Christmas: Cranberry Orange Marzipan Stollen Buns
Christmas: Cranberry Orange Marzipan Stollen Buns is a bread that serves 12. One serving contains 482 calories, 10g of protein, and 18g of fat. For $1.91 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is brought to you by What's for Lunch Honey. A few people really liked this European dish. 20 people were glad they tried this recipe. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. A mixture of pistachios, dried yeast, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a pretty good spoonacular score of 46%. Similar recipes are Marzipan & Orange Blossom Morning Buns, Christmas Stollen Cupcakes – A Christmas Classic Transformed, and Stollen buns.
Servings: 12
Preparation duration: 45 minutes
Cooking duration: 30 minutes
Ingredients:
¼ teaspoon allspice
85g brown sugar
85g butter
½ teaspoon cardamom
½ teaspoon cinnamon
85g dried cranberries
14g dried yeast
1 egg
550g all-purpose flour
100g icing powder
85g mixed dried fruits (use orange peel, raisins etc.)
300g marzipan
250ml warm milk
3 tablespoons orange marmalade
zest of 1 orange
25g pistachios, coarsely chopped
Pinch of salt
1 tablespoon sunflower oil
235 ml + 118 ml luke warm water
4 tablespoons Cointreau
Equipment:
bowl
wooden spoon
baking paper
baking pan
rolling pin
knife
oven
Cooking instruction summary:
Stir together the orange zest, Cointreau, cranberries and mixed fruit in a small bowl and allow to soak.In the meantime mix the flour, yeast, caster sugar and spices in a large bowl. Add salt and rub in the butter with your fingertips. Beat the egg with the warm milk, then pour into the flour mix. Stir with a wooden spoon until it begins to come together, then use your hands to bring the mixture together as a soft dough.Transfer onto a work surface and knead for a couple of minutes, adding a little flour if it is needed to stop it sticking. Lightly oil the bowl, return the dough and cover with a damp cloth. Leave to rise for 1 hour in a warm place until doubled in size.Line and butter a large baking tray with baking paper. Using a rolling pin, roll the risen dough out firmly to a long strip about 70 x 18cm. Spread the marmalade over the dough then, scatter the soaked fruit and the pistachios, keeping some of the nuts for decoration. Roll the marzipan into a sausage-like shape about the same length as the longest side of the dough. Place it in the centre of the dough and begin to roll up firmly. Cut the ends using a sharp knife, then cut the rest of the dough roll into even buns and place, cut side up, on the tray. Cover with cloth and leave to rise for another 45 minutes until risen.Preheat the oven to 170 degrees C.Bake for 15-20 mins until golden but still soft to the touch.Mix a little water into the icing sugar keeping the consistency on the thicker side. Drizzle over the buns and scatter over the remaining pistachios.
Step by step:
1. Stir together the orange zest, Cointreau, cranberries and mixed fruit in a small bowl and allow to soak.In the meantime mix the flour, yeast, caster sugar and spices in a large bowl.
2. Add salt and rub in the butter with your fingertips. Beat the egg with the warm milk, then pour into the flour mix. Stir with a wooden spoon until it begins to come together, then use your hands to bring the mixture together as a soft dough.
3. Transfer onto a work surface and knead for a couple of minutes, adding a little flour if it is needed to stop it sticking. Lightly oil the bowl, return the dough and cover with a damp cloth. Leave to rise for 1 hour in a warm place until doubled in size.Line and butter a large baking tray with baking paper. Using a rolling pin, roll the risen dough out firmly to a long strip about 70 x 18cm.
4. Spread the marmalade over the dough then, scatter the soaked fruit and the pistachios, keeping some of the nuts for decoration.
5. Roll the marzipan into a sausage-like shape about the same length as the longest side of the dough.
6. Place it in the centre of the dough and begin to roll up firmly.
7. Cut the ends using a sharp knife, then cut the rest of the dough roll into even buns and place, cut side up, on the tray. Cover with cloth and leave to rise for another 45 minutes until risen.Preheat the oven to 170 degrees C.
8. Bake for 15-20 mins until golden but still soft to the touch.
9. Mix a little water into the icing sugar keeping the consistency on the thicker side.
10. Drizzle over the buns and scatter over the remaining pistachios.
Nutrition Information:
covered percent of daily need
