Additional Ingredients

To decorate

	Icing Sugar (Silver Spoon)
	Silver Spoon Cakecraft Dark Chocolate Chips
	Glacier Cherries (Billington's)
	Mixed Peel

How to make Chocolate and Cranberry Stollen

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1. Place the flour, salt and butter in a large mixing bowl. Add the butter and rub in until the mixture resembles breadcrumbs.
2. Add all the remaining ingredients except the chocolate chips, milk, and marzipan.
3. Measure the milk in a jug and pour on 125ml warm water, pour into the flour mixture, mix together then add the chocolate chips and mix until the dough gathers into a soft ball.
4. Turn the mixture out onto a floured work surface and knead for 10 minutes until smooth. Roll into a long sausage shape about 30cm/12 in long. Roll to flatten slightly.
5. Roll the marzipan into a long sausage and place down the centre of the dough. Fold the dough up and around the marzipan ensuring it is sealed in.
6. Turn the dough upside down on a greased baking tray and cover with oiled cling film. Leave to prove for 45mins-1 hour in a warm place or until doubled in size and the dough feels light and airy.
7. Pre heat the oven to 200°C/180°C fan/gas 6 and bake the stollen for 30 minutes until risen and golden brown. The dough should feel hollow when tapped underneath.
8. Once completely cool dust thickly with icing sugar and decorate with glace cherries or cranberries, chocolate chips or mixed peel.
9. Serve sliced. This is best eaten within 2 days of baking, but is also good toasted.

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