Christmas Stollen

Christmas Stollen


5 people made this

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


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.

Recently Viewed

Reviews (1)


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

Write a review

Click on stars to rate