Christmas Stollen Recipe – So Easy To Make With The Kids

Buttered, sugared dredged and sliced

Christmas Cake?  Don’t forget the Stollen Recipe!!!!

Stollen is a fruit bread/cake, delicious and moorish and something a bit different to have on christmas.  I’ve been making it now for quite a few years and it’s one of the christmas treats I look forward to each year.

During the festive season Stollen was traditionally given as gifts and quite often had to travel for weeks to reach its destination.  The fruit means life and the white enclosing sugarcrust represents the linen cloth.

The ingredients in the stollen should be of the best quality.
This recipe makes two Stollen ‘loaves’.



The Fruit Mix
110 grams     Arancini (or any candied orange peel)
110 grams     Citron candied (or candied lemon peel)
260 grams     Sultanas
35 grams       Roasted Hazelnuts, ground
25 grams       Glace or Sugared Ginger

Fermentation Dough
180 grams     Bakers (or Bread) Flour
30 grams       Yeast Powdered (or fresh)
170 grams     Warm Water
1 Teaspoon   Sugar (any type will do)
40 grams       Bakers Flour for dusting on top

320 grams     Bakers Flour
280 grams     Clarified Butter (Ghee) or unsalted butter.
(If the Stollen is being made well in advance then do use clarified as it does not dry out the Stollen as whole butter has a tendency to do.)

Remaining Ingredients
1/2             Egg yolk (sorry about that but do your best!!)
50 grams     Sugar (any sort will do)
Pinch           Salt
10 grams     Sorbex (Sorbitol USP) a simple sugar.  *See note below.
6 drops        Lemon Essence (I have used lemon juice on occasion)
2 teaspoon   Vanilla Extract
1 teaspoon   Cinnamon ground
1/2 teaspoon Cardamon ground
10 ml           Rum
100 grams   Milk powder (if you dont have, just substitute milk for the water above.)

Marzipan Filling
200 grams   Marzipan
100 grams   Candied fruit (traditionally Arancini)
1 & 1/2        Egg yolks
Marzipan will become bitter when cooked if not combined with other ingredients.

100 grams   Clarified Butter
Dredge        Vanilla Caster Sugar (or plain sugar)


  1. Wash sultanas thoroughly.
  2. Dice candied fruits
  3. Combine all fruit mix items together.
  4. Combine the fermentation dough items together except for the 40g Bakers Flour which you dust on top.  This feeds the dough and acts as a blanket!)
  5. Cover with a cloth and leave to prove for 30 mins in a warm place.
  6. Mix the butter and flour together.  Don’t overwork.
  7. Combine the fermentation dough, dough and remaining ingredients.
  8. Add the fruit mix and combine.  Do this by hand or the fruit will break up.
  9. Keep in a warm place to prove for an hour.
  10. Divide dough in half and roll out as per photo.
  11. Roll the marzipan into two ‘sausage’ lengths.
  12. Place on dough.
  13. Fold/Roll dough into traditional shape  (See photo.)
  14. Place on a baking tray that has been lined with 10 layers of newspaper and a layer of baking parchment.  This stops the bottom from getting too dark.
  15. Cook at 170 Celsius for 40 -45 mins.
  16. When cool, brush with clarified (or not!) butter and dredge with lots of vanilla caster sugar.
  17. Before serving dust heavily with sugar.
Note – My gas oven is not fan forced and only has heat from the bottom.  Consequently items brown very quickly on the bottom.  Therefore I often put quite a few layers of newspaper as added insulation under items to stop browning.


Sorbex – This acts as a simple preserver to stop moulds if your keeping the Stollen for any length of time.  If you can’t get hold of it use glycerine instead (available from most supermarkets in the baking section or from the chemist).  Honey can be a substitute.


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