SPICED STOLLEN PLAIT
This pretty twist on a classic German Christmas bake is lightly spiced, filled with mixed dried fruit and marzipan, then dusted with icing sugar
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Yield Cuts into 15 slices
Number Of Ingredients 17
Steps:
- Put the dried fruit in a bowl with the brandy, rum or orange juice, cover with cling film and microwave on High for 1 min. Set aside to cool while you make the dough.
- Pour the milk and honey into a pan and heat until they just come to the boil, then remove from the heat, add the butter and set aside to cool a little, swirling now and then to melt the butter. Meanwhile, mix the flour, yeast, spices and ½ tsp salt in a large bowl.
- When the milk has cooled to body temperature, pour into the flour bowl. Add the egg and zest, and mix together with a spoon, then with your hands, until the mixture comes together as a dough. If it's a little sticky, add a little extra flour.
- Tip out onto your lightly floured work surface and knead for 10 mins or until smooth and elastic. Transfer to a clean, lightly greased bowl, cover with greased cling film and leave to prove for 2 hrs or until doubled in size. You can put the dough in the fridge for up to 2 days at this point; just bring back to room temperature before continuing.
- When the dough has doubled in size, tip out onto the work surface and knock out the air bubbles. Knead in the soaked fruit.
- Roll the dough into a square, roughly 40 x 40cm, then cut into 3 long strips. Break the marzipan into 3 balls, then roll each to the same length as the strips of dough. Put 1 marzipan sausage on top of each strip of dough, then pinch the sides of the dough together to encase the marzipan - so you have 3 long sausages of marzipan-filled dough. Flip the dough over so the seams are underneath, then pinch the 3 ends together. Tightly plait the dough, pinching together to seal when you finish. Place the plait on a baking tray lined with baking parchment, tucking the ends under for a neat finish. Cover loosely with a sheet of oiled cling film, leave to prove for 30 mins-1 hr or until doubled in size.
- Heat oven to 190C/170C fan/gas 5. Uncover the plait, brush with the beaten egg and sprinkle over the almonds. Bake on the middle shelf of the oven for 30 mins until golden brown and cooked through. Transfer to a wire rack to cool and dust with icing sugar before serving. Will keep for up to 5 days in a sealed container.
Nutrition Facts : Calories 330 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
SIMPLE STOLLEN
"When it comes to seasonal sweets, this easy Christmas stollen is a recipe I know I can count on," notes field editor Shirley Glaab of Hattiesburg, Mississippi. "The recipe is made with baking powder instead of yeast, so requires no rising."
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in 6 tablespoons butter until mixture resembles fine crumbs. In a small bowl, combine the ricotta, candied fruit, raisins, almonds, extracts, lemon zest, egg and yolk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead five times. Roll dough into a 10x8-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on a greased baking sheet; curve ends slightly. , Bake at 350° for 40-45 minutes or until golden brown. Melt remaining butter; brush over loaf. Remove to a wire rack to cool completely. Dust with confectioners' sugar.,
Nutrition Facts : Calories 284 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 209mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 2g fiber), Protein 6g protein.
FRUIT PLAIT
Kids will love helping make this easy spiced dessert - similar to an apple and pear strudel, but with ready-rolled puff pastry instead of filo
Provided by Good Food team
Categories Dessert, Treat
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured work surface into a large rectangle. Transfer to a lightly greased baking tray.
- Put the sultanas in a small mixing bowl with just enough warm water to cover them, and soak for 10 mins.
- Core the apples and pears and slice them into even-sized pieces - you don't need to peel them. Put the pieces in a bowl and add the honey and 2 tbsp apricot jam. Drain the soaked sultanas and add them to the mixture. Stir well and add the mixed spice and cinnamon to taste.
- Spoon the mixture in a thick strip down the centre of the puff pastry. Use a sharp knife to make roughly 8 diagonal cuts down each side of the pastry like a lattice. Fold the pastry strips alternately across the filling like a plait.
- Crack the egg into a bowl, whisk with a fork and, using a pastry brush, glaze the top of the puff pastry.
- Place the plait in the oven and bake for 25-30 mins or until the apples are soft and the pastry is golden brown. Serve with crème fraîche or vanilla ice cream.
Nutrition Facts : Calories 532 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 40 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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