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Simple Stollen

Traditionally German and oh-so delicious, a lovely, simple stollen has found its way into many a home come Christmas time. Paired with a festive tipple...

There are few treats more festive than a simple stollen!

Traditionally German and oh-so delicious, a lovely, simple stollen has found its way into many a home come Christmas time. Paired with a festive tipple - hot or cold! - stollen really is a treat, and homemade just always tastes so much better than anything you can buy in the shops. See our seriously easy recipe below, and you'll be dining like happy elves in no time at all! Looking for more Christmas recipes? Don't worry - we have plenty to keep you busy here!

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6 people

Servings

20 1-2 hours proving

Preparation Time

40 1-2 hours proving

Cooking Time

Ingredients

For the stollen:

475 g stong white flour
100 g butter (cubed)
100 g caster sugar
70 g raisins
70 g chopped candied mixed peel
50 g glacé cherries (chopped)
1/2 tsp cinnamon
1/2 tsp mixed spice
1 large egg (beaten)
1 tsp salt
1 orange's zest
2 1/2 tsp yeast
200 ml warm milk
250 g marzipan

To finish:

2 tbsp melted butter
2 tbsp icing sugar

Instructions

Warm the milk then add the yeast before setting aside to ferment for 10 mins.

Place the flour, sugar, salt and spices in a bowl and stir together. Add in the butter and mix with your fingertips to make a texture like breadcrumbs. 

Next, add the milk mix and the egg and bring the dough together. Add in the fruit and zest to the mix before moving the dough onto a lightly floured work surface. Knead for 5-10 mins flouring your hands if things get a little sticky but try to add as little flour as possible to the dough. The mixture is supposed to be sticky so don’t panic! 

After kneading the dough should be smooth (apart from all the lovely fruit of course) and elastic. Place it in an oiled bowl, cover the bowl with oiled clingfilm and leave in a warm place to rise.

When the dough has doubled in size (1-2 hours) bring it back to the work surface and “knock it back” to remove the air pockets and make it collapse. Press the dough out to form a rough rectangle shape a little shorter then your baking tray.

Roll out the marzipan like a sausage, making it a little shorter then the dough’s longest side. Place the marzipan in the centre of the dough and bring each side over to meet in the middle. Pinch the ends all around the marzipan so it is sealed inside the dough. Then place it seal side down on the prepared baking tray. Cover the dough with oiled clingfilm and leave to rise for approx 30 mins. Preheat the oven 180˚C/160˚C fan/gas mark 4. Grease and line a baking sheet.

Once the dough has doubled in size again, remove the clingfilm and bake for 40-45 mins until golden brown. Transfer the stollen to a cooling rack. Brush the top with melted butter while it is still warm and then dust with icing sugar when completely cold.