Whisky mac marzipan stollen
- December 2019
- Makes 1 large loaf (14 slices)
- Hands-on time 45 min, oven time 35-40 min, plus proving
This stunning stollen centrepiece has a cocktail-inspired whisky mac marzipan centre. Just the kind of surprise we love!
- 14g (3.1g saturated)
- 25.1g (24.5g sugars)
- 225g dried mixed fruit and peel
- 2 balls stem ginger from a jar, finely chopped, plus 2 tbsp of the syrup
- Finely grated zest and juice 1 orange
- 4 tbsp whisky
- 7g dried active yeast
- 25g sugar
- 125ml whole milk, plus a little extra
- 275g strong white bread flour, plus extra for dusting
- 1 tsp ground ginger
- ½ tsp fine sea salt
- 50g unsalted butter at room temperature
- 1 medium free-range egg
- 1 tsp vanilla extract
- 50g blanched almonds, chopped
- Olive oil or vegetable oil for greasing
- Icing sugar for dusting
For the whisky mac marzipan
- 200g ground almonds
- 100g golden caster sugar
- 100g icing sugar, sifted
- 1 medium free-range egg
- 1 tbsp whisky
- 1 tbsp stem ginger syrup (see above)
You’ll also need…
- Large baking sheet lined with baking paper; stand mixer fitted with a dough hook
- Put the dried fruit and chopped stem ginger in a bowl with the orange → zest. Put the orange juice in a pan with 3 tbsp of the whisky and the stem ginger syrup. Warm gently, then pour over the dried fruit. Mix well, then set aside for 1-2 hours to allow the fruit to plump up.
- Meanwhile, combine the yeast and sugar in a bowl. Heat the milk in a pan until just warm, then add to the yeast and sugar and whisk to combine. Set aside for 5-10 minutes until the mixture is foamy.
- Combine the flour, ground ginger and sea salt in the bowl of the stand mixer. Add the yeast and milk mixture, along with the butter, egg and vanilla, then mix with the dough hook for 5 minutes until smooth and elastic. Cover the bowl with cling film and leave in a warm place for 1 hour until the dough has doubled in size.
- To make the marzipan, put the almonds and sugars in the bowl of a food processor and blend with the egg, 1 tbsp whisky and the stem ginger syrup to make a firm, slightly sticky paste. Roll into a log shape and wrap in cling film. Chill in the fridge.
- Using a slotted spoon, scoop the fruit from the soaking liquid. Reserve the liquid and add the fruit straight to the dough, along with the chopped almonds. Mix, then turn the dough out onto a lightly floured surface and knead lightly for a couple of minutes.
- Shape the dough into a flat oval, about 30cm wide and 1.5cm deep, then roll out the marzipan so it’s slightly shorter than the dough. Put the marzipan in the middle of the dough, brush one long edge of the dough with milk and fold it over, completely encasing the marzipan and sealing it inside.
- Carefully place the dough, seam-side down, on the lined baking
sheet, cover loosely with a sheet of oiled cling film and leave to prove for 45 minutes to 1 hour or until doubled in size.
- Heat the oven to 180°C/160°fan/gas 4. Remove the cling film from the dough, then bake the dough for 30-35 minutes or until golden, risen and the underside sounds slightly hollow when tapped. Transfer to a wire rack to cool.
- Mix the final tablespoon of whisky into the reserved whisky soaking liquid and brush the syrup all over the stollen. Dust generously with icing sugar and slice to serve.
Make the marzipan up to 3 days ahead. Store in the fridge wrapped in cling film.
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