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Stollen Wreath

Ninja Kitchen
Recipe by Ninja Kitchen

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  • Prep 2h 25 mins
  • Proving Time: 2 hours
  • Cook Time: 32 mins
  • Total 4h 57 mins
  • Medium
  • Serves 8

Compatible with

Allergies

  • Contains Milk/Dairy
  • Contains Eggs
  • Contains Wheat
  • Contains milk
  • Contains Tree Nuts
  • Contains sulphites

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs, Wheat, milk, Tree Nuts, sulphites

Cooking mode

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  • 100g mixed dried fruit (raisins, sultanas, cranberries)
  • 50g roughly chopped nuts (hazelnuts, pistachios)
  • 40g candied mixed orange and lemon peel
  • 100ml brandy or spiced rum
  • Juice and zest of 1 orange
  • 125ml whole milk
  • 100g granulated sugar, divided
  • 7g dry active yeast
  • 265g strong white bread flour
  • ½ tsp ground cardamom (seeds from 8 pods)
  • 2 tsp mixed spice, divided
  • ½ tsp sea salt
  • 1 medium egg, beaten
  • 150g melted butter, divided plus extra to grease
  • 200g marzipan, grated
  • 50g icing sugar, to decorate
  • 500ml water, divided

Utensils

  • Stand mixer
  • Step 1

    In a medium bowl, add the mixed dried fruit, roughly chopped nuts and candied mixed peel. 

  • Step 2

    Place a small saucepan over low heat and add the rum, orange juice and zest. Bring to a simmer, this should take roughly 2 minutes. Remove from heat and pour over the dried fruit mixture. Stir until evenly combined, then cover with a clean tea towel and let sit for at least 2 hours.  

  • Step 3

    Wipe the saucepan clean, then place over low heat and add milk. Warm the milk until it reaches 42°C on an external thermometer. Whisk in 25g granulated sugar and yeast, then let the mixture cook until the yeast has formed a thick foam on the milk, about 5 to 10 minutes.    

  • Step 4

    To the bowl of a stand mixer, add flour, ground cardamom, 1 ½ teaspoons mixed spice, and sea salt. Using a dough hook attachment, combine. Add the beaten egg and mix until just incorporated, then add 75g melted butter and mix until the dough is smooth and elastic, about 5 minutes.  

  • Step 5

    After 2 hours, reserve 1 tablespoon of liquid from the soaking fruit mixture, then discard the rest. Fold the fruit mixture into the dough and continue to mix until evenly combined. 

  • Step 6

    Add 250ml water to the cooking pot. Grease and line the base and sides of the Crisper Basket with baking parchment. Place dough in basket, then place the basket in the pot. Move slider to the AIR FRY/HOB positionSelect PROVE, set temperature to 35°C and set time to 1 hour. Press START/STOP to begin the rise.  

  • Step 7

    In a small bowl, mix together 25g granulated sugar and remaining mixed spice. 

  • Step 8

    When the dough has doubled in size, turn out onto a lightly floured surface and knead lightly for 1 minute. Roll dough into a 0.5cm thick rectangle, roughly 38cm x 27cm. Brush with 50g melted butter and sprinkle with sugar spice mix, leaving a 2.5cm border. Then top with the grated marzipan. Tightly roll the dough lengthwise and pinch the ends to seal. 

  • Step 9

    Cut roll in half lengthwise, turn halves cut side up. Carefully place one half over the other to form an ‘x’, then twist dough pieces tightly around each other and pinch to seal ends. 

  • Step 10

    Add an additional 250ml water to the cooking pot. Carefully transfer the dough to the lined Crisper Basket and form into a circle, tucking the ends under. Close lid. Move slider to the AIR FRY/HOB  position. Select PROVE, set temperature to 35°C and set time to 45 minutes. Press START/STOP to begin the rise. After 45 minutes, check the dough to make sure it has doubled in size. If it has not doubled in size add another 15 minutes.  

  • Step 11

    When the rise is complete, select BAKE, set temperature to 150°C and time to 30 minutes. Select START/STOP to begin cooking. The stollen should be golden once cooked. 

  • Step 12

    When cooking is complete, remove the Crisper Basket and leave to cool for 15 minutes before transferring to a wire rack. Brush with remaining 25g melted butter then sprinkle with 50g granulated sugar. Dredge with icing sugar before serving. 

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