Christmas Stollen cake

Christmas Stollen cake

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Course Dessert
Cuisine Christmas, german
Servings 1 loaf


  • 150 g dried mixed fruits
  • 50 g almonds flaked and nibbed
  • 50 g glace cherries quartered
  • 25 g mixed peel
  • 100 ml dark rum
  • 250 g strong flour
  • ½ tsp salt
  • 50 g Caster sugar
  • 1 tsp ground cinnamon
  • 1 tsp. mixed spices
  • 7 g fast active dried yeast
  • 120 ml warm milk
  • 75 g butter melted
  • 1 egg
  • 1 egg yolk
  • 225 g marzipan

For the topping

  • 50 g butter melted
  • Icing sugar to dust


  • Place the dried mix fruit, almonds, and glace cherries and mixed peel into a small bowl and pour over the rum. Stir the fruit, then cover the bowl and leave the fruit for at least 2 hours, or preferably overnight.
  • Next start to make the dough. Combine the warm milk ( about 25˚C) with the yeast and a tsp of caster sugar and set aside for 5-10 minutes to activate the yeast.
  • In the meantime, in a mixing bowl set with a dough hook, Combine the flour, salt, sugar, cinnamon, mixed spices, butter, egg and egg yolk. Add the milk mixture and mix together to form a soft dough. Knead for 3-4 minutes on low. If using your hands only, combine the mixture in a bowl then turn the dough out onto a lightly floured surface and knead it for 5-8 minutes, until the dough is smooth and elastic. Add the soaked fruit and combine into the dough. Place in the bowl and cover with cling film.
  • Leave to proof for 1 hour in a warm place. Knock back with your fist, and turn out onto a lightly floured surface.
  • Roll out the dough in a rectangular shape 20cm long X 15cm large.
  • Roll the softened marzipan into a 20cm long sausage shape and place in the middle of the dough, and then fold the dough over it to enclose the marzipan.
  • Transfer the dough onto a non-stick baking tray or baking tray fitted with non-stick baking paper, and cover it very loosely with a lightly oiled cling film for 45-60 minutes, or until doubled in size.
  • Preheat the oven to 160°C.
  • Place the stollen into the oven and bake for 30-40 minutes, or until hollow sounds when lifted off the baking sheet and tapped underneath.
  • Remove from the oven and slide it onto a wire rack. Immediately brush over the melted butter and heavily sprinkle it with icing sugar. Leave it to cool. Dust again with icing sugar before serving.
Keyword Cake, christmas, german, Kevin Dundon, stollen

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