Method (Makes 1 tray – 14 portions)
1. Place the caster sugar, butter, cream cheese, orange zest and juice and mixed spice into a bowl and beat to a smooth paste.
2. Add the egg and mix well.
3. Add the bread mix, ground almonds, sultanas, dried apricots, toasted blanched almonds and mix to a soft dough with a wooden spoon.
4. Add the chopped marzipan and mix through.
5. Grease and line a tin measuring 30x20cm (12×8 inches) and pour in the stollen mix.
6. Using the back of a wet spoon level the mixture down in the tin.
7. Bake in a preheated oven 180°C (360°F, Gas Mark 4) for 25-30 minutes until puffed and golden brown.
8. Mix the melted butter with the brandy and brush on the stollen as it is cooling.
9. Dust with icing sugar and cut into slices.
“The first time I used the Ciabatta mix I did it by hand. It was very messy to handle, so then I tried it in my machine. I used the whole pack, but only made it to the dough stage. I then took it out and separated it into two loaves. It worked well. Since then I have always used the machine to make the dough, but have made either rolls or four small loaves with it. Still a bit elastic and hard to handle, but much easier to get to the dough stage. I have also used the mix to make Devon Splits; once by hand (very hard work!) and since then in the machine, after asking Deb's advice. Fantastic results, everyone wants to know how to make them!
Cathy
This lovely light Stollen is excellent to present to guests over the festive period.