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Stollen buns
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Makes 16
A little effort
Prep: 40 mins
Cook: 20 mins
plus soaking and proving
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The marzipan and dried fruit in stollen are quintessential Christmas flavours, reworked here into a snowball-like bun by London's Fortitude Bakehouse
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Try Fortitude Bakehouse's stollen buns, then check out our classic stollen, stollen bites and sour cherry stollen bars. Plus, try our cardamom buns, cinnamon buns and sourdough breakfast buns.
Stollen buns recipe
Ingredients
Nutrition
-
250g sultanas
-
100g dried cranberries
-
1 lemon
zested and juiced
-
1 orange
zested and juiced
-
500g strong white flour
plus extra for dusting
-
3 tsp mixed spice
-
½ tsp ground cloves
-
7g fast-action dried yeast
(1 sachet)
-
300g butter
softened, plus extra for the baking sheet
-
150ml milk
-
3 eggs
-
500g marzipan
-
icing sugar
for dusting
Nutrition: per serving
- kcal457
- fat21.2g
- saturates10.7g
- carbs57.4g
- sugars35.5g
- fibre2.6g
- protein7.9g
- salt0.5g
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Method
-
step 1
Tip the sultanas and cranberries into a bowl with the juices from the lemon and orange, then cover and leave for at least 2 hrs to soak.
-
step 2
To make the dough, tip the zests, flour, spices, yeast, 100g of the butter, all the milk, eggs and ¼ tsp of salt into the bowl of a stand mixer with a dough hook attachment, and mix on a slow speed for 4 mins until combined into a smooth dough. Add the soaked fruit and mix for another 4 mins until everything comes together.
-
step 3
Remove the bowl from the mixer, cover and leave for 2 hrs to prove until doubled in size. Chop the marzipan into 16 even pieces.
-
step 4
Turn the dough out onto a lightly floured worksurface and divide into 16 equal pieces. Roll each piece into a ball, then flatten and put a piece of marzipan into the middle of the dough. Bring the dough up around the marzipan and roll back into a tight ball. Line the buns, well spaced, onto a buttered baking sheet, cover and prove for 1 hr until risen by about half their size again.
-
step 5
Heat the oven to 200C/180C fan/gas 6 and bake for 15-20 mins or until risen and golden. Meanwhile, melt the remaining butter. When the buns are baked, brush generously with the melted butter and leave to cool slightly, then transfer to a cooling rack and dust generously with icing sugar. Best eaten within two days.
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