The All New And Improved Christmas Stollen

Well here it is, my very own Stollen (actually it’s a combo of two recipes deliciously mixed  together!!)  It may not be traditional German Stollen, but by ‘eck it tastes good!!



4 cups plain flour
2 tablespoons cater sugar
7g dried yeast
1 teaspoon mixed spice
1 cup dried mixed fruit
2 tablespoons cranberries
2 tablespoons chopped dried apricots
zest of one lemon
150ml milk
100g unsalted butter (melted)
1 egg
1/3 cup brandy
200g marzipan
icing sugar
flaked almonds

How To Make

  1. Combine flour, spices, yeast, dried fruit and zest in a large bowl
  2. In a separate bowl whisk egg, milk, brandy and melted butter together
  3. Fold wet ingredients into the dry ingredients and allow to form a dough (when all the ingredients have mixed nicely together and you feel it is still too sticky add more flour…or if too dry add a little milk – until you have the right consistency!)
  4. On a floured surface knead until smooth – for around 5 minutes
  5. Allow to rise for an hour in an oiled bowl covered with a damp cloth – somewhere nice and warm
  6. Pre-heat oven to 180 ºC
  7. When dough has risen for an hour pumple it down in the bowl then turn out onto a floured surface
  8. Take your marzipan and roll into a long rope then place in  the center of the dough
  9. Fold in the sides of the Stollen dough and place onto a greased baking tray
  10. Bake for about 30-40 minutes
  11. When cooked (slightly golden on top) remove from oven and allow to cool for 10 minutes
  12. Brush the top with melted butter, dust with icing sugar and sprinkle flaked almonds over the top
  13. Enjoy!! 🙂

4 responses to “The All New And Improved Christmas Stollen

  1. Pingback: Munich Apple Strudel (Apfelstrudel) | flutterby rainbow·

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