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Tom Hazzledine, aka Baker Tom, says: “This delicious fruited bread has a sweet home-made marzipan centre, and is finished with icing sugar: a perfect speciality bread for Christmas.” Here’s the recipe, so you can make it yourself; alternatively, it will be available in Tom’s shops for Christmas, where you can also order your bread to be collected on Christmas Eve.

Ingredients

75g raisins

75g currants

100g mixed peel

200g bread flour

6g yeast (fresh)

30g sugar

50g milk

1 tsp vanilla extract

1 tsp almond extract

½ tsp mixed spice

½ tsp ground cinnamon

4g salt

80g butter

25g ground almonds

25g flaked almonds

1 eggs

150g marzipan
Icing sugar

 

Method

  1. Bring the milk and butter to room temperature. In a large bowl, add all the ingredients apart from the raisons, currents and marzipan. TIP: soft fruits break down while kneading, so it’s best to add towards the end.
  2. Bring all the ingredients together to form a very sticky dough. Knead for about 10 minutes on your work surface. Add the raisins and currants, and work them in.
  3. Place the dough back into your mixing bowl and cover with cling film for 1 hour.
  4. Place your dough onto a lightly floured work surface and stretch out to a 15cm x 15cm square. Place your marzipan in the middle and roll the dough so its encloses and no marzipan can been seen.
  5. Pre-heat oven to 180 C
  6. Place onto a baking sheet and cover again for 1 1/2 hours or until double in size.
  7. Bake for 35 to 40 minutes and sprinkle with icing sugar when it comes out of the oven.

 

Visit Baker Tom shops in Lemon Street Market, Truro; The Platt, Wadebridge; Church Street, Falmouth; and the bakery in Wilson Way, Pool. www.bakertom.co.uk