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Make your own treats for Christmas that not only make great gifts but taste delicious too! Stollen
Serves: 12
Prep time: 1 hr 35 mins
Cooking time: 25 mins
Total time: 2 hrs
Costs:Splashing out

 

Ingredients

 

    • 325g (11oz) strong white bread flour

 

    • 7g sachet easy-blend yeast

 

    • 45g (1½oz) golden caster sugar

 

    • 1 medium egg, lightly beaten

 

    • 45g (1½oz) butter, melted

 

    • 100ml (3½fl oz) warm milk

 

    • 250g (8oz) soft dried apricots, chopped

 

    • 4 tbsp orange liqueur

 

    • 100g (3½oz) pistachios

 

    • 60g (2oz) dried cranberries

 

    • 100g (3½oz) white chocolate, chopped

 

    • 2 tsp icing sugar, to dust

 

 

 

Method

 

 

    1. Put the flour, yeast and sugar into a bowl. Add the egg, melted butter and milk. Knead together on a lightly floured surface by hand for 10 mins or with a dough hook in an electric mixer for 5 mins, until smooth and elastic. Put into a greased bowl, cover with cling film and leave in a warm place for about 1 hour until doubled in size.

 

    1. Put apricots into a pan with the orange liqueur. Warm through for 2 mins, then put into a bowl to cool. Whizz the pistachios in a blender until finely ground. Add the cranberries, white chocolate, apricots and liqueur. Whizz again to combine.

 

    1. Turn out the mixture on to a sheet of baking parchment and shape into a log about 25cm (10in) long. Pop in the freezer for 5-10 mins, to firm up.

 

    1. Roll out the bread dough on a lightly floured surface to 28 x 18cm (11 x 7in). Place the apricot and pistachio log on top, slightly to the left of the centre.

 

    1. Brush the left-hand edge with water. Fold the right-hand side of dough over the apricot filling and press edge down firmly, to seal. Cover loosely with cling film and leave in a warm place to rise for 30 mins. Set the oven Gas Mark 5 or 190°C.

 

    1. Remove the cling film, and then bake the stöllen for 25 mins until risen and golden. Cool on a wire rack. Dust with icing sugar. Slice to serve.

 

 

Nutritional information per portion

 

 

Fat 11.0g

 

Saturates 4.5g

 

Calories 300(kcal)

 

Recipe by Felicity Barnum-Bobb