- 400g plain strong white flour, plus extra for dusting
- 7g sachet Asda Easy Bake Yeast
- 50g caster sugar
- Pinch of mixed spice
- 150ml milk (lukewarm)
- 1/2 tsp vanilla extract
- 1 large egg, beaten
- 100g unsalted butter,softened
- 15g butter, melted
- 1/2 lemon, zested
- 100g sultanas
- 50g currants
- 50g glacé cherries
- 75g mixed peel
- 25g whole blanched almonds, chopped
- 125g white marzipan
- 25g icing sugar, to decorate
In a large bowl, mix 300g of the flour with the yeast, sugar and mixed spice, plus a pinch of salt. Add the milk, vanilla extract, egg and softened butter, then mix with your hands to form a dough.
Sprinkle a clean work surface with 50g flour. Knead the dough for 5 minutes until all the flour has been absorbed.
Add the lemon zest, sultanas, currants, cherries, peel and almonds, then knead until evenly distributed.
Put the dough in a large bowl, cover with cling film and leave until doubled in size – this may take up to 90 minutes.
Sprinkle the rest of the flour on the work surface. Knead the dough for 3-4 minutes, then shape into a 20cm x 25cm rectangle.
Shape the marzipan into a fat sausage about 20cm long. Put on top of the dough,then wrap the dough around the marzipan to fully cover.
Put the dough parcel on a greased baking tray, join-side down, and cover loosely with cling film. Leave for about 1 hour, until doubled in size.
Pre-heat the oven to 190C/170C Fan/Gas 5. Remove the cling film and bake the stollen for about 40 minutes until golden brown.
Brush with melted butter and dust with icing sugar. Cool on a wire rack. Serve cold and sliced.