Stollen Ring

Name: Stollen Ring
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10
Ingredients: 450 g (1lb) strong white bread flour, plus extra for dusting; 1 tbsp. caster sugar; 1/2 x 7 g sachet fast-action dried yeast; 1/4 tsp freshly grated nutmeg; 2 large pinches ground cloves; 1 tsp. mixed spice; 225 mL (8fl oz) milk; 40 g (1 1/2oz) butter, melted, plus a little extra to grease; 2 medium eggs; 50 g (2oz) sultanas; 100-150 g (3 1/2-5oz) marzipan; Icing sugar for dusting

A classic stollen ring is a perfect dessert for a Christmas get-together.

By The GH Kitchen TeamPublished: 24 November 2009

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Cuisine, Food, Ingredient, Finger food, Baked goods, Dessert, Kitchen utensil, Cutlery, Snack, Dish,

Preparation Notes: Allow time for rising

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Yields:

Prep Time:

30 mins

Cook Time:

25 mins

Total Time:

55 mins

Ingredients

450 g (1lb) strong white bread flour, plus extra for dusting
1 Tbsp. caster sugar
1/2 x 7 g sachet fast-action dried yeast
1/4 tsp freshly grated nutmeg
2 large pinches ground cloves
1 tsp. mixed spice
225 ml (8fl oz) milk
40 g (1 1/2oz) butter, melted, plus a little extra to grease
2 medium eggs
50 g (2oz) sultanas
100-150 g (3 1/2-5oz) marzipan
Icing sugar for dusting

Directions

1. Step 1
  In a large bowl, mix together the flour, sugar, yeast, ¼tsp salt and the three spices. Make a well in the centre. In a pan, heat the milk until lukewarm, then stir in the melted butter. Crack one egg into the well of dry ingredients and pour in half of the milk mixture. Working quickly with your hands, mix thoroughly to form a soft but not sticky dough, adding extra milk as necessary.
2. Step 2
  Tip out dough on to a floured work surface, then knead for 5min until soft and elastic. Transfer to a lightly greased bowl, cover with a clean tea towel and leave to rise somewhere warm but not hot for 45min.
3. Step 3
  Knead in the sultanas. Weigh the dough and divide into 10 equal pieces. Line a large baking sheet with baking parchment and preheat oven to 200°C (180°C fan) mark 6.
4. Step 4
  Knead marzipan until soft, then cut into 10 pieces. Using your fingers, flatten out one of the pieces of dough slightly, then put a marzipan chunk in the middle. Fold the dough around it, then squeeze together to make a neat ball. Repeat with remaining pieces of dough. Position the balls in a circle, just touching, on the baking sheet. Use the remaining egg to glaze the ring, then bake for 20-25min until golden. Leave to cool on the baking tray as the stollen ring is quite fragile at this stage.
5. Step 5
  Carefully transfer to a serving platter or wooden board. Dust with icing sugar and serve with butter - fantastic for breakfast or as a festive tea-time treat.
  
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Freeze ahead

Complete the recipe to the end of step 4. Leaving the stollen on the baking sheet, wrap the whole sheet in clingfilm, then freeze for up to one month. To serve, defrost at room temperature, then complete as step 5.

Per Serving:

Calories: 297
Total carbs: 51 g
Sugars: 16 g
Total fat: 8 g
Saturated fat: 3 g

The GH Kitchen Team

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