollen at Christmas which is tasty on its own, can be buttered and also toasted. Totally tasty but not much of a looker !  I have a beautiful bundt tin and thought about combining the two and as a result my stollen can show off along with all the other Christmas Fayre.

Preparation

In the bowl of your table top mixer place the warm milk, very soft butter, egg, sugar, yeast and vanilla. I use a fork to give everything a good mix then add the flour and finally the salt.   With the dough hook attached mix until the dough comes together and is stretchy and smooth (about 5 minutes).  The dough needs to be soft so add a little more milk or water if necessary.

Transfer the dough to a greased bowl, cover with clingfilm and leave to rise until at least doubled in size.

In the meantime place the fruits, spice and lemon zest in a small bowl and stir to combine. Set aside. Take the marzipan and roll into a long sausage making sure it is long enough to go around the bundt pan (about 50cm)

Take the dough from the bowl and roll out onto a work top to a large rectangle – 50cm x 30cm approx. Sprinkle over the fruit then roll up to a large long sausage.  Flatten the sausage with a rolling pin and roll it to the same length as the marzipan.  Place the sausage of marzipan in the centre of the flattened roll of dough then enclose.

Transfer the marzipan filled sausage into the bundt tin with the join uppermost. Cover with a cloth and leave to prove until it reaches the top of the tin – this may take 2-3 hours.

Preheat the oven to 190 degrees c (fan). Bake for 30 minutes, turning the oven down to 175 degrees after 15-20 minutes if the bread is over browning.

Turn out of the tin and allow to cool before applying the icing.

Simply sieve the icing sugar into a bowl then add sufficient lemon juice to make a thick icing. Either spoon or pipe over the cooled stollen.

TIP You can even make this dough the night before and leave in the fridge and continue the next morning with the filling and shaping. Simply work up to *

TIP If you want to make a free standing hand shaped loaf make a shorter sausage of marzipan – about 30cm and incorporate into your dough in the same way, i.e. enclosing it in the centre before the final prove.


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