Good Housekeeping UK//Hearst Owned

Classic stollen

Name: Classic stollen
Prep time: 30 min
Cook time: 20 min
Total time: 1 h
Yield: 2
Ingredients: 125 g (4oz) dried mixed fruit; 25 g (1oz) mixed peel, finely chopped; 50 g (2oz) dried cranberries or dried sour cherries, finely chopped; finely grated zest and juice of 1 small orange; 2 1/2 tbsp. brandy; 200 mL (7 fl oz (1/3 pint)) milk; 100 g (3 1/2oz) unsalted butter, at room temperature, plus extra for greasing; 2 tsp. active dried yeast; 375 g (13oz) strong white bread flour, plus extra for dusting; 1/2tsp mixed spice; 1/2tsp ground cinnamon; 1/4tsp salt; 25 g (1oz) caster sugar; 1 medium egg, beaten, at room temperature; oil, for kneading; icing sugar, for dusting; 150 (5oz) ground almonds; 2 tbsp. caster sugar; 2 1/2 tbsp. icing sugar; 2 medium eggs

Stollen, a richly fruited German bread recipe, is a Christmas classic.

By The GH Kitchen TeamUpdated: 21 August 2021

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Stollen is a Christmas favourite. This recipe for the richly fruited German bread, with a hidden marzipan centre, makes enough for two loaves.

The fruit in this stollen recipe will need to be soaked in brandy for at least an hour and the dough will need time to rise for up to 2 hours.

The finished stollen will keep, wrapped in clingfilm, for two days.

If stollen is a staple of your Christmas cooking then we have plenty of festive recipes inspired by its flavours.

Mini Stollen bites This mini stollen bites recipe is made with spiced rum and is great for entertaining or as a thoughtful Christmas gift.

Tear and Share Stollen Spirals These stollen buns are a like cinnamon rolls in appearance, with an icing sugar glaze, but are packed with cranberries, marzipan and almonds. They would be great for a festive breakfast.

Stollen Crinkle Biscuits These stollen inspired biscuits look so pretty with a dusting of icing sugar.

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Yields:

Prep Time:

30 mins

Cook Time:

20 mins

Total Time:

1 hr

Cal/Serv:

221

Ingredients

125 g (4oz) dried mixed fruit
25 g (1oz) mixed peel, finely chopped
50 g (2oz) dried cranberries or dried sour cherries, finely chopped
finely grated zest and juice of 1 small orange
2 1/2 Tbsp. brandy
200 ml (7 fl oz (1/3 pint)) milk
100 g (3 1/2oz) unsalted butter, at room temperature, plus extra for greasing
2 tsp. active dried yeast
375 g (13oz) strong white bread flour, plus extra for dusting
1/2tsp mixed spice
1/2tsp ground cinnamon
1/4tsp salt
25 g (1oz) caster sugar
1 medium egg, beaten, at room temperature
oil, for kneading
icing sugar, for dusting

For the marzipan filling

150 (5oz) ground almonds
2 Tbsp. caster sugar
2 1/2 Tbsp. icing sugar
2 medium eggs

Directions

1. Step 1
  Put the dried fruit, mixed peel, dried cranberries, orange zest and juice in a large mixing bowl with the brandy. Set aside to soak for at least 1hr or overnight if possible.
2. Step 2
  Gently heat the milk until you see steam rising from the surface. Add the butter to the pan, stirring until melted. Set aside to cool. Stir in the yeast once the liquid is lukewarm. Set aside for 10min, stirring halfway so all the yeast is diluted and no granules remain.
3. Step 3
  Sift the flour and spices into a large mixing bowl. Stir in salt and sugar. Whisk the egg into the milk mixture then pour into the dry ingredients, stirring as you do so to combine. Knead in the bowl to bring together into a sticky dough. Tip on to a work surface and with clean, oiled hands knead for 10min, until smooth or when the taught surface of the dough springs back when pressed.
4. Step 4
  Drain the soaked, dried fruit and discard the liquid. Pull the dough out to a circle about 28cm (11in) wide and scatter the fruit over the centre. Fold the dough over, enclosing the fruit, and knead with oiled hands until fruit is evenly distributed. The mixture will be sticky. Form the dough into a ball and transfer to an oiled bowl; cover with oiled clingfilm. Set aside in a warm place to rise for 1½-2hr until doubled in size.
5. Step 5
  After 45min, make marzipan. Mix all the ingredients in a medium bowl to form a thick paste, cover and set aside. Turn the risen dough out and divide in half. On a large piece of baking parchment about 50 x 25.5cm (20 x 10in) roll 1 piece of dough out to a rectangle about 25.5 x 15cm (10 x 6in). Spoon half the marzipan in a 23cm (9in) line, slightly off centre. Brush the long edges of the dough with water, then use the baking parchment to roll the long side of the dough over the marzipan, sealing well. Repeat with remaining dough and marzipan.
6. Step 6
  Transfer to a lightly greased baking sheet, with the seam to one side of the dough. Cover with oiled clingfilm and put in a warm place for 40min or until doubled in size.
7. Step 7
  Heat the oven to 180°C (160°C fan) mark 4. Bake for 20–25min on middle and lower shelves of the oven, swapping shelves halfway through baking, until risen and golden. Transfer to a wire rack to cool. Serve dusted generously with icing sugar.