Stollen Swirl

Christmas seems to be all to fast approaching this year with a scant 3 weeks to go. I have been trialing different traditional Christmas cakes over the last few weeks with varying degrees of success and then realised, my family don't do Christmas in the traditional sense - especially not when it comes to the food. The Stollen swirl was then born; mashing up my love for a good cinnamon swirl, my other halfs new found love of stollen (which I'm yet to find a vegan version of) and the total excess of Christmas with the finished product sizing well over the average dinner plate and stuffed with treats. You could also skip coiling the dough round to create a giant swirl and cut through the rolled dough to create a more traditional cinnamon bun look but I love seeing people's faces when presented with a slice of this. The dried fruit measurements are a rough guide - use your favourites to personalise the cake to your family. I really hope you make this giant bun and that it brings some festive cheer to your kitchen.

Ingredients:
Dough:
800g strong white flour plus extra for dusting
7g fast action yeast
1/2 tsp salt
100g caster sugar
500ml soy milk
150g plant based butter

Filling:
2 tsp ground ginger
1 tsp nutmeg
1/4 tsp clove
2 tbsp raisins
2 tbsp cranberries
2 tbsp mixed peel
1 tbsp crystalised ginger
3 tbsp glace cherries
4 tbsp cinnamon
75g plant based butter
75g caster sugar
1 block marzipan

Icing:
6 tbsp icing sugar
2 tbsp water
1 tsp orange extract

Method:

Pop the butter and milk for the dough into a jug and microwave fora  couple of minutes until warm and the butter melted. Place the other dough ingredients into the bowl of your mixer and combine before adding in the warmed milk and butter. Mix for around 10 minutes until the dough is stretchy, bouncy and has a spring to it. The dough should feel like the lobe of your ear!

While the dough is mixing, chop the cherries and crystallized ginger then add to a bowl with the other dried fruit, ginger, clove and nutmeg. Stir well to ensure all of the fruit is coated. In a separate bowl, mash together the cinnamon, butter and sugar then place to one side.

Roll out the marzipan as thin as you can, around 2mm thick then place to one side. I would recommend rolling out out between 2 sheets of greaseproof paper to stop it sticking.

Once the dough is ready, flour a large sheet of baking paper and tip out the dough onto it. Roll out the dough, adding more flour as needed, to a large rectangle around 4 mm in thickness. Gently spread on the cinnamon butter - I find using my fingers gets the best results over a knife or pastry brush. Sprinkle on the dried fruit then tear of little pieces of the marzipan and lay over the top. Leave some gaps between the marzipan so its not in every bite so as not to overwhelm the cake.

Beginning at one long side, carefully fold the dough over to create the start of the roll, pulling gently to keep the dough taught and to help it release from the baking paper. Keep rolling until you reach the other side then smooth the edge of the dough onto the roll with your fingers. Create a spiral from the dough on a well floured baking sheet and leave to rest for half an hour.

Preheat your oven to 160c fan then bake the swirl for 20-25 minutes until golden brown and slightly crisp on the outside. Allow to cool for 15 minutes once baked.

Mix together the icing sugar with the orange extract then slowly add water until the mix resembles single cream, Drizzle over the still warm swirl to help the icing melt in.

Serve warm with ice cream for desert or a drizzle of plant based cream for a christmas appropriate snack!

Please make this and take a picture, tagging me using #diaryofadefectivehousewife

Enjoy!