Spiced stollen plait

Prep: 50 mins Cook: 30 mins plus proving and rising

A challenge

Cuts into 15 slices
This pretty twist on a classic German Christmas bake is lightly spiced, filled with mixed dried fruit and marzipan, then dusted with icing sugar

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal330
  • fat11g
  • saturates4g
  • carbs47g
  • sugars26g
  • fibre2g
  • protein7g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 140g mixed dried fruit (we used raisins, sultanas and dried cherries)
  • 4 tbsp brandy, dark rum or orange juice
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 225ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 tbsp clear honey
  • 85g butter, cut into cubes
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 450g strong plain flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • ½ nutmeg, finely grated
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1 large egg, beaten, plus 1 to glaze
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • oil, for greasing
  • 300g marzipan
    Marzipan cake

    Marzipan

    mah-zuh-pan

    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • handful flaked almonds
  • icing sugar, for dusting

Method

  1. Put the dried fruit in a bowl with the brandy, rum or orange juice, cover with cling film and microwave on High for 1 min. Set aside to cool while you make the dough.

  2. Pour the milk and honey into a pan and heat until they just come to the boil, then remove from the heat, add the butter and set aside to cool a little, swirling now and then to melt the butter. Meanwhile, mix the flour, yeast, spices and ½ tsp salt in a large bowl.

  3. When the milk has cooled to body temperature, pour into the flour bowl. Add the egg and zest, and mix together with a spoon, then with your hands, until the mixture comes together as a dough. If it’s a little sticky, add a little extra flour.

  4. Tip out onto your lightly floured work surface and knead for 10 mins or until smooth and elastic. Transfer to a clean, lightly greased bowl, cover with greased cling film and leave to prove for 2 hrs or until doubled in size. You can put the dough in the fridge for up to 2 days at this point; just bring back to room temperature before continuing.

  5. When the dough has doubled in size, tip out onto the work surface and knock out the air bubbles. Knead in the soaked fruit.

  6. Roll the dough into a square, roughly 40 x 40cm, then cut into 3 long strips. Break the marzipan into 3 balls, then roll each to the same length as the strips of dough. Put 1 marzipan sausage on top of each strip of dough, then pinch the sides of the dough together to encase the marzipan – so you have 3 long sausages of marzipan-filled dough. Flip the dough over so the seams are underneath, then pinch the 3 ends together. Tightly plait the dough, pinching together to seal when you finish. Place the plait on a baking tray lined with baking parchment, tucking the ends under for a neat finish. Cover loosely with a sheet of oiled cling film, leave to prove for 30 mins-1 hr or until doubled in size.

  7. Heat oven to 190C/170C fan/gas 5. Uncover the plait, brush with the beaten egg and sprinkle over the almonds. Bake on the middle shelf of the oven for 30 mins until golden brown and cooked through. Transfer to a wire rack to cool and dust with icing sugar before serving. Will keep for up to 5 days in a sealed container.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

Denise0086's picture
5

Suberb, looked just like the picture and much appreciated by my husband. Seemed even more flavoursome the day after. I am always hesitant about enriched doughs, but feel very rewarded when it all works.The plait was much easier to do than it sounded.

Minx1066's picture
5

Delicious. Very boozy and bags of flavour. A lot of work but straightforward and worth it.

Minx1066's picture
5

This is a lot of work but absolutely delicious and lovely and boozy! A hit!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…