Date, Almond and Clementine Christmas Stollen

First soak the fruits. Put the dates, raisins and bicarbonate of soda into a small bowl, pour over the hot tea and stir, then leave to soak for 30 minutes (or you can cover and soak the fruits overnight, if you prefer). Stir in the clementine zest, then set aside until needed.

Meanwhile, measure the flour, yeast, mixed spice and butter into the bowl of an electric stand mixer, attach the dough hook and mix until the butter is rubbed in and the mixture resembles fine breadcrumbs. Add 30g caster sugar and the salt and mix in swiftly. The sugar and salt can have an effect on the yeast, especially fresh yeast, so I add the sugar and salt after the initial mixing stage.

Whisk the milk and 1 of the eggs together. With the mixer running on a slow speed, add the milk and egg mixture, then continue kneading the dough on a slow speed for 8–10 minutes. The dough will look sticky and wet but it’s perfectly good. Alternatively, you can make and knead the dough by hand, if you prefer (though it is a trickier than normal dough to make by hand, so I recommend using a mixer), or you can make it using the Thermomix method (see Cook’s Notes).

Lightly grease a mixing bowl. Turn the sticky sweet dough out onto a lightly floured work surface, knead the dough into a smooth ball and then place it in the greased bowl. Cover the bowl with a clean dry tea towel or cling film and leave the dough to rise in a warm place until doubled in size, about 40–50 minutes.

Once the dough is ready, turn it out onto a lightly floured work surface, knock it back, then divide the dough in half. Shape each portion of dough into a log shape, then press out and shape each one into a rectangle about 25 x 15cm. I try not to use a rolling pin to do this as it compacts the dough too much, and all that rising time is sort of defeated, so use your fingers instead.

Grease a large baking sheet and set aside. Drain the soaked fruit mixture, discarding any liquid, then divide the fruit between the two rectangles of dough, spreading it evenly over the dough. Fold over the 2 short (15cm) ends of each dough rectangle to cover the fruit mixture (making a rectangle about 15 x 12.5cm). Place a marzipan log in the centre of each rectangle of dough (along the 12.5cm length), fold the two 12.5cm-long sides over the marzipan log to make an envelope (each finished loaf will be about 12.5cm long), then turn each loaf over so that the join is underneath.

Place the loaves on the prepared baking sheet, leaving a 15cm gap between them (or place each loaf separately on a smaller baking sheet, if you prefer). Lightly cover the loaves with a clean dry tea towel or cling film and leave to rise again (prove) in a warm place until well risen, about 35–40 minutes. Meanwhile, preheat the oven to 180°C/Gas Mark 4.

Prepare the egg wash. Put the remaining egg, 1 tablespoon caster sugar and the brandy in a small bowl and whisk together. Generously brush each risen loaf with the egg wash and dust heavily with caster sugar.

Bake the loaves in the oven for 40 minutes, then remove them from the oven, brush with the egg wash for a second time and then return the loaves to the oven for a further 5 minutes or until risen and deep golden brown. Once cooked, the loaves will sound hollow when tapped on the base.

Remove from the oven, transfer the loaves to a wire rack and leave to cool completely. Store the baked stollen in an airtight container and eat within 2 days, or freeze on the day of making (see Cook’s Notes).

To serve, heavily dust each stollen with icing sugar, then slice and serve.

Cook’s Notes

This stollen freezes well for up to 3 months. Wrap the loaf well and freeze on the day of making. Defrost overnight at room temperature before serving.

Replace the dates with dried cranberries or chopped ready-to-eat dried apricots, and if you really want a boozy kick, replace the tea with dark rum, brandy or cognac.

I normally use dried dates for this recipe, but you can use fresh medjool dates instead, if you like. Remove the stones and chop the flesh. Soak the raisins in the hot tea with the bicarbonate of soda, as above, then stir in the chopped medjool dates and use in the recipe above.

Thermomix method for the dough

Weigh the flour, yeast, mixed spice and butter directly into the Thermomix bowl using the built-in weighing scales. Gradually turn the dial to 8 for 30 seconds until the butter is rubbed into the flour and the mixture resembles fine breadcrumbs. Add 30g caster sugar, the salt, milk and 1 egg, then press the Pulse button twice. Set the timer for 1 minute 30 seconds and press the Dough button. Warning: the kneaded dough is meant to be sticky; do not panic! Transfer the dough to a lightly greased bowl, cover and leave to rise in a warm place until doubled in size. Shape and assemble, leave to rise again (prove) and then bake the stollen loaves as per the recipe above.