Nut-Free Christmas Stollen

I simply could not believe it when I came across this recipe!  I desperately wanted to make a traditional Stollen as part of our Weihnachten voyage this year, but Livvy suffers from a nut allergy and Daddy (which if you ask me is the weirdest thing be known to man!) hates marzipan…. So you can understand the sheer joy when I stumbled upon a nut free version of  a German staple for Christmas 🙂

The recipe below is so very easy to make (though does require time) and I think it’s wonderful to make with children…no sharp implements are required..just a whole lot of measuring, pouring and mixing (oh and kneading too!!)


3 cups plain flour
2 tablespoons caster sugar
1 tablespoon mixed spice
2 tablespoon cranberries
2 tablespoon dried apricot (chopped)
1 orange (zest only)
1 lemon (zest only)
150ml milk
100g baking margarine (melted)
1 egg
1/3 cup brandy
icing sugar for dusting

How to Make

  1. In a large bowl mix the flour, yeast, sugar, spices, dried fruit, zest and a pinch of salt
  2. In a separate bowl whisk egg, milk and melted butter together, then add the brandy and mix well
  3. Slowly add the wet ingredients to the dry ingredients and fold
  4. It is worth noting that when we turned the dough out to begin kneading that Liv’s and I found it too sticky so we added probably nearly another cup of flour…but see how yours looks and feels..if you find it too dry and crumbly then you could add a little more milk
  5. Once the dough is the right consistancy it is time to knead! This should be done for about 5 minutes
  6. Put the kneaded dough back into your now cleaned and oiled bowl and cover with a damp cloth and put somewhere warm for the dough to rise – leave for an hour
  7. Pre-heat oven to 180 ºC
  8. After an hour take a peek at your doughy ball..should have risen nicely!  Now whilst it’s still in the bowl pumple! knock all of the air out of it, then turn it out onto a floured surface
  9. Fold the sides into the middle and shape into a loaf
  10. Place on a slightly greased baking tray and cook in the oven for 40 minutes
  11. Once golden on top and cooked to perfection allow to cool for 10 minutes
  12. Brush the top of the Stollen with a little melted butter and dust with icing sugar 🙂

To let you in on a little secret…the best thing about baking with a little one is their enthusiasm to wash-up afterwards 😉



I used the Stollen recipe that I found on a lovely baking site, here it is for reference:


5 responses to “Nut-Free Christmas Stollen

  1. Methinks you have got yourself a little mini master chef in the house 🙂 Fabulous easy to follow recipe – the only other ingredient I could use is the amazing Livvy 🙂

  2. Hi it looks like a great recipe and I would like to try it. It does not say how much Yeast to put in

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