Stollen bites
Squidgy, sweet bread studded with fruit, wrapped around marzipan and dusted with icing sugar – it’s easy to see why this German bake is so popular in the UK. Turning it into bite-size treats is better for sharing and you can fill the biscuit tin, ready for impromptu guests.
MAKES 25-36 PREP 45 mins plus 2 hrs soaking and at least 3 hrs proving and setting COOK 35 mins MORE EFFORT V
150g sultanas
300g plain flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tbsp caster sugar
¼ tsp ground cardamom
¼ tsp ground nutmeg
½ tsp ground cinnamon
150ml whole milk
2 tsp vanilla extract
1 medium egg
1 lemon, zested
100g glacé cherries, roughly chopped
flavourless oil, for proving
250g marzipan
100g icing sugar, plus extra for dusting
75g unsalted butter
“Bite-size treats are better for sharing and you can fill the biscuit tin, ready for guests”
1 Put the sultanas in a heatproof bowl and pour over 100ml hot water from the kettle. Leave to soak for at least 2 hrs, or overnight.
Tip the flour, yeast, caster sugar, spices and 1 tsp salt into a large bowl. Heat the milk in a pan over a low heat or microwave until just warm, but do not boil. Whisk the vanilla and egg into the warm milk, and pour into the dry ingredients. Use your hands to combine everything into a soft dough, then tip out onto a work surface and knead
