Christmas Stollen

Christmas Stollen


248 people made this

About this recipe: I got this stollen recipe while I was Head Baker at the Dorchester. It's packed with dried fruit and filled with a marzipan surprise. It makes a perfect food gift at Christmas.

Lee Smith

Serves: 15 

  • 2 teaspoons dried active baking yeast
  • 175ml (6 fl oz) warm milk (45 C)
  • 1 large egg
  • 75g (3 oz) caster sugar
  • 1 1/2 teaspoons salt
  • 75g (3 oz) unsalted butter, softened
  • 350g (12 oz) bread flour
  • 50g (2 oz) currants
  • 50g (2 oz) sultanas
  • 50g (2 oz) red glace cherries, quartered
  • 175g (6 oz) diced mixed citrus peel
  • 200g (7 oz) marzipan
  • 1 heaped teaspoon icing sugar
  • 1/2 tsp ground cinnamon
  • toasted flaked almonds for sprinkling on top

Prep:2hr  ›  Cook:40min  ›  Ready in:2hr40min 

  1. In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with the egg, caster sugar, salt, butter, and 3/4 of the bread flour; beat well. Add the remaining flour, a little at a time, stirring well after each addition.
  3. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, sultanas, dried cherries and mixed peel. Continue kneading until smooth, about 8 minutes.
  4. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  5. Lightly grease a baking tray. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the centre of the dough. Fold the dough over to cover it; pinch the seams together to seal.
  6. Place the loaf, seam side down, on the prepared baking tray. Cover with a clean, damp tea-towel and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 C / Gas mark 4.
  7. Bake in the preheated oven for 10 minutes, then reduce heat to 150 C / Gas mark 2 and bake for a further 30 to 40 minutes, or until golden brown.
  8. Allow loaf to cool on a wire cooling rack. Dust the cooled loaf with icing sugar, sprinkle with cinnamon and finish with toasted flaked almonds.

Recently viewed

Reviews (27)


i found it needed a little more flour too, and not liking a lot of peel i only used 2oz (and used flaked almonds and more currants, raisins to make up the 4oz) use a good moist marzipan, it is very very good, will not be buying it from the shops again as this is better, - 23 Nov 2011


made this today! have to say it could have done with a little less liquid as mixture turned out quite runny. topped up with flour turned out scrummy!!! - 20 Dec 2010


This is a great recipe. Absolutely delicious although I think the flour could do with increasing. Not a major problem. I used a decent marzipan aswell as some of the cheaper ones are virtually all sugar. - 20 Nov 2011

Write a review

Click on stars to rate