Traditional Stollen

Traditional Stollen


12 people made this

About this recipe: A great Christmas bread/cake that you can make ahead of time. It tastes best after leaving it a couple of days to mature. Enjoy thickly sliced for breakfast, brunch, afternoon tea or elevenses.


Serves: 15 

  • 1kg plain flour
  • 1 dash lukewarm milk
  • 1 pinch caster sugar
  • 80g fresh yeast or 25g dried active baking yeast
  • 200g caster sugar
  • 350ml lukewarm milk
  • 200g sultanas
  • 250g blanched almonds, coarsely chopped
  • 200g cut mixed peel
  • 1/2 tablespoon salt
  • 250g butter
  • 2 egg yolks
  • To Finish
  • 2 tablespoons melted butter
  • icing sugar for dusting

Prep:25min  ›  Cook:30min  ›  Extra time:2hr proofing  ›  Ready in:2hr55min 

  1. Crumble yeast over the flour in a bowl. Sprinkle with 1 pinch sugar and a dash of lukewarm milk. Cover and prove in a warm place for 1 hour.
  2. Heat together remaining milk and butter in a pan over low heat.
  3. Mix all the remaining ingredients together, except the sultanas. Work into the risen dough. Finally, add the 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 rectangular loaf. Transfer to a baking parchment lined baking tray
  6. Bake in a preheated 180 C / Gas 4 oven for 30-35 minutes.
  7. Immediately after baking, brush Stollen with melted butter and dust liberally with icing sugar.

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Reviews (1)


This recipe was very vague and to say the least im glad i own an old Kenwood chef... on the third step i had a nice dough and then i had to add the milk, and butter. It became a slop like soup. I knew this wasn't worth my time to i gave it to my Kenwood and with nearly 200g of extra flour it managed to resurrect the dough from soup to tough dough. - i recommend that you revise your recipe! - 02 Dec 2013

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