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before rolling it out into a rough rectangle. Spread the fruit mix, cherries and pistachios on top of the dough leaving the edges uncovered. Roll out the marzipan to a similarly sized rectangle to your dough and then place it on top of the fruit. 6. Roll the dough up like a Swiss roll so that you get an inner swirl of marzipan that goes through the whole loaf. 7. Lift the dough onto a buttered baking sheet or loaf tin. Cover and leave in a warm place for a further 30 minutes. 8. Brush with the leftover beaten egg and bake in the oven on 190C for 25 minutes until golden. Once it’s ready leave to cool on a wire rack. 9. Make up the icing with 2-3 tsp water so it’s very thick. When the Stollen has cooled drizzle the icing over and scatter over any remaining cranberries and pistachios.


Now sit back and enjoy with a mug of hot tea.


Winter 2010 | ukhandmade | 75


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