Made with marzipan, sugar glaze, berries and a plethora of spices, this will be a beautiful addition to Christmas.
Sift icing sugar
Combine all ingredients and mix into a firm ball. Add extra icing sugar if required to thicken consistence. Wrap in cling wrap and refrigerate until required.
Place flour, salt, spices, bread improver, lemon zest and yeast in a large bowl.
Form a well in the centre. Combine eggs and milk and pour into well. Mix until combined.
Turn onto a floured surface and knead for approx 10 minutes until smooth and elastic. Mix together nuts and dried fruits/peel and knead into dough until thoroughly combined. Place dough in a bowl covered with cling wrap and prove for approx 40 minutes until doubled in size. When proved divide dough in half and knock back.
Roll each piece out into a long rectangle.
Divide marzipan into two halves. Roll each one out into a log. Place on edge of each piece of dough. Roll dough up enclosing marzipan. Place one dough roll crosswise on top of the other and form a plait tucking finished end under. Place on a large lined baking tray and prove for 40 minutes.
Holly Leaves and Berries:
Colour 200g fondant green, the other 40g red, kneading colours through the icing until desired colour is achieved. Dust surface with corn flour and roll out green fondant. Cut out shapes using holly cutter. Roll small amounts of red fondant into berry shapes.
Using a small paintbrush brush glue flower on leaves. Attach berries to leaves. Allow to set. When dry brush with flower glaze and put aside until ready to use.
Combine milk and sugar in a saucepan and simmer for 3 minutes.
Sift icing sugar. Add enough water to form a drizzling consistency.
Roughly chop pistachio nuts.
Pre heat oven to 180C.
Bake stollen for 1 hour – 1 hour 20 minutes until hollow when tapped on base. Remove from oven and place on a wire cooling rack. Brush with sugar glaze. Allow to cool slightly. Drizzle fondant over top using a fork. Sprinkle with chopped pistachios and mixed peel. Arrange holly leaves on top and sprinkle with edible glitter. Place on a serving plate decorated with fresh cranberries dusted with icing sugar.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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