Christmas Stollen

    2 hours 40 minutes

    This is a great recipe that is of German origin that is filled with dried fruit. It makes a perfect food gift at Christmas.

    8 people made this

    Serves: 15 

    • 2 teaspoons active dry yeast
    • 160ml warm milk (45 degrees C)
    • 1 large egg
    • 60g caster sugar
    • 1 1/2 teaspoons salt
    • 75g unsalted butter, softened
    • 350g bread flour
    • 50g currants
    • 55g sultanas
    • 55g red glace cherries, quartered
    • 160g diced mixed citrus peel
    • 180g marzipan
    • 1 heaped teaspoon icing sugar
    • 1/2 teaspoon ground cinnamon
    • toasted flaked almonds, for sprinkling on top

    Preparation:20min  ›  Cook:40min  ›  Extra time:1hour40min rising  ›  Ready in:2hours40min 

    1. In a small bowl dissolve yeast in warm milk. Let stand until creamy; about 10 minutes.
    2. In a large bowl combine the yeast mixture with the egg, caster sugar, salt, butter and 3/4 of the bread flour; beat well. Add the remaining flour a little at a time, stirring well after each addition.
    3. When the dough has begun to pull together turn it out onto a lightly floured surface and knead in the currants, sultanas, dried cherries and mixed peel. Continue kneading until smooth; about 8 minutes.
    4. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
    5. Lightly grease a baking tray. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a sausage and place it in the centre of the dough. Fold the dough over to cover it; pinch the seams together to seal.
    6. Place the loaf, seam side down, on the prepared baking tray. Cover with a clean damp tea towel and let rise until doubled in volume; about 40 minutes. Meanwhile, preheat oven to 180 degrees C.
    7. Bake in the preheated oven for 10 minutes then reduce heat to 150 degrees C and bake for a further 30 to 40 minutes or until golden brown.
    8. Allow loaf to cool on a wire cooling rack. Dust the cooled loaf with icing sugar, sprinkle with cinnamon and finish with toasted flaked almonds.

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    this is the best stollen ever family and friends very impressed and easy to do  -  25 Nov 2013