Christmas Stollen

The traditional German Christmas Cake ‘Stollen’ is thought to have originated in Dresden right back in the 1400s. The cake was baked during advent and designed to symbolize the Infant Jesus wrapped in swaddling clothes.

However, at that time, advent was a season of fasting and according to the prevailing church doctrine a Christstollen was to be made only from flour, yeast and water and oil. Not like the delicious sweet fruit and spice
Stollen we know today!

Read on for the recipe – and do share pictures of your Stollen with us on Twitter, Facebook and Instagram we would love to see them!

Christmas Stollen Recipe

  • 500 Grams Strong white flour
  • 100 Grams Golden Caster sugar
  • 10 Grams Fast Action Yeast
  • 150 Grams Unsalted Softened Butter
  • 250 Ml Full-Fat Milk
  • 160 Grams Sultanas
  • 125 Grams Whole Candied Peel, Finely Chopped
  • 100 Grams Currants
  • 55 Grams Chopped Almonds
  • 40 Grams Natural Glace Cherries Quartered
  • Pinch of Ground Mixed Spice
  • Pinch of salt
  • ½ tsp Almond Extract
  • 25 Grams Melted Butter
  • 25 Grams Marzipan

Instructions

  1. Place the flour, sugar, yeast and pinch of salt in a mixing bowl and give it a quick mix.
  2. Now add the softened butter and the milk and stir together to form a soft dough.
  3. Bring the dough out of the bowl and on to a floured surface and knead for 6-7 minutes until smooth and pliable.
  4. Mix togther the mixed spice, almond extract, chopped almonds, dried fruit and mixed peel in a bowl, before sprinkling over the dough and gradually kneading together so that the spices and dried fruit are equally distributed throughout the dough.
  5. Now place the dough into a bowl, cover with cling film and leave to rise for 1-2 hours in a warm place or until the dough has doubled in size.
  6. Once the dough has risen, place onto a floured surface and roll out to a rectangular shape and brush with the melted butter.
  7. Roll the marzipan into a neat log, about 4cm shorter than the length of the dough, and place in the middle of the dough.
  8. Roll the dough up to enclose the marzipan and place on a baking tray lined with baking parchment.
  9. Cover loosely with cling film and leave to rise for about an hour, or until the dough has risen to doubled it’s size.
  10. Preheat the oven to 190C/375F/Gas 5
  11. When the dough is risen, remove the cling film and bake for an hour.
  12. Once baked, remove from the oven and leave to cool on a wire rack before brushing with melted butter and dredging with icing sugar.

Stollen

Ingredients

  • 500 Grams Strong white flour
  • 100 Grams Golden Caster sugar
  • 10 Grams Fast Action Yeast
  • 150 Grams Unsalted Softened Butter
  • 250 Ml Full-Fat Milk
  • 160 Grams Sultanas
  • 125 Grams Whole Candied Peel, Finely Chopped
  • 100 Grams Currants
  • 55 Grams Chopped Almonds
  • 40 Grams Natural Glace Cherries Quartered
  • Pinch of Ground Mixed Spice
  • Pinch of salt
  • ½ tsp Almond Extract
  • 25 Grams Melted Butter
  • 225 Grams Marzipan

Instructions

  1. Place the flour, sugar, yeast and pinch of salt in a mixing bowl and give it a quick mix.

  2. Now add the softened butter and the milk and stir together to form a soft dough.

  3. Bring the dough out of the bowl and on to a floured surface and knead for 6-7 minutes until smooth and pliable.

  4. Mix togther the mixed spice, almond extract, chopped almonds, dried fruit and mixed peel in a bowl, before sprinkling over the dough and gradually kneading together so that the spices and dried fruit are equally distributed throughout the dough.

  5. Now place the dough into a bowl, cover with cling film and leave to rise for 1-2 hours in a warm place or until the dough has doubled in size.

  6. Once the dough has risen, place onto a floured surface and roll out to a rectangular shape and brush with the melted butter.

  7. Roll the marzipan into a neat log, about 4cm shorter than the length of the dough, and place in the middle of the dough.

  8. Roll the dough up to enclose the marzipan and place on a baking tray lined with baking parchment.

  9. Cover loosely with cling film and leave to rise for about an hour, or until the dough has risen to doubled it's size.

  10. Preheat the oven to 190C/375F/Gas 5

  11. When the dough is risen, remove the cling film and bake for an hour.

  12. Once baked, remove from the oven and leave to cool on a wire rack before brushing with melted butter and dredging with icing sugar.

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