Can a Times subscriber pleae help by sharing this stollen recipe

[Galliano]

www.thetimes.co.uk/article/mary-berry-stollen-jds2z0wds7f

I’d love to make stollen but think it might be a challenge for me. I usually get on well with Mary Berry and this recipe looks a lot simpler than some but frustratingly can only find it behind the Times pay wall. Would be hugely grateful if anyone could extract it!

I have a Times subscription but have no idea how to do as you ask, but would be happy to if told how!

I do but I'm a new user so can't post images. I'll try and message you them

Stollen
Serves 10
Ingredients
225g strong white flour
7g pack of fast-action yeast
50g caster sugar
75g very soft butter
½ tsp grated nutmeg
1 egg
5 tbsp milk
Grated zest of half a lemon
175g mixed dried fruit, such as raisins, currants, sultanas
Method

1. Measure the first seven ingredients into a bowl and mix by hand or in a freestanding mixer using a dough hook until the dough comes together. Knead by hand on a floured work surface for 10 min or in a mixer for 5 min on a low speed until the dough is soft, smooth, shiny and still slightly wet.

1. Put the dough into a lightly oiled bowl, cover with clingfilm and leave to rise in warm place for 1½–2 hours or until it has doubled in size and is light and puffy. Knock back the dough by hand or in the mixer, then knead in the lemon zest and fruit until they are evenly distributed. Roll the dough directly onto nonstick parchment to a 30cm x 17cm rectangle.
2. Roll the marzipan to a long sausage the same length as the dough. Lay this on the long side nearest to you and roll up like a swiss roll. Seal the edges with the rolling pin and mould into a crescent with the sealed edge on the bottom. Slide the paper and stollen on to a baking sheet, cover with clingfilm or a large polythene bag and tie the ends to create a warm atmosphere. Leave to prove in a warm place for the second rising for about 30-45 min or until it has doubled in size again.
3. Preheat the oven to 190C. Remove the bag or clingfilm and bake in the oven for about 20-25 min until light golden brown and the stollen sounds hollow when tapped underneath (check after 15 min; you may need to cover with foil if the top is getting too brown). Leave to cool, then dust heavily with icing sugar. It will keep for up to a week in an airtight container in the fridge and it freezes well. After the first day, I serve stollen warm like croissants. Slice off the amount you want in one piece, wrap loosely with foil and reheat in a moderate oven for 15 min or wrap in clingfilm and microwave. Slice thickly to serve.

There you go. Enjoy

Thanks all - massively appreciated! Will update with success or otherwise in case anyone else fancies trying it

It doesn’t say how much marzipan is needed......

I’m just using a supermarket block of marzipan - looks like the right proportions!

Just wanted to say thanks again. The recipe was as simple as I’d hoped and the end result is absolutely lovely. A block of marzipan from supermarket with an inch or two bit trimmed off the end after I rolled it too long has made for a very marzipanny cake - definitely wouldn’t need more than one block and if you wanted to make something slightly less unhealthy I reckon half would be enough

Oh I'm so glad it worked!