Homemade stollen

  • Makes 2 large loaves

This delicious spicy bread makes a perfect Christmas present, or as an indulgent afternoon treat...

Stollen - Artisan Home Baking

This spicy bread flavoured with nutmeg, cloves and rum has a sweet surprise in the form of a marzipan centre. It’s become increasingly popular in recent years as an alternative to rich fruit Christmas cakes. It can be a bit time-consuming but is not at all difficult to make. If you’re going to devote the time to make stollen you might as well make enough. This recipe makes 2 large loaves; one to eat and one to freeze or give away.



  • Melted butter to glaze
  • Icing sugar to dust dough
  • Salted butter 200g
  • Strong flour 600g
  • Fresh yeast 60g
  • Milk 270ml, warmed
  • Caster sugar 100g
  • Marzipan 400g
  • Almonds 60g, chopped
  • Raisins 200g
  • Zante currants 120g
  • Mixed candied peel 120g, diced
  • Grated nutmeg 1/4 tsp
  • Ground cloves 1/4 tsp
  • Rum 1 tbsp


  • Step 1

    To make the dough, melt the butter in a small saucepan and set aside to cool. Sift the flour into a large bowl, crumble in the yeast, add the milk and sugar and knead into a silky dough. This can also be done in an electric stand mixer with a dough hook attachment. Pour the cooled butter over the dough, cover with a clean tea towel and allow to rise for 1 hour.

  • Step 2

    In the meantime, halve the marzipan and roll out to form 2 ropes, each 25 cm/10 inches long. In a separate bowl, mix together the almonds, raisins, currants, mixed peel, nutmeg, cloves and rum.

  • Step 3

    When the dough has finished rising, work in the butter. This is very messy and makes the dough very loose at first, but it firms up again as the butter is worked in. Add the fruit, spice and nut mixture and work into the dough.

  • Step 4

    Turn the dough out onto a lightly floured surface and cut in half. Roll out half of the dough to form a rectangle measuring 25 x 15 cm/10 x 6 inches and place a marzipan rope in the centre. Roll the dough around the marzipan like a Swiss roll and place on the prepared baking sheet with the seam at the base. Repeat with the other half of the dough. Cover both loaves with a clean tea towel and let stand for an hour in a warm place. After 45 minutes, preheat the oven to 200°C (400°F) Gas 6.

  • Step 5

    Bake the loaves in the middle of the preheated oven for 35 minutes. Remove from the oven and brush a little melted butter over them. Allow to cool, then dust icing sugar over the top.

  • Step 6

    The stollen will keep for 2–3 days wrapped in baking foil and sealed in an airtight container. It can be frozen for up to 1 month.

Baking sheet lined with baking parchment

Artisan Home Baking by Julian Day, published by Ryland Peters & Small (£14.99) Photography by Steve Painter © Ryland Peters & Small
This recipe is taken from Artisan Home Baking by Julian Day, published by Ryland Peters & Small (£14.99). Photography by Steve Painter © Ryland Peters & Small.