Traditional Stollen

    2 hours 45 min

    A lovely German Stollen recipe filled with almonds, mixed peel and sultanas, and lightly flavoured with vanilla, nutmeg and clove. Makes your house smell like Christmas!

    22 people made this

    Makes: 1 Stollen

    • 25g dried active baking yeast
    • 100ml lukewarm milk
    • 1 pinch caster sugar
    • 275ml milk
    • 250g butter
    • 1kg plain flour
    • 200g caster sugar
    • 250g blanched almonds, coarsely chopped
    • 2 egg yolks
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 1 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1 good pinch ground cloves
    • 200g mixed peel
    • 200g sultanas
    • To finish
    • 2 tablespoons melted butter
    • icing sugar for dusting

    Prep:25min  ›  Cook:30min  ›  Extra time:1hr50min proofing  ›  Ready in:2hr45min 

    1. In a small bowl, stir together yeast and pinch of sugar in 100ml of the warm milk. Let stand until creamy, about 10 minutes
    2. Heat together remaining milk and butter in a pan over low heat. Remove from heat once melted.
    3. Combine the yeast mixture and the milk-butter mixture with all of the remaining ingredients together, except the peel and sultanas. Knead for 5 to 8 minutes, working in the peel and sultanas.
    4. Cover bowl and prove in a warm place for 1 hour or until doubled in volume.
    5. Remove dough and shape into an oval loaf. Transfer to a baking parchment lined baking tray. Cover with a damp tea towel and let rise until doubled in volume, about 40 minutes.
    6. Bake in a preheated 180 C / Gas 4 oven for 30 to 35 minutes.
    7. Immediately after baking, brush Stollen with melted butter and dust liberally with icing sugar.

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