APPLE AND CINNAMON STOLLEN
Ingredients:
1 level tbsp dried active yeast
6 tbsp caster sugar
125 ml warm water
500g unbleached white bread flour
1/2 tsp salt
50ml warm soya cream
90ml Sweetened Soya Yoghurt
2 tbsp sunflower oil
75g sultanas
75g currants
For the filling:
4 tsp ground cinnamon
2 apples, peeled and thinly sliced
2 tbsp golden caster sugar
150g pistachio marzipan
For brushing on top:
3 tbsp soya milk
2 tbsp castor sugar
Method:
Pre-heat the oven to 220C.
In a measuring jug combine the warm water, yeast and sugar, mix well and leave in a warm place for about 10 minutes for the yeast to start to bubble.
In a large bowl mix the salt into the flour, make a well in the centre of the flour and pour in the yeast mixture, soya cream, yoghurt and oil.
Using one finger stir in the liquid until the dough is coming together, then use both hands and start to knead.
Turn out the dough onto a lightly floured flat surface and knead, using your fingers to stretch the dough up and then gently fold back, it will be sticky to begin with so you may need to add more flour, but don’t add too much. Use a bread plastic scraper if the dough sticks to the work surface.
Knead until smooth and elastic, usually about 10 minutes. Finally gently knead in the sultanas and currants.
Place in an oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1 – 1 1/2 hours, until doubled in size.
Shape the dough into a large rectangle on a piece of greaseproof paper. Roll out the marzipan to match the size of the bread and lay it on top of the bread.
Lay the apple slices all over and sprinkle with cinnamon and sugar.
Roll the dough up gently so you have a large sausage shape. Leave, covered with oiled cling film to prove for 1 hour until risen.
Warm the soya milk and sugar together to dissolve the sugar, brush this over the top. Slash the top slightly with a sharp knife.
Bake in the pre-heated oven for 30 minutes until golden.
Dust with icing sugar to serve.