Stollen: German Christmas Bread

    2 hours 40 minutes

    I got this stollen recipe while I was Head Baker at the Dorchester Hotel in London. It's a traditional German Christmas bread packed with dried fruit and filled with a marzipan surprise.

    20 people made this

    Serves: 15 

    • 1 sachet (7g) dried yeast
    • 160ml warm milk (45 deg C)
    • 1 large egg
    • 65g sugar
    • 1 1/2 teaspoons salt
    • 75g unsalted butter, softened
    • 340g bread flour or plain flour
    • 50g currants
    • 55g sultanas
    • 55g red glace cherries, quartered
    • 160g diced mixed citrus peel
    • 170g marzipan
    • 1 heaped teaspoon icing sugar
    • 1/2 teaspoon ground cinnamon
    • toasted slivered almonds for sprinkling on top

    Preparation:2hours  ›  Cook:40min  ›  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, sugar, salt, butter and 3/4 of the flour then 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 rope 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.
    7. Preheat oven to 180 degrees C.
    8. 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.
    9. Allow loaf to cool on a wire cooling rack. Dust the cooled loaf with icing sugar, sprinkle with cinnamon and finish with the toasted slivered almonds.

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    Reviews in English (109)


    Try it in your bread machine. Really! Just put in all the liquid ingredients, then the flour (I reduced the amount to 2 1/4 cups) and then the yeast on top...after it has started to mix together, add the candied fruit a little at a time. Most of it will mix in, some may be left at the bottom of the pan. After the first rise, remove it from the machine. Turn your oven on to 200 degrees for 5 minutes - then turn it off. Knead the dough a little to get all the fruit in - the dough should be soft and a little sticky - don't add to much flour it will make the final product stiff and dry! Then roll it out and put in the marzipan just like the recipe says. Put it in the warmed oven to rise - I guarantee it will rise up beautifully - as long as you haven't added too much flour! It is a wonderful recipe!  -  23 Dec 2005  (Review from Allrecipes USA and Canada)


    This is the 4th year I've used this recipe to make stollen as gifts for family and friends. It's great! A few tips for people first setting out: 1) Marzipan contains almonds, so take care if you or anyone you make it for has nut allergies. 2) This makes a HUGE stollen. When the recipe calls for folding the halves it over onto one another, instead put each half on its own tray (or well separated on a large baking pan) and make two in one go. 3) Sprinkle icing sugar on the stollen just after you pull them out of the oven - don't wait! The heat from the dough will be sufficient to melt the sugar and create a sugary 'crust' instead of just powder.  -  15 Dec 2007  (Review from Allrecipes USA and Canada)


    I have tried several Stollen recipes and this one is the best. The traditional German bread was moist inside with a delightfully sweet marzipan surprise. Thanks!  -  02 Jan 2002  (Review from Allrecipes USA and Canada)