Spicy Stollen Braid
Love Stollen? This spicy and fruity remix will make you vibrate.
450g pure flour
225 ml whole milk (although semi-skimmed be fine)
3 tablespoons honey (preferred clear)
85 g butter cut into small cubes
140g mixed dried fruit
4 tablespoons juice or orange juice (for t-totallers)
7g bag of dried quick yeast
A walnut of grated nutmeg finely
] 1 teaspoon of mixed spices
1 big beaten egg plus another to frost
Zest of a lemon
Zest of an orange
A handful of slivered almonds
Icing sugar to sprinkle
Mix dried fruit in a bowl with brandy or orange juice, cover with cling film and microwave in maximum power. minute. Stand aside to calm yourself down.
Mix the milk and honey in a saucepan and heat (medium) on a cooktop until they start boiling. Remove and add the butter cubes. Stir until the butter is melted.
Mix flour, yeast, all spices (including nutmeg and cinnamon) and salt in a large bowl.
When the milk mixes have cooled to body temperature, add all to the flour bowl. Mix the egg and zest with a spoon and then with your hands until it forms a paste. Add some flour if it is really sticky.
Pour the dough on your work surface (make sure it is lightly rubbed with flour so that it does not stick) and knead for 10 minutes or until It is smooth and stretchable. Place the dough in a clean and lightly greased bowl and cover with a greased food film. Let it prove for 2 hours or until it has doubled in size. The dough can now be kept in the refrigerator for up to 2 days. just be sure to let it warm to room temperature before continuing.
When the dough has doubled in size, place it on your work surface and massage the air bubbles. Add the soaked fruit and knead everything.
Roll the dough into a square about 40 x 40 cm, then cut into 3 long strips. Divide the marzipan into 3 balls and roll them to the same length as the strips of dough. Put a marzipan "sausage" on each strip of dough, then pinch the sides of the dough to wrap the marzipan – so you'll have 3 long sausages filled with marzipan. Turn the dough so that the seams are underneath, then pinch the 3 ends together. Tighten the dough firmly by pinching together to seal at the end. Place the braid on a baking sheet lined with parchment paper, placing the ends under a clean finish. Cover lightly with a sheet of oiled food film, leave to act for 30 minutes to 1 hour or until doubled.
Preheat the oven to 190 ° C (170 ° C for fan) / gas mark 5. Remove the lid from the braid, baste with beaten egg and sprinkle the flaked almonds. Bake in the center of the oven for 30 minutes until they are golden brown and well cooked. Transfer to a rack (or similar) to cool and sprinkle with icing sugar before serving. Can be stored for up to 5 days in an airtight container.
Spiced Christmas Cake
Your traditional Christmas cake has got a spicy touch (we can see a theme appearing here …).
1 tablespoon of orange blossom water
1 teaspoon of rose water
3 tablespoons of light honey
] 200g of candied cherries
Zest of 2 lemons plus 100 ml of its juice
200 g of dried apricots, sliced
175 g of golden sultans
140 g of dried cranberries or sour cherries, or a mixture of both
280 g of butter left out of the refrigerator until room temperature, plus a little to grease
140 g of sugar in golden powder
140 g light muscovado sugar
4 large beaten eggs
flour nature 250g
100g almond powder
To feed the cake:
1 teaspoon of orange blossom water
50ml of orange juice
zest and juice), water of orange blossom or new the cake), rose water and honey in a large bowl. Stir in all the dried fruits and cover. Let stand overnight in a cool room.
When you are ready to proceed the next day, preheat the oven to 160 ° C, 140 ° C for a fan or gas mark. 3. Grease and line up a 20 cm round or square box (for a nice cake use a slightly larger piece for a shallower cake) with parchment paper. In a large separate bowl, beat the butter and the two sugars with an electric mixer until they are pale and foamy. Beat the eggs, one at a time, stir in the flour, almonds and cinnamon. You will begin to recognize the "classic" Christmas cake mix.
Add the soaked fruit and any juice left in the bowl, mix gently. Pour the mixture into the prepared tin and level the top.
TIP: For a flat rather than slightly rounded cake, make a gradual dip at the center of the mixture with the back of a wooden spoon (and lightly floured).
Bake for 1 hour 30 minutes at preheated temperature then lower oven to 140 ° C / 120 ° C for blower or gas mark 1. Bake another hour 50 minutes for 22 cm cakes. hour 30 minutes To test, a knife pressed in the center should come out clean.
Cool in tin, sitting on a rack or on a heat-resistant surface.
Food ingredients should be mixed while the cake is still a little hot. Using a thin skewer or knife, pierce the cake about 10 times and pour it onto the liquid (which can then be seen).
In an airtight container, this cake can keep up to 1 month.
If you prepare the cake in advance, feed it once a week for up to 4 weeks.
Ice the cake as you please – try a cinnamon icing for this extra kick.
Chocolate Brownies with Cranberry and Cranberries
Okay, so this is not a traditional Christmas cake as such, but it will help to properly use the cranberry sauce left there! Heat them with cinnamon ice cream for a real treat! It's much simpler than the previous two, but just as tasty!
150 g dark chocolate, broken into pieces
200 g butter
40 g cocoa powder,
3 large eggs, beaten
200 g brown sugar
to raise flour
50 g dried cranberries
100 g macadamia nuts
60 g cranberry sauce (or less, depending on what is left of Christmas day)
Preheat the oven to 180 ° C / 160C for blower / gas mark 4 and top with a 20 cm x 20 cm baking paper.
Melt dark chocolate with butter in the microwave or in a heatproof bowl, just on simmering water.
Mix sugar, flour and cocoa powder and slowly add / mix the mixture of melted chocolate and butter until smooth. Stir in the eggs until smooth, then stir in the dried cranberries and macadamia nuts and cranberry sauce.
Pour the mixture into the box (resist the urge to eat everything at once) and smooth the surface with a wooden spoon or plastic utensil. Bake 25 to 30 minutes (depending on whether you like them or not). Slice the brownies when they have cooled and enjoy!