Stollen Wreath

METHOD

Method: (Makes 1 ring – 12 portions)

Soak the jumbo raisins and dried cranberries in the rum overnight, if using.

Place the bread mix, nutmeg, lemon zest, egg, sugar, milk and butter into a bowl and mix to a soft dough.

Knead well for 5 minutes until a well developed dough is formed.

Cover loosely with polythene and allow the dough to rest for 5 minutes.

Roll the dough out into an oblong about 37cm x 17cm.

Add a third of the fruit mixture down the centre third of the dough and then fold each side over the centre.

Press the edges together with a rolling pin and roll out the dough to 37cm x 17 cm and repeat step 6 twice more.

Roll out dough 45 x 15cm, then roll the marzipan into a sausage shape to 43cm and place it into the centre of the dough.

Roll the dough from one of the long edges into a tight cylinder, and place onto a large, lined baking sheet with the seam on the underside.

Bring the two ends together to form a round and brush the ends with some water and pinch together to seal.

Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 40-50 minutes or until doubled in size.

Brush carefully with the beaten egg and bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen.

Allow to cool for 10 minutes and then transfer to a wire rack to fully cool.

Mix the icing sugar with 2 – 3 tablespoons of water and drizzle over the stollen ring and sprinkle over the remaining cranberries and pistachio.