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Individual Christmas stollen recipe | Waitrose
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A lovely little dessert
Makes: 10 individual stollen
75g raisins
75g sultanas
25g mixed peel
50g glacé cherries, chopped
50g blanched almonds, chopped
Finely grated zest of 2 unwaxed lemons
10 cardamom pods, crushed and shells removed
¼ tsp ground nutmeg
1 tbsp vanilla extract
375g strong white bread flour, plus extra for dusting
1 sachet dried yeast
50g caster sugar
1 medium egg, beaten
65g unsalted butter, melted
150ml warm milk, plus 1-2 tbsp, if needed
200g white marzipan
Icing sugar, for dusting
Melted butter, for greasing
Once the cooled mini stollen, still in their baking parchment cases, have been removed from the dariole moulds, place them in clean small buckets or terracotta flower pots. Dust generously with icing sugar, then wrap in Cellophane and tie with a ribbon. Alternatively, wrap each mini stollen in Cellophane and finish with ribbon and a gift label, or place in a small gift box, lined with tissue paper.
Typical values per serving:
Energy |
1820.04kJ 435.0kcal |
---|---|
Fat | 15.1g |
Saturated Fat | 5.8g |
Sugars | 40.5g |
Salt | 0.1g |
This recipe was first published in Thu Nov 01 00:00:00 GMT 2007.
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