110 g raisins
110 g sultanas
80 g dried cranberries
50 g diced candied citrus peel
80 g brandy
120 g slivered almonds, lightly toasted
60 g water
180g milk
10 g (1 sachet) instant dried yeast
550 g bread flour
100 g sugar
7 ml ground ginger
5 ml ground cinnamon
5 ml ground cardamom
5 ml ground nutmeg
5 ml salt
Zest of one lemon
225 g butter unsalted, melted
1 egg yolk
200 g Marzipan

For finishing
50 g butter, unsalted
150 g icing sugar


  • Weigh raisins, sultanas, cranberries and citrus peel in a bowl. Sprinkle brandy over and leave for at least 1 hour, preferably overnight.
  • Place almonds in a separate bowl. Sprinkle water over and leave for at least 1 hour or overnight.
  • Place milk into TM bowl. Add yeast and warm 1 min/37°C/speed 1.
  • Add flour, sugar, spices, salt and lemon zest. Knead 4 min/knead. After 30 seconds of kneading, while blades are still turning, add melted butter and egg yolk. If the dough is very dry, add a little water.
  • Add fruit, almonds and any remaining liquid. Knead a further 1 min/knead. Place in a lightly buttered large bowl, cover and leave overnight to prove.
  • Remove dough from bowl and knead a few seconds by hand to punch down. Divide into two even pieces. Press one piece into a flat rectangle about 15 mm thick. Roll half the marzipan into a long sausage shape to fit the length of the dough. Roll the long sides of the bread dough around the marzipan to fully encase it, like a sausage roll. Repeat for other half of the dough. Place both on a greased baking sheet, cover loosely and leave for approximately 2 hours until double in size.
  • Preheat oven to 180°C. Place Stollen into oven and bake 40 – 50 minutes until baked and golden brown.
  • Remove from oven and brush melted butter liberally over the bread. Sprinkle with icing sugar until well coated.
  • Once cooled, wrap in foil and store for 2 days before consuming.

Cooks’s notes

  • Keeps up to a month if frozen.
  • For a more traditional Stollen, omit the spices and marzipan and add 1 tsp of vanilla extract in step 4.

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