FROM KENWOOD WITH LOVE

Whipping up a batch, or three, of these seasonal smackerals has never been so easy thanks to the very best kitchen kit from Kenwood the Chef Titanium Patissier XL Mixer. Give your guests a warm welcome with cakes straight from the oven or make in advance for sweet treats to gift friends and family.

Makes: 30 pieces

Total time: 40 minutes, plus proving time

Ingredients

For the stollen:
100g blanched almonds
42g fresh yeast
150ml semi-skilled milk
500g plain flour for rolling
50g sugar
8g vanilla sugar
½ tsp salt
150g butter, softened
100g marzipan
100g dried cranberries

To finish:

100g butter
100g icing sugar

Method:

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. 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.

3. Cover and leave for an hour. 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.

4. Cover once again for 15 minutes. WhiIe they are resting, preheat the oven to 180 °C/ Fan 155 °C.

5. Bake in the oven for approx. 15 minutes.

6. Melt the butter and gently brush the warm stollen bites.
Sprinkle liberally with icing sugar.

7. Store in an airtight jar to prolong freshness.

SPRINKLE WITH JOY

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