Stollen wreath
A twist on a festive favourite, our wreath-shaped stollen – gently spiced and studded with dried fruit and marzipan – is perfect with a mid-morning coffee.
Serves 14 • Prep 20 mins, plus about 1 hr 30 mins proving • Cook 30 mins
550g strong white bread flour
2 packs (14g) fast-action dried yeast
½tsp salt
50g caster sugar
1tbsp mixed spice
½tsp freshly grated nutmeg
75g unsalted butter, cut into small
cubes
250ml milk
1 medium egg, plus extra beaten
egg, to glaze
75g currants
50g dried cranberries, roughly
chopped
50g chopped mixed peel
Zest 1 orange and juice ½ orange
250g marzipan
100g icing sugar, sifted
Put the flour, yeast, salt, caster sugar, mixed spice and nutmeg in a large bowl and stir well. Rub in the butter until the mixture resembles fine crumbs. Warm the milk to
