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A Christmas table settings with a loaf of stollen with slices cut off Tried & Tested

Stollen

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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.