This beautiful Christmas dessert is made with brandy, marmalade, nuts and spices.
Make fruit mince meat by combining all the fruit, the marmalade, brandy and spices in a large saucepan, leave to simmer while you make the dough.
Mix the bread flour, salt, sugar, spices and soft butter and ¾ of the milk in a large bowl, add a bit more milk until smooth. Add in ¼ of the mince meat mixture and mix into the dough. Place into a large bowl and leave to prove for 1-1.5 hours.
Make the fondant by boiling the fondant ingredients until it reaches 116’C. Then pour into a mixing bowl and leave to cool for 10 minutes. Then mix in a mixer with a paddle attachment for 15-20 minutes or until white, smooth and thick. Set aside.
Make marzipan by mixing the nuts in a food processor until grounded, then add the icing sugar and pulse together, lastly add the egg whites and pulse until smooth.
Make the gum paste by mixing the egg white and icing sugar by hand with a spatula, then add the tylose and knead until smooth. Colour some green and make the holly leaves, and then some red for the berries.
Once the stollen has proved, turn out and roll into a large long rectangle, cut in half length ways and then spread over the fruit mince meat and then a roll of the marzipan onto both. Roll both into a tight sausage and twist loosely together, then wrap around the small cake tin on a large flat baking tray. Allow to prove for 1 hour + until ready. Brush an egg wash on top and bake in the oven for 35-45 minutes. At 190’C, covering with foil if the top gets too dark.
Boil the glaze ingredients for 10 minutes, then strain and boil again and brush hot over the stollen as soon as it comes out of the oven.
Melt the fondant in a bowl over simmering water with a splash of amaretto until smooth and melted, pipe over stollen, top off with the gum paste holly decoration.
Roll out some gum paste dyed red and make a bow.
This recipe has not been edited or tested by the Bake Off Food Department.
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