Stollen Spirals with photo

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Stollen Spirals
This makes 11-12 spirals or some spirals and some mini stollen
Ingredients
zest of 1 orange plus the juice of half
4 tablespoons cointreau
85g dried cranberries
85g mixed dried fruits
550g bread flour
2 x 7g sachets yeast
85g brown/raw sugar
85g butter
1 large egg
250ml warm milk
25g pistachios
marzipan from EDC or UK site
Method
Stir together the zest, juice and cointreau mix with the cranberries and fruit. Leave overnight.
WArm the milk to 37⁰ on speed 1. My milk was cold and took 1 minute.
Add the egg and mix on speed 5   for 5-10 seconds. Set this aside.
Put flour, yeast, sugar and a pinch of nutmeg into  . Add ½ teaspoon salt and butter. Mix at speed 5 for 5 seconds.
Add the egg/milk mixture.  for 3 minutes.
Let rise in an oiled bowl for 45 minutes until doubled.
Knock the dough down and roll out about 70cm x 18cm.
Add the pistachios to the fruit and scatter down the dough.
Roll marzipan into a sausage shape and put beside the fruit.
Roll up like a sausage roll.
These can then be cut into smaller rolls or I left some as longer pieces.
Leave to rise for about 45 minutes.
Bake at 190⁰ for 15-20 minutes.


This recipe was adapted from one in the BBC Good Food magazine.