These Stollen inspired spiced buns are perfect around the festive period, and would make for a delicious breakfast on Christmas morning!
Don't forget to allow time for rising and cooling!
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- Finely grated zest and juice 1 orange
- 100 g dried cranberries
- 150 g mix of raisins and sultanas
- 275 ml whole milk
- 50 g butter, chopped, plus extra to grease
- 550 g strong white bread flour, plus extra to dust
- 7 g sachet fast-action dried yeast
- 75 g caster sugar
- 1 tsp. mixed spice
- 1 medium egg
- 400 g almond paste or marzipan
- 40 g flaked almonds
To finish
- 100 g icing sugar, sifted
- Juice 1/2 a small orange
- Step 1Mix orange zest, juice and dried fruit in a bowl. Set aside until needed. Heat milk and butter in a small pan until butter melts. Cool until just warm.
- Step 2Meanwhile, using a freestanding mixer fitted with a dough hook, or in a large bowl with a wooden spoon, mix flour, yeast, caster sugar, mixed spice and pinch of fine salt. Whisk egg into milk mixture, add to the flour bowl and mix to bring together to a soft dough (if looking a little dry, add a splash more milk). Knead on medium speed if using a mixer, or tip on to a lightly floured surface and knead by hand, until soft and springy – about 5-10min.
- Step 3Return dough to a lightly greased bowl, cover and leave in a warm place to rise until doubled in size, about 11/2hr.
- Step 4Grease and line a 20.5 x 30.5cm (8 x 12in) roasting tin with baking parchment, then grease parchment. Lightly flour a work surface and roll out dough to a 28 x 38cm (11 x 15in) rectangle. Lightly flour work surface again and roll out almond paste/marzipan to the same size. Brush dough lightly with water, then press almond paste rectangle on to it. Scatter over dried fruit mixture and almonds.
- Step 5Roll up from a long edge. Trim edges to neaten. Cut into 12 even slices and arrange cut-side up in the roasting tin. Cover with clingfilm and leave to rise again (prove) for 1hr, see GH Tip.
- Step 6Preheat oven to 180°C (160°C fan) mark 4. Bake buns for 35min until golden. Leave to cool in tin for 5min, then lift on to a wire rack using the parchment to cool.
- Step 7To serve, mix icing sugar and orange juice to a thick drizzling consistency and drizzle over the stollen spirals. Serve.
Get ahead
Prepare to end of step 5 the evening before you want to serve for breakfast, but chill for the second rise (and overnight). To serve, allow to come to room temperature for 11/2hr, then complete recipe.
Per spiral
- Calories: 464
- Protein: 10g
- Total fat: 11g
- Saturates: 3g
- Carbs: 78g
- Total sugars: 43g
- Fibre: 3g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
