Christmas Stollen

Stollen is a rich, stodgy, fruit bread, laced with spices and marzipan, traditionally baked at Christmas-time in Germany.  This version is very loosely adapted from a Bake Off recipe, but with significantly less caster sugar and uses extra virgin olive oil instead of butter.


(Makes 2 Stollen)

  • Dried instant yeast – 1½ teaspoons
  • Caster sugar – 1½ teaspoons
  • Plain flour – 200g
  • Strong malted flour – 300g
  • Salt – 1 teaspoon
  • Extra virgin olive oil – 75g
  • Milk (any sort) – 300mls
  • Currants – 100g
  • Raisins – 100g
  • Dried cranberries – 50g
  • Dried apricots – 50g
  • Ground all spice – ¼ teaspoon
  • Cinnamon – ¼ teaspoon
  • Nutmeg – ¼ teaspoon
  • Ground star anise – 1 pinch
  • Ground cloves – 1 pinch
  • Ground green cardamom pod seeds – 1 pinch
  • Marzipan – 200g
  • Icing sugar – 2 teaspoons


  1. Place the yeast, sugar, flour, salt, olive oil and  milk together in a large bowl
  2. Mix and knead for about 5 minutes
  3. Now mix the dried fruit and spices together in a large bowl and then add the dough
  4. Continue to mix and knead until the fruit and spices are integrated and the  dough is nice and supple
  5. Cover and leave to rise in a warm place for about 1-2 hours, until the dough has roughly doubled in size
  6. Then take your dough and divide into two equal portions
  7. Take one portion and roll it out into a rectangular shape approximately 20cm x 40cm
  8. Now take the half the marzipan (100g), and roll this out as well, so that it is also rectangular but slightly shorter; about 20cm x 35cm
  9. Place the rolled out marzipan on top of the rolled out dough, matching the 20cm sides
  10. Now roll up the dough/marzipan mix in the direction of the longest side to make a fairly compact log
  11. Repeat steps 7-10 with the remaining dough and marzipan
  12. Place the logs on a baking tray, cover and allow to rise in a warm area for another 45-60 mins
  13. Preheat your oven to 160°C
  14. Bake the stollen logs in the oven for approximately 1 hour (check they don’t burn)
  15. Once cooked, remove from the oven and place on a wire rack to cool
  16. When the stollen is cool, brush the top and sides with olive oil and dust with icing sugar
  17. Leave until completely cool before cutting and eating







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Christmas Stollen

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