![swirls swirls](https://colnelifemagazine.co.uk/wp-content/uploads/bb-plugin/cache/swirls-landscape-affb2342b0d3a6aa6927b30312f5ea5f-bnfey68k2qgz.jpg)
![](https://colnelifemagazine.co.uk/wp-content/plugins/bb-plugin/img/pixel.png)
Tear ‘n’ Share Stollen Swirls
by Laura Storey
Share the celebration
INGREDIENTS
- 85g unsalted butter
- 165ml milk + 2tbsp for glaze
- 2 eggs
- 500g strong bread flour
- 1 tbsp mixed spice + ¼ tsp for glaze
- 1 tsp salt
- 1 packet dried yeast (7g)
- 200g dried mixed fruit, soaked in 250ml boiling water
- 50g glace cherries, chopped
- 200g white marzipan
- 150g icing sugar
METHOD
- Place the marzipan in the freezer while you prepare the dough.
- In the saucepan, gently heat the unsalted butter and 165ml milk until the butter has fully melted.
- Remove from the heat and set aside to cool until tepid, mix in the eggs, then add in the yeast.
- In the large mixing bowl, combine the flour, 1 tbsp mixed spice and salt. Pour in the liquid mixture and bring together to form a dough. Tip out onto a lightly floured surface and knead for 5 minutes to form a smooth dough then return to the bowl, cover with cling film, and leave in a warm place for at least 30 minutes or until doubled in size.
- Knock back the dough and roll out into a large rectangle (approx 5mm thick) on a lightly floured surface. Drain any excess water off the soaked mixed fruit, then scatter evenly, followed by the chopped cherries.
- Take the marzipan out of the freezer and grate over the top of the fruit in an even fashion. Roll up the dough to form a long sausage shape, divide into 12 and arrange in a 20cm x 30cm traybake or roasting tin (3×4).
- Heat the oven to 180°c (fan) and bake for 20-25 minutes until risen and golden on top. Allow to cool.
- Make the glaze by combing the icing sugar with 2 tbsp milk and ¼ tsp mixed spice, drizzle over the rolls and serve.
Credit: Fab Flour
ColneLife Winter 23