These Stollen inspired spiced buns are perfect around the festive period, and would make for a delicious breakfast on Christmas morning!
Don't forget to allow time for rising and cooling!
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Yields:
12
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
464
Ingredients
Finely grated zest and juice 1 orange
100g
dried cranberries
150g
mix of raisins and sultanas
275ml
whole milk
50g
butter, chopped, plus extra to grease
550g
strong white bread flour, plus extra to dust
7g
sachet fast-action dried yeast
75g
caster sugar
1tsp.
mixed spice
1
medium egg
400g
almond paste or marzipan
40g
flaked almonds
To finish
100g
icing sugar, sifted
Juice 1/2 a small orange
Directions
Step 1Mix orange zest, juice and dried fruit in a bowl. Set aside until needed. Heat milk and butter in a small pan until butter melts. Cool until just warm.
Step 2Meanwhile, using a freestanding mixer fitted with a dough hook, or in a large bowl with a wooden spoon, mix flour, yeast, caster sugar, mixed spice and pinch of fine salt. Whisk egg into milk mixture, add to the flour bowl and mix to bring together to a soft dough (if looking a little dry, add a splash more milk). Knead on medium speed if using a mixer, or tip on to a lightly floured surface and knead by hand, until soft and springy – about 5-10min.
Step 3Return dough to a lightly greased bowl, cover and leave in a warm place to rise until doubled in size, about 11/2hr.
Step 4Grease and line a 20.5 x 30.5cm (8 x 12in) roasting tin with baking parchment, then grease parchment. Lightly flour a work surface and roll out dough to a 28 x 38cm (11 x 15in) rectangle. Lightly flour work surface again and roll out almond paste/marzipan to the same size. Brush dough lightly with water, then press almond paste rectangle on to it. Scatter over dried fruit mixture and almonds.
Step 5Roll up from a long edge. Trim edges to neaten. Cut into 12 even slices and arrange cut-side up in the roasting tin. Cover with clingfilm and leave to rise again (prove) for 1hr, see GH Tip.
Step 6Preheat oven to 180°C (160°C fan) mark 4. Bake buns for 35min until golden. Leave to cool in tin for 5min, then lift on to a wire rack using the parchment to cool.
Step 7To serve, mix icing sugar and orange juice to a thick drizzling consistency and drizzle over the stollen spirals. Serve.
Get ahead
Prepare to end of step 5 the evening before you want to serve for breakfast, but chill for the second rise (and overnight). To serve, allow to come to room temperature for 11/2hr, then complete recipe.
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”!).
