Stollen is a richly spiced and fruity cake which is perfectly paired with a warm mulled cider. Whittlebury Park’s Head Pastry Chef, Ben Clark shares an easy method for this delicious and traditional seasonal treat.
500g plain flour
75g fresh yeast 37.5g dried yeast
250g lukewarm milk
250g caster sugar50g mixed peel
100g flaked almonds
65g rum/ brandy
Small pinch of salt
¼ tsp ground cardamom
¼ tsp cinnamon
¼ tsp mixed spice
1 lemon skin grated100g marzipan
Gently warm the milk and mix in the yeast. Mix flour and sugar together.In a mixing machine bowl, combine the ingredients to make a dough until it resembles bread.
Leave the dough to prove until it has doubled in size and springs back halfway. Meanwhile, in a bowl, add all dried ingredients and fruit.Add the dough to the bowl and incorporate. Then, addthe butter at the end, mixing it in well. Leave to prove again.Split the dough into two pieces and roll out thinly. Roll marzipan into logs the same size as the dough. Roll up the dough around the marzipan and centralise in the dough.
Once rolled place onto a baking tray with greaseproof paper and leave to prove.After proving, bake at 170C / 325F / Gas 3 for 18-20 minutes
2 pints draught cider
½ orange zest
½ lime zest
1 star anise
1 cinnamon stick
Add all ingredients to a pan and gently warm up. Serve in a large jug and decant into decorative glasses.