Tear and share stollen swirls
Packed with dried fruit and drizzled with delicious marzipan, these soft stollen rolls are the perfect treat to enjoy with friends and family. Recipe and image courtesy of the Easy Peasy Baking campaign, by UK Flour Millers, fabflour.co.uk/recipes
Prep: 40 mins
Cook: 25 mins
Total: 1 hr 5 mins
Serves: 12
Ingredients
- 200g White marzipan
- 85g Unsalted butter
- 165g Milk (plus extra for glaze)
- 2 Eggs
- 7g Packet driedyeast
- 500g Strong breadflour (plusextra to dust)
- 1 tbsp Mixed spice (plus extra for glaze)
- 1 tsp Salt
- 200g Dried mixed fruit, soaked in 250ml boilingwater
- 50g Glacé cherries (chopped)
- 150g Icing sugar
Method
Step 1
Place the marzipan in the freezer while you prepare the dough. Gently heat the butter and milk until the butter has melted. Set aside to cool until tepid, then mix in the eggs and yeast.
Step 2
In a large mixing bowl, combine the flour, 1 tbsp mixed spice and salt. Pour in the liquid mixture and bring together to form a dough. Tip out onto a lightly floured surface and knead for 5 minutes to form a smooth dough then return to the bowl, cover with cling film, and leave in a warm place for 30 minutes or until doubled in size.
Step 3
Knock back the dough and roll out into a large rectangle (5mm/¼ in thick) on a lightly floured surface. Drain excess water off the soaked mixed fruit, then scatter evenly, followed by the chopped cherries.
Step 4
Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Take the marzipan out of the freezer and grate over the top of the fruit. Roll up the dough to form a long sausage, divide into 12 and arrange in a 20x30cm (8x12in) baking tin.
Step 5
Bake for 20-25 minutes until risen and golden on top. Allow to cool.
Step 6
Make the glaze by combing the icing sugar with 2 tbsp milk and ¼ tsp mixed spice, drizzle over the rolls and serve.
