For the stollen:100g blanched almonds 42g fresh yeast 150ml semi-skilled milk 500g plain flour flour for rolling 50g sugar 8g vanilla sugar ½ tsp salt 150g butter, softened 100g marzipan 100g dried cranberriesTo finish:100g butter 100g icing sugar
1- Chop the almonds in the food processor attachment on the high speed outlet of your Chef machine. 2- Place the yeast in some warm milk and leave for a few minutes. 3- Then place the flour, sugar, vanilla sugar, salt, butter and marzipan in the Chef mixing bowl and knead using the dough hook until the ingredients are combined into a smooth dough and no longer sticky. 4- Cover and leave for an hour. 5- Place the dough back into the Chef bowl and knead the dough once again. On a floured work surface, roll the stollen to 1cm thick. Cut the dough into 3 x 5cm sized pieces and place on a baking sheet covered with greaseproof paper. 6- Cover once again for 15 minutes. WhiIst they are resting, preheat the oven to 180 °C/ Fan 155 °C. 7- Bake in the oven for approx. 15 minutes. 8- Melt the butter and gently brush the warm stollen bites. 9- Sprinkle liberally with icing sugar. 10- Store in an airtight jar to prolong freshness.