Stollen spirals

Stollen spirals

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(5 ratings)

By

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Cooking time

Prep: 45 mins Cook: 30 mins Plus 1hr 30 mins-2hrs rising

Skill level

Moderately easy

Servings

Makes 11-12 buns

Bake a batch of these sweet German buns over Christmas and enjoy at breakfast or teatime... or both

Nutrition and extra info

Additional info

  • Freeze before decorating
Nutrition info

Nutrition per serving

kcalories
467
protein
9g
carbs
80g
fat
13g
saturates
5g
fibre
3g
sugar
41g
salt
0.4g

Ingredients

  • zest 1 orange, plus juice ½
  • 4 tbsp Cointreau
  • 85g dried cranberries
  • 85g mixed dried fruits
  • 550g strong white bread flour, plus extra for kneading
  • 2 x 7g sachets easy-bake dried yeast
  • 85g golden caster sugar
  • good grating of nutmeg
  • 85g butter, plus extra for the tin
  • 1 large egg
  • 250ml warm milk
  • sunflower oil, for the bowl
  • 25g pistachios, chopped
  • 300g golden marzipan

To decorate

  • melted butter and icing sugar, or icing sugar mixed with a little water, plus chopped pistachios, if you like

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Method

  1. Stir together the zest and juice, Cointreau, cranberries and mixed fruit in a small bowl and leave to soak.
  2. Meanwhile, mix the flour, yeast, caster sugar and nutmeg in a large bowl. Add ½ tsp salt and rub in the butter. Beat the egg with the warm milk, then pour onto the flour mix. Stir with a round-bladed knife, then use your hands to bring the mixture together as a soft dough.
  3. Tip onto a work surface and knead for a couple of mins, adding a little flour only if you need to stop it sticking. Oil the bowl, return the dough and cover with cling film. Leave to rise for 45 mins-1 hr in a warm place until doubled in size.
  4. Line and butter a large roasting tin with baking parchment. Roll the risen dough out firmly to a long strip about 70 x 18cm. Add the pistachios to the soaked fruit, then scatter the mix along the dough. Roll the marzipan into a sausage the same length as the longest side of the dough, then place it down the centre of the dough and roll up together firmly, a bit like making a sausage roll. Trim the ends, then cut the rest into even lengths and arrange, cut side up, in the tin. Cover with cling film and leave to rise for 45 mins-1 hr until really well risen.
  5. Heat oven to 190C/170C fan/gas 5. Bake for 15-20 mins until golden. Will freeze for up to 6 weeks. Brush with melted butter and dredge with icing sugar, or mix a little water into the icing sugar, drizzle over the buns and scatter over the nuts. Eat within 2 days.

Recipe from Good Food magazine, December 2010

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Comments

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aelynn's picture
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Very good dough and looks very professional! Separated dough/filling in two and baked it in two batches so it wouldn't have time to get stale (not that it lasted long enough to!). The big log of marzipan in the middle wasn't very nice, so I tried cubing it and scattering it around with the fruit for the second batch. Much better!

cjflossy's picture
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Ooops forgot to rate!

cjflossy's picture
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I agree with the previous comments of adding more fruit and the issue with the big wodge of marzipan in the middle...i will make these again and add more fruit and roll out the marzipan to lay it flat and then roll. I soaked the fruit in brandy!
Found the mixture to be wet and was worried about the mixture cooking-but neednt to have worried! my friend said it was one of the tastiest stollen she ever had!

jane3mcnabb's picture
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Scrummy! Next time I'm going to use half the amount of marzipan though.

emmadavies's picture

These look delicious. I am hoping to do them or something else stollen-esque for Christmas hampers. Can anyone tell me how long it stays fresh for once baked? Thank you.

mammasmith's picture
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These are delicious, well worth making. I made exactly as recipe, but nexty time will roll the marzipan into a strip rather than a sausage shape, but that just personal preference. The dough is beautiful. Has also frozen very well.

nickim's picture
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My husband made these this afternoon, and they are definitely the best cakes he has ever made. He exchanged the Cointreau for 2 tbsp of Pimms and rolled out the marzipan instead of making it into a sausage. He omitted the nuts and cranberries, but scattered the soaked mixed fruit, so that each spiral had a little bit of everything.

sapphire11's picture

How much fresh yeast did you use, Im not very good at conversions.

andreiahain's picture

Just made them!! They are gorgeous, easy and good dogh.. Next time I would miss the marzipan. I had some left over and made with chocolate for my two little monster.. they loved it.

carolinebxls's picture

Just made these - the house still smells of them. They are delicious!

I did a little fiddling with the recipe - I used slightly more dried fruit and used fresh yeast instead of dried. I also added some all spice to the dough with the nutmeg. They were really easy to make, and are as light as a feather.

One thing - next time I make these, I will roll the marzipan out to a bit smaller than the size of the pastry (so 10 x 60 cm). Maybe I didn't read the instructions right, but I was left with a strip of marzipan on one side of the buns. Also, I used half the quantity of marzipan.

Final advices - make double - I got 18 buns out of this but they will go quickly ;-). And when rolling the mixture, roll tightly or else all the filling falls out, and tight rolling makes them easier to manipulate.

keziaelisabeth's picture

This looks so yummy, I'm defiantly gonna try this soon. Could I leave out/replace the Cointreau and use walnuts instead of pistachios?

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