Stollen bread recipe

By November 18, 2015FOOD & DRINK, WINTER

Full of the flavours of Christmas: soft nutty marzipan, plump dried fruits and festive spices – stollen is the perfect wintery treat. We’ll be serving slices of this comforting bread with our afternoon teas over Christmas and the New Year. Here is our recipe for you to try at home:


  1. Place the yeast into the warm milk, mix and then leave for 5 minutes to activate the yeast.
  2. Weigh the flour, sugar, salt and mixed spice into a bowl and sieve. Add the dried fruit, almonds and butter and mix.
  3. Add the milk mixture and mix before adding the egg and mixing to form a smooth dough.
  4. Cover and leave to prove for 20 – 25 minutes.
  5. Turn out onto a floured surface and roll the dough out to a rounded rectangle about 24 x 18cm.
  6. Roll the marzipan to a log shape long enough to fit inside this dough.
  7. Fold over the sides of the dough to encase the marzipan then place the whole log on a baking tray, seal side down.
  8. Prove for 1 hour or until it has doubled in size.
  9. Bake for 40 minutes at 180°c or until cooked through.
  10. Cool on a wire rack, dust with the icing sugar and enjoy in thick slices with a warming drink.

You will need:

  • 100ml warm whole milk
  • 2tsp dried yeast
  • 225g plain flour
  • 75g caster sugar
  • Pinch of salt
  • 1tsp mixed spice
  • 200g mixed dried fruit
  • 25g flaked almonds
  • 50g soft butter
  • 1 whole egg
  • 250g marzipan
  • 1 tsp of icing sugar to decorate