German stollen

    3 hours 30 min

    This Stollen recipe is the traditional German sweet-yeasted fruit bread, which is particularly wonderful at Christmas. Serve thickly sliced for breakfast, brunch or with a cup of tea.

    22 people made this

    Makes: 1 Stollen

    • 1kg plain flour
    • 2 (7g) sachets dried active baking yeast
    • 200g caster sugar
    • 1 pinch salt
    • warm milk, as needed
    • 125g butter, softened
    • 6 eggs
    • 100g sugar
    • 500g ground almonds
    • 250g sultanas
    • 250g currants
    • 500g cut mixed peel
    • 1 unwaxed lemon, zest grated
    • melted butter for brushing
    • icing sugar for dusting

    Prep:1hr  ›  Cook:1hr  ›  Extra time:1hr30min proofing  ›  Ready in:3hr30min 

    1. Mix together flour, yeast, 200g sugar, salt and some warm milk. Set aside.
    2. In a separate bowl, beat butter, eggs and remaining sugar until fluffy.
    3. Mix all the remaining dough ingredients and knead into a pliable dough. Cover dough with a tea towel and prove for 1 to 1 1/2 hours.
    4. Punch the dough down and shape the Stollen. Transfer to a baking tray lined with baking parchment and prove for 20 minutes uncovered.
    5. Meanwhile, preheat oven to 180 C / Gas 4. Bake Stollen in preheated oven for 1 hour or until as skewer inserted in the centre comes out clean.
    6. Brush Stollen with butter whilst still hot. Once cool, liberally sprinkle with icing sugar.


    Two 7g sachets of dried active baking yeast is equivalent to 4 1/2 teaspoons.

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