Ingredients
- 350 g of strong plain flour
- 50 g of caster sugar
- 1 pinch of salt
- 1 pinch of nutmeg
- 0.5 tsp of cinnamon
- 0.5 tsp of allspice
- 1 lemon, grated zest and juice
- 150 ml of milk
- 60 g of butter
- 30 g of butter, for spreading
- 1 egg
- 7 g of fast action yeast
- 75 g of marzipan, cut into 1cm cubes
- 250 g of berryworld fresh blueberries
- 2 tablespoons of icing sugar
Method
Step 1
To make the dough tip the flour into a bowl with the salt and caster sugar and spices and mix well. Place the milk in a saucepan and heat gently until warm and then whisk in the butter, egg and yeast.Step 2
Add the milk mixture to the flour mixing in well to form a soft dough. Tip out onto a lightly floured surface and knead for 8 – 10 minutes until soft and stretchy. Place in a bowl and cover with cling film and leave to prove for 2 hours until double in size.Step 3
Tip the dough out onto a lightly floured work surface and roll out until you have a rectangle measuring about 30 x 40 cm. Spread the surface thinly with the butter and then sprinkle with the chopped marzipan and the blueberries (reserving a few for decoration) and then finally the remaining caster sugar.Step 4
Starting from the long edge roll up tightly to create a long sausage shape. Join the two ends to create a wreath shape, sealing the ends together by pinching the dough to secure. Using kitchen scissor cut slits around the top of the dough about 4 cm long.Step 5
Line a baking tray with parchment paper and transfer the wreath to the tray. Cover loosely with cling film and prove again for a further 30 minutes.Step 6
Preheat the oven to 180C/160Fan/gas 4. Bake the Stollen for 25 – 30 minutes until puffed up and golden. Set aside on a cooling rack to cool.Step 7
Place the icing sugar in a small bowl with the juice from the lemon and mix to make a thick pouring icing. Decorate the top of the wreath with the reserved blueberries and then drizzle over the icing to decorate.