Classic Stollen by William & Suzue Curley
About the bake
This recipe is brought to you by William and Suzue Curley and features in their Patisserie book. The stollen 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 Christollen or Striezel. 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 stollen.