Christmas Stollen

Make a Christmas classic... Christmas Stollen.

Brought to you by Lakeland

An incredible Christmas stollen recipe from Lakeland - a warm festive fruit and nut bread.


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For the cake

  • 350 g strong white bread flour
  • 1/2 tsp salt
  • 2 tsp easy-blend yeast
  • 50 g caster sugar
  • 150 ml milk, warmed until hand-hot
  • 100 g butter, softened, plus a little extra for greasing
  • 1 free-range egg, beaten
  • 50 g sultanas
  • 50 g currants
  • 50 g dried apricots, chopped
  • 50 g glace cherries, washed, dried and quartered
  • 25 g each of candied peel and blanched almonds, chopped
  • 1 finely grated zest of 1 lemon
  • 175 g marzipan

For the glaze

  • 100 g icing sugar
  • 1 tbsp lemon juice


Sift 300g (10 1⁄2 oz) flour and the salt into a large bowl. Add the yeast and sugar, then mix. Make a well in the centre and add the warmed milk, butter and egg. Stir the mixture until it is well combined and leaves the sides of the bowl cleanly. Add the remaining cake ingredients, except the marzipan, then knead for about 10 minutes on a surface dusted with some of the remaining flour until springy and elastic.
Return the dough to the bowl, cover in greased clingfilm and leave to rise in a warm place until doubled in size – this can take up to 2 hours. Knead the risen dough on a surface dusted with the remaining flour until smooth and elastic, then roll into a rectangle about 25x20cm (10x8in).
Shape the marzipan into a sausage slightly shorter than the length of the dough, place it in the centre, then fold the dough over to enclose the marzipan. Transfer to a large greased baking sheet and cover with a Lakeland Stollen Mould. Leave to rest in a warm place until doubled in size again. Meanwhile, preheat oven to 190°C/Gas Mark 5.
Bake for 35-40 minutes. Leave to cool in the tin for 5 minutes, then transfer to a wire rack. Meanwhile, sift the icing sugar into a bowl and mix in the lemon juice. Spread over the stollen while still warm, using a palette knife. Allow to cool before serving.

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