Christmas Stollen – The Nut Version ;)

I know, I know, there is such a thing as having too much food for Christmas, but In my humble opinion (and as I don’t have a nut allergy!) a Stollen made with marzipan is a must have for Weihnachten!  Now I have it on very good authority that the earlier you make a Stollen the better…it apparently ages very well and tastes better when it is on, well, the stale side!

Now, I’m not going to lie to you, if you intend to also make a delicious Stollen then you need to set aside an afternoon…it isn’t a bish, bash, bosh kinda thing to make…it takes time, but if you do go for it then have your Christmas music playing sweetly in the back ground..because this is definitely and afternoon of pure indulgence 🙂


2 teaspoons of dried yeast
175ml warmed milk
1 egg
75g unsalted butter (melted)
75g  caster sugar
1 1/2 teaspoon salt
75g bread flour
100g dried mixed fruit
30g cranberries
zest of 1 lemon
zest of 1 orange
200g marzipan
1 teaspoon icing sugar
1/2 teaspoon cinnamon
flaked almonds

How to Make

  1. In a small bowl dissolve the yeast in the warmed milk, set aside for 10 minutes
  2. In a large bowl beat an egg, then pour in the sugar, salt, melted butter and mix together, then add the yeasty milk, mix well
  3. Fold into the mixture about 3/4 of the bread flour, then fold in the remaining flour
  4. When the dough starts to form a nice ball turn out onto a floured work surface
  5. Now pour the mixed dried fruit onto the top of the dough and knead in thoroughly
  6. Then do the same with the cranberries and citrus zest, knead the dough until smooth
  7. Put the dough into an oiled bowl and cover with a damp cloth, let it rise for an hour somewhere nice and warm
  8. Once the dough has risen, roll the marzipan into a long rope shape
  9. Knock the air out of the dough then turn the dough out onto a floured surface
  10. Stretch the dough out to make a rectangular shape and place the marzipan along the center fold the sides in and pinch the seam to seal
  11. Put the unbaked Stollen onto a greased baking tray and allow to stand (covered with a damp cloth) for another 40 minutes
  12. Pre-heat the oven to 180 º C
  13. Now cook the Stollen for 10 minutes at 180 ºC, then reduce the heat to 150 ºC and cook for a further 30-4o minutes
  14. Once golden brown on the top take out of the oven and allow to cool
  15. Once cooled dust the loaf with icing sugar, cinnamon and sprinkle toasted flaked almond over
  16. Enjoy this little bit of Christmas heaven! 🙂

Now, time for me to have a little word 😉  If I were (and it is entirely possible I might!) going to make Stollen again.. I would probably use a mix-match of ingredients from this recipe and the nut-free version!!  This one is delicious  (I tried it this morning with an espresso!!)  but lacks….”depth” I think that if you added the teaspoon of mixed spice and the 1/3 a cup of brandy to this recipe then you’d have your self a Very Merry Christmas Stollen!!!  I may try this out before Christmas… if I do I’ll let you know if it was a good idea to the special extra ingredients 😉


2 responses to “Christmas Stollen – The Nut Version ;)

  1. Love your good old down to earth honesty! 🙂 Please let me know if you do decide to mix match ingredients and make another….I’d like to make the effort to make one but one is all I will get time to do before Christmas so would be great to know which one you would recommend 😉 Thank you.

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