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One stollen covered in flour on a brown background Tried & Tested

Stollen

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4 stars based on 1 ratings

This recipe is brought to you by William and Suzue Curley and features in their Patisserie book. The stöllen originates from Germany, where for centuries it has been eaten during the Christmas season. The spiced loaf, originally round in shape, is thought to originate from the 14th century, and is often referred to as Christoleen or Streizel. To reduce your cooking time, you could buy pre-made candied orange peel instead of making it. You could also marinate the sultanas well in advance of making the stöllen.

 

Key Information

  • Prep:
  • Bake:
  • Makes:4
  • Skill level:medium

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Ingredients

For the confit orange

  • 1 1 Orange(s)
  • 170ml 5⅞ fl oz Water
  • 125g 4½ oz White caster sugar (we use Silver Spoon)

For the stollen

  • 145g 5⅛ oz Sultanas
  • 80ml 2¾ fl oz Rum
  • 200g 7⅛ oz Marzipan
  • 500g 17⅝ oz Strong white bread flour sifted (we use Allinson) Strong white bread flour
  • 60g 2⅛ oz White caster sugar (we use Silver Spoon) White caster sugar
  • 10g ½ oz Salt
  • 125ml 4¼ fl oz Milk (whole)
  • 25g 1 oz Fresh yeast
  • 3 3 Egg(s) (free range) large
  • 250g 8⅞ oz Butter (unsalted) softened
  • 40g 1½ oz Walnuts chopped
  • 40g 1½ oz Almonds (whole) chopped
  • Lemon zest
  • Cinnamon

For the topping

  • 400g 14⅛ oz Butter melted
  • Icing sugar to dust (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    First of all make the confit orange. Score around the orange in quarters, then gently take off each quarter of the peel.

    Ingredients for this step

    • 1 1 Orange(s)
  2. Classic mode Step 2

    Bring a pan of water to the boil, then add the peel and blanch for 30 seconds. Drain the peel and discard the water. Refresh under cold water and repeat the process.

  3. Classic mode Step 3

    Put 170 ml water in a saucepan with the sugar. Add the drained orange peel and bring to the boil. Reduce to a low heat and cook for two hours until the orange is soft and candied.

    Ingredients for this step

    • 170ml 5⅞ fl oz Water
    • 125g 4½ oz White caster sugar (we use Silver Spoon) White caster sugar
  4. Classic mode Step 4

    Pour into a shallow tray and leave to cool before transferring to the fridge. Note – you will only need to use about 1/4 of this in the recipe. The rest can be crystallised by rolling in sugar and used for decorating or as sweets.

  5. Classic mode Step 5

    Next bring another pan of water to the boil and add the sultanas.

    Ingredients for this step

    • 145g 5⅛ oz Sultanas
  6. Classic mode Step 6

    Simmer for 2-3 minutes then strain. Spoon the sultanas into jars and pour over 60 ml of the rum. Seal and leave to marinate, ideally for 24 hours. These can be stored for up to 3 months.

    Ingredients for this step

    • 60ml 2 fl oz Rum
  7. Classic mode Step 7

    For the Stöllen: divide the marzipan into 4 equal portions, shape into balls and roll out into a 15cm (6 inch) sausage shape on a lightly floured surface and place on a baking tray, covered with baking parchment.

    Ingredients for this step

    • 200g 7⅛ oz Marzipan
  8. Classic mode Step 8

    Sift together the flour, sugar and salt into the bowl of an electric mixer fitted with a dough hook (or alternatively mix by hand). Warm the milk in a saucepan until it reaches 30–34°C, then mix in the yeast.

    Ingredients for this step

    • 500g 17⅝ oz Strong white bread flour sifted (we use Allinson) Strong white bread flour
    • 60g 2⅛ oz White caster sugar (we use Silver Spoon) White caster sugar
    • 10g ½ oz Salt
    • 125ml 4¼ fl oz Milk (whole)
    • 25g 1 oz Fresh yeast
  9. Classic mode Step 9

    Add the eggs, yeast and milk to the flour mixture. Beat together for 10–12 minutes, until the mixture is elastic and comes away from the side of the bowl. Add the butter to the mixture and continue to beat until the mixture comes away from the side again.

    Ingredients for this step

    • 3 3 Egg(s) (free range) large
    • 250g 8⅞ oz Butter (unsalted) softened
  10. Classic mode Step 10

    Add the nuts, lemon zest, cinnamon, 40g of the confit orange, the rum soaked sultanas and 20ml of the remaining rum to the bowl until dispersed within the dough. Leave the mixture to prove for about 1 hour.

    Ingredients for this step

    • 40g 1½ oz Walnuts chopped
    • 40g 1½ oz Almonds (whole) chopped
    • Lemon zest
    • 20ml ¾ fl oz Rum
    • Cinnamon
  11. Classic mode Step 11

    Knock back the dough, then divide into 4 equal pieces. Knock back each piece, shape into a ball and roll out into a 17 x 10cm (6. x 4 inch) rectangle on a lightly floured surface.

  12. Classic mode Step 12

    Place the roll of marzipan inside each rectangle of dough and fold over the dough to enclose it. Press gently to seal.

  13. Classic mode Step 13

    Place each rectangle of dough on a tray and leave to prove for about 35–40 minutes, or until it has doubled in size. Preheat the oven to 200°C (fan 180°C. gas mark 6).

  14. Classic mode Step 14

    Bake for 35–40 minutes, then leave to cool for 10 minutes. Use a pastry brush to generously coat each stollen with melted butter. Leave to set, then dust with icing sugar.

    Ingredients for this step

    • 400g 14⅛ oz Butter (unsalted) softened
    • Icing sugar to dust (we use Silver Spoon)
A Christmas table settings with a loaf of stollen with slices cut off Tried & Tested

Stollen

Read reviews
0 stars based on 1 ratings

A lovely Christmas favourite, packed with dried fruit and a tasty marzipan surprise. This would also be a great edible gift for friends and family too.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 450g 16 oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 1tsp 1tsp Salt
  • 50g 1⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Cinnamon
  • 1 1 Easy bake yeast sachet
  • 50g 1⅞ oz Sultanas
  • 50g 1⅞ oz Currants
  • 50g 1⅞ oz Glacé cherries halved
  • 25g 1 oz Mixed peel
  • 1 1 Egg(s) (free range) beaten
  • 125ml 4¼ fl oz Milk (whole) warmed
  • 150g 5⅜ oz Marzipan
  • Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Grease a baking sheet and set aside.  In a large bowl sift in the flour and add salt, sugar and spice.  Then blend in the yeast and all the dried fruits.

    Ingredients for this step

    • 450g 16 oz Strong white bread flour (we use Allinson) Strong white bread flour
    • 1tsp 1tsp Salt
    • 50g 1⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1tsp 1tsp Cinnamon
    • 1 1 Easy bake yeast sachet
    • 50g 1⅞ oz Sultanas
    • 50g 1⅞ oz Currants
    • 50g 1⅞ oz Glacé cherries halved
  2. Classic mode Step 2

    Make a well in the centre and add the beaten egg and enough warm milk to form a soft dough.

    Ingredients for this step

    • 1 1 Egg(s) (free range) beaten
    • 125ml 4¼ fl oz Milk (whole) warmed
  3. Classic mode Step 3

    Turn the dough out on to a lightly floured surface and knead until smooth and elastic.  This can take up to 10 minutes.  If using a mixer with a dough hook mix for 5 minutes.

  4. Classic mode Step 4

    Roll the dough then shape into a rectangle about 22cm x 12cm x 2.5 cm thick.

  5. Classic mode Step 5

    Roll the marzipan into a long sausage, just a little shorter than the length of the dough rectangle.

    Ingredients for this step

    • 150g 5⅜ oz Marzipan
  6. Classic mode Step 6

    Place the marzipan log along the centre of the dough, fold the dough over almost in half to enclose it and press the edges firmly to seal.  Transfer to the prepared baking sheet, cover and leave to rise until doubled in size.  This can take about 45 – 60 minutes.

  7. Classic mode Step 7

    Meanwhile, preheat the oven to 180°C (160°C fan, 350°F, gas mark 4).  Bake for around 35 – 45 minutes until golden and the base of the stollen sounds hollow when tapped.

  8. Classic mode Step 8

    Transfer to a rack to cool.  Dust with icing sugar.