Stollen spirals

Stollen spirals

  • Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 1hr 30 mins-2hrs rising
  • More effort
  • Makes 11-12 buns

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

  • Freezable (Freeze before decorating)
Nutrition: per serving
HighlightNutrientUnit
kcal467
fat13g
saturates5g
carbs80g
sugars41g
fibre3g
protein9g
low insalt0.4g
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Ingredients

To decorate

Method

  • STEP 1

    Stir together the zest and juice, Cointreau, cranberries and mixed fruit in a small bowl and leave to soak.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2010

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    Rating: 5 out of 5.9 ratings

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