Stollen Buns Recipes

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine warm milk, eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a floured surface. Knead candied fruit and currants into dough (knead in more flour if necessary). Divide and shape into 24 balls; flatten slightly. Place 1 teaspoon cold butter in center of each circle. Fold circles in half over butter; press edges to seal. Place in a greased 15x10x1-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 15-20 minutes. Cool in pan 5 minutes; serve warm. Freeze option: Freeze cooled rolls in airtight containers. To use, microwave each roll on high until warmed, 30-45 seconds.

Steps:

• Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
• Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
• Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
• Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.

Steps:

• Put the first 5 ingredients into a large bowl and mix. Rub in the butter. Or you can do this in a food processor. Put 200ml milk, treacle and brandy into a pan and warm until the treacle melts. Stir well.
• Beat one of the eggs and the oil into the liquid, then add the whole lot to the dry ingredients and mix to a smooth dough. Let it sit for 10 mins, then knead for 1 min on a lightly floured surface until smooth and springy. Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place until doubled in size. Leave it overnight in the fridge instead if you have time - bring the dough back up to room temperature before step 3.
• Lightly flour the work surface. Tip the dough from its bowl and press out into a rectangle about A4 size. Scatter over the fruit and zest, knead in until even, then roll out the dough to a rectangle approximately 50 x 15cm. Squash the marzipan into a cylinder, then roll into a thick sausage the same length as the dough. Sit it in the middle of the dough, wet the dough a little around the edges and roll it around the marzipan.
• Heat oven to 200C/180C fan/gas 6 and line 3 baking sheets with baking parchment. Dip a large sharp knife into some flour and slice into 14 rounds, discarding the very end bits. Flatten each bun and its marzipan middle a little with your hand. You can freeze them at this stage. Put onto the sheets well spaced, then cover with oiled cling film and leave to rise until about half their size again. Beat the second egg with 1 tbsp milk and brush it all over the buns. Sprinkle with almonds.
• Heat oven to 200C/180C fan/gas 6 and bake for 15 mins or until risen and golden. After a few mins cooling, lift onto a cooling rack. Melt the icing sugar with 4 tbsp just-boiled water, then brush the syrup all over the buns - be generous with it. Dust with a little more sugar to serve. Best eaten within 48 hrs.