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- 300 g
strong white flour, plus extra to dust
- 7 g
sachet fast-action dried yeast
- 2 Tbsp.
mixed spice
Finely grated zest 1 lemon
Finely grated zest 1 orange
- 75 g
unsalted butter, plus 25g to brush
- 150 ml
whole milk
- 100 g
dried cranberries
- 100 g
raisins
For the pistachio marzipan
- Step 1To make the dough, mix flour, yeast, mixed spice, zests and 1tsp fine salt in a large bowl. Add melted butter and milk and mix to form a dough. Tip on to a lightly floured surface and knead for 5-10min, until smooth and elastic. Return to the bowl, cover with clingfilm and leave to rise in a warm place until doubled in size, about 1 1/2hr.
- Step 2Meanwhile, make the marzipan. Whizz pistachios and icing sugar in a food processor until finely ground. Add the egg and pulse to make a thick paste. Cover and set aside.
- Step 3Line a large baking sheet with baking parchment. Clear a large area of work surface and dust lightly with flour. Scrape out dough, knead briefly, then roll out to a long thing rectangle, about 60 x 20.5cm (2ft x 8in). Dot marzipan evenly over the surface and, with slightly damp hands, spread out as evenly as you can, leaving a 2.5cm (1in) border along the long edges. Sprinkle over the dried fruit, pressing it down a little.
- Step 4Roll up tightly from one of the long edges, working in sections if you need to. Position seam-side down. Leaving one end attached, slice in half lengthways, then arrange the lengths so they are cut-side up. Holding a length in each hand (and keeping them cut-side up), lift right-hand strand over left, simultaneously moving the left strand into the former position of the right. Repeat process until fully twisted. Bring the 2 ends together to form a circle and pinch firmly to join. Carefully transfer to lined sheet, reshaping as needed. Cover with a clean, damp tea towel and leave to rise for 1-1 1/4 hr until puffed. Preheat oven to 180°C (160°C fan) mark 4.
- Step 5Uncover and bake for 25min, until golden. Remove from oven and brush with melted butter. Cover with a clean, dry tea towel (this helps keep the stollen soft), and leave to cool. Dust with icing sugar to serve.
GET AHEAD
Make, knead and cover dough up to 24hr ahead. Chill. Allow to come to room temperature before completing.
TO STORE
Keep well-wrapped in foil at room temperature for up to 2 days.
PER SERVING:
Calories: 563cals
Protein: 12g
Fat: 24g
Sat fat: 8g
Carbs: 74g
Sugars: 44g
Fibre: 4g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
