Christmas Stollen Recipe

Christmas Stollen Recipe

A simple recipe for a delicious festive treat: Christmas stollen with a marzipan centre topped with flaked almonds. A traditional German cake, this is a great sweet treat for the Christmas season.

  • Preparation
  • Cooking time
  • Rest time
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(23 votes) 4.3/5

Les ingrédients

Pour people
  • Dried yeast : 10 g
  • Semi-skimmed milk : 170 ml
  • Whole egg(s) : 1 whole
  • Caster sugar : 75 g
  • Maldon salt : 10 pinch(es)
  • Unsalted butter : 75 g
  • Strong white bread flour : 350 g
  • Raisin(s) : 50 g
  • Sultana(s) : 50 g
  • Glace cherries : 50 g
  • Candied fruit(s) : 175 g
  • Marzipan : 200 g
  • Icing sugar : 20 g
  • Ground cinnamon : 5 g
  • Flaked almonds : 20 g


  • ETAPE 1

    Preheat the oven to 180'C.

    In a small bowl, dissolve yeast in warm milk. Allow to stand for about 10 minutes or until creamy.

  • ETAPE 2

    In a large bowl, combine the yeast mixture with the egg, caster sugar, salt, butter, and 3/4 of the bread flour. Mix well. Add the remaining flour, a little at a time, stirring well after each addition.

  • ETAPE 3

    When the dough has begun to pull together, turn out onto a lightly floured surface, and knead in the currants, sultanas, dried cherries and mixed peel. Continue kneading until smooth, about 8 minutes.

  • ETAPE 4

    Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and leave to rise for about 1 hour in a warm place until doubled in volume.

  • ETAPE 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 and pinch the seams together to seal.

  • ETAPE 6

    Place the loaf, seam side down, on the prepared baking tray. Cover with a clean, damp tea-towel and allow to rise for about 40 minutes until doubled in volume.

  • ETAPE 7

    Bake in the preheated oven for 10 minutes, then reduce heat to 150'C and bake for a further 30 minutes.
    Sprinkle some caster sugar and the flaked almonds over the top and bake for a further 10 minutes until golden brown.

  • ETAPE 8

    Allow the loaf to cool on a wire cooling rack. Once completely cooled dust the cooled loaf with icing sugar and ground cinnamon.

Chef's tip

«Stollen is a perfect treat for breakfast on Christmas Day or even served warm with ice cream as an afternoon snack or dessert. »

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