Delicious Christmas Stollen Recipe | Cupcake Jemma

Christmas is just round the corner and what better way to get ready than by making Stollen, a classic German festive treat. This enriched dough is packed to the brim with Christmas spices, boozy fruit and marzipan and drenched in butter and icing sugar - what's not to love about that?! The Stollen needs to be twice proofed so this is a great recipe to take your time over and it will make your house smell AMAZING!

Big thanks to Sam for letting us borrow his kitchen to film in this week! Sam says sorry that the lighting is so bad (but we think it looks fab as always!).

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This recipe makes 1 large Stollen or 2 smaller ones. I recommend making 2 as you can keep on tightly wrapped up for a week of so's time. If you want to bake just 1 smaller one then go ahead and halve all the ingredients below.

150ml Whole Milk - warmed to around 48C (Warm to the touch but not HOT)
1 Pack of Instant Yeast (7g)
415g Plain Flour
100g caster sugar
1 tsp Salt
3/4 tsp Cinnamon
1/2 tsp Mace
1/2 tsp Cardamom
1/4 tsp Nutmeg
150g Soft Unsalted Butter
2 Eggs Yolk
200g Currents/Raisins/Sultanas - Soak in a little Rum or Brandy overnight
100g Mixed Peel
50g Almonds

1 Egg
90g Caster Sugar
90g Icing Sugar
175g Ground Almonds

Butter and Icing Sugar to coat.
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