Christmas Stollen

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Yeast starter

  • 150ml whole milk
  • 1 tsp sugar
  • 2 tsp dried yeast


  • 140g ground almonds
  • 140g caster sugar
  • 20g icing sugar
  • 1 medium egg, beaten

    Bread dough

  • 325g strong bread flour
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • ¼ tsp salt
  • 50g caster sugar
  • 100g candied peel
  • 100g whole glace cherries
  • 25g flaked almonds
  • 110g butter, very soft and cubed
  • 1 medium egg beaten


  • 25g butter, melted
  • 50-100g icing sugar


  • Whisk
  • k-Beater
  • Dough Hook
  • Splashguard
  • Method

    Makes: One large family loaf (25-30cm long)

    Cooking Time: 3hr 30mins

    Yeast starter

    1. Place the whisk attachment on the Cooking Chef. Add the milk to the Cooking Chef bowl and using manual cooking mode, adjust the temperature to 36°C, set timer to 8 mins, the stir delay setting to 0 and turn on.
    2. Once the timer has finished, the milk is now lukewarm. Pour the milk into a jug and stir through the sugar and yeast. Leave the milk to one side for about 10 – 20 mins to rest and froth grow.


    1. In a clean Cooking Chef bowl with the k-Beater attached, combine the ground almonds and sugars on a low speed.
    2. Slowly add the egg and mix on speed 2 until it forms a ball.
    3. Turn out the paste on to the work surface, adding a little dusted icing sugar to prevent sticking. Knead gently by hand to bring the mixture together. Use your hands to roll into a sausage shape about 20cm long and put to one side.

    Bread dough

    1. With a clean bowl fitted, set the Cooking Chef to the Sweet programme, then to the Doughs programme followed by Enriched Doughs programme.

      Phase 1: Yeast starter mixture, flour, spices, salt, sugar and egg

      Phase 3: Butter

    2. Follow the programme instructions for proofing and kneading.
    3. You will find the dough is still quite soft. Turn out onto a heavily floured surface. Add the candied peel, cherries and almonds by hand, ensuring they are well incorporated. Press out with your hands to form an oblong 20 x 25cm.
    4. Place the marzipan sausage down the centre of the dough, fold the dough over and gently seal the edge creating a seam.
    5. Place the loaf seam side down onto a lined baking tray. Cover loosely with lightly oiled plastic cling wrap..
    6. Leave on the kitchen worktop to proof for up to 90 minutes and preheat oven to 180C.
    7. Bake for 35-40 mins until golden brown and hollow sounding when tapped on underside.
    8. If glazing immediately, the glaze should be made before taking the stollen out of the oven. Glaze immediately after it comes out of the oven by brushing the melted butter and dredging heavily with sifted icing sugar. Cool on a wire rack.

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