Mary Berry Christmas Stollen is a sweet enriched bread made with yeast, dried fruits, mixed peel, warm spices, and a log of marzipan rolled into the centre. It’s traditionally enjoyed during the Christmas season and has a soft crumb similar to brioche.
500g strong white bread flour
75g caster sugar
1 tsp mixed spice
½ tsp ground cinnamon
7g dried yeast
250ml warm milk
100g butter (softened)
1 egg
Pinch of salt
100g raisins
100g sultanas
50g mixed peel
50g flaked almonds
Zest of 1 lemon
Zest of 1 orange
200g marzipan (rolled into a log)
50g melted butter
Icing sugar for dusting
Combine the flour, sugar, mixed spice, cinnamon, yeast, and salt in a large bowl to prepare the dry base.
Pour in the warm milk, softened butter, and egg, mixing until a soft dough begins to form.
Knead for 8–10 minutes until smooth and elastic, either by hand or with a dough hook.
Work the raisins, sultanas, peel, almonds, and citrus zest into the dough until everything is evenly distributed.
Place the dough in a lightly oiled bowl, cover, and let it rise for 1–1.5 hours until doubled in size.
Roll the dough into an oval and place the marzipan log along one side. Fold the dough over to enclose the marzipan, sealing the edges.
Transfer to a lined baking tray, cover lightly with a towel, and let rise for 30–40 minutes.
Bake at 180°C (350°F) for 30–35 minutes until golden and firm.
While warm, brush the stollen generously with melted butter and dust heavily with icing sugar for a snowy finish.
Find it online: https://maryberrycooks.co.uk/mary-berry-christmas-stollen/