Gentle Apricot, Cranberry and Orange Stolletn

Light Cranberry and Apricot Stollen Recipe.  Elaine Lemm

Updated November 24, 2015.

Stollen is probably the most cakes for Christmas full of end result and spices bringing all the flavours of the festive season. this is a wealthy cake though not as wealthy as a traditional Christmas Cake. Even by itself it's still slightly too wealthy for a few, but this recipe i've lightened up the entire recipe with no loss of any of the stunning flavours.

The fruit in this recipe makes m of beautiful dried cranberries, chopped dried apricots then soaked in orange juice to add much m fruity flavour. Those change the candied fruits on a regular basis associated with a Stollen.

do not be put off via the long record of meals within the recipe, severely, this is not difficult to make.

This makes a really perfect alternative the traditional cake (or you can have both) and ideal for the Boxing Day Buffet.

Thsi recipe used to be impressed by way of the classic Stollen recipe from Brendan Lynch.

See Also

Xmas Chocolate Log Recipe

Easy Christmas Cupcake Recipe

Without Equal Christmas Stollen Recipe from Great British Bake Off

Ingredients Fruit Filling 75g sultanas 30g dried cranberries 30g chopped dried apricots 4 tbsp contemporary orange juice Dough combination: 50g cushy butter 25g caster sugar ¼ tsp salt ¼ tsp ground allspice ½ tsp vanilla extract 1 egg, overwhelmed 1x 7g sachet of rapid-motion dried yeast 170g sturdy white flour 15g flaked almonds 75g quality marzipan To Complete 100g butter, melted 30g smooth apricot jam 45g butter 25g caster sugar Icing sugar to serve.

Prep Time: 60 mins Cook Dinner Time: 25 minutes

Overall Time: 85 minutes Yield: Serves 6

Practise

Start by means of getting ready the fruit combination. Place all of the fruits in a bowl, upload the orange juice, stir neatly then set to at least one side for a coupel of hours while you make the dough.

For the dough, beat the butter and sugar together till light and creamy into a large bowl. Add the salt, allspice and vanilla extract and beat once m. In Any Case, the use of a whisk, upload the beaten egga little at a time.

Sieve the years into the creamed aggregate, upload the yeast and stir really well so all is mixed.

Flour your paintings floor then tip the sticky dough combination out of the basin and knead till you have created a clean dough. Teh dough turns into less sticky as you want, watch out about adding too much m flour. The ensuing dough will probably be heavier than a regular bread dough as it is enriched with egg and milk.

Pop the dough back into the bowl, cover with a tea fabric, leave in a heat - no longer scorching - draught-loose position to upward push for about 1 1/2 hours.

Flour the paintings floor again, tip out the dough and rol into a sq. (approx 24cm). Spoon the fruit aggregate onto the dough leaving a small margin around the edges. Sprinkle over the almonds, then tear the marzipan into smallish lumps and sprinkle down the centre of the sq.. Fold the dough over the fruit filling (like a sausage roll) then roll so the sean in undreneath in the middle.

Slip the stollen onto a parchment covered baking sheet. Cover with a material and depart to upward thrust for an additional hour.

Preheat the oven to 2 HUNDRED C /400F/ Gasoline 6.

One the oven is heated, place a roasting tin part stuffed with cold water on the lowest shelf.

Decrease the temperature, and bake the stollen for 25 mins or till reasonably hyped up and golden brown. Get Rid Of from the oven and place directly to a cooling rack. Brush with melted butter, a few instances then leave to cool completely.

Melt the butter, jam, butter and sugar in a saucepan. Let the mixture boil for two mins then remove from the heat.

Brish the stollen in every single place with the glaze, allow to set then glaze again.

Drench with sieved icing sugar and serve.