Christmas Stollen

Christmas Stollen © Kevin Ashton 2005
Christmas Stollen © Kevin Ashton 2005

This is a recipe from my old newspaper column, for the last couple of years I meant to post it in December and nearly forgot again! Stollen has become a firm Christmas favourite in Birmingham (UK) since the arrival of the German Christmas Market. The event is very well received year after year and adds something different to the festive celebrations. For people who can’t get to the market, my Stollen recipe should go down a treat. It’s surprisingly easy to make.

Ingredients (makes 2 Stollen)
400g (15oz) Plain Flour
150g (6oz) self-raising flour
Zest of 2 large lemons
2 large eggs
1tsp vanilla extract
½ tsp salt
100g (4oz) melted butter
225ml warm milk (43 C)
150g (6oz) mixed dried fruit
50g (2oz) sliced blanched almonds
200g (8oz) marzipan
1 Tbsp dark rum
50g (2oz) Caster sugar
7grams (1 packet) of dried yeast
Icing sugar for dusting

Method

  1. Mix the caster sugar, vanilla and dried yeast into the warm milk.
  2. Add the flours, lemon zest, dried fruit, almonds, rum and stir together for several minutes.
  3. Beat the eggs, then pour into the mix together with the salt and 50g (2oz) of the melted butter.
  4. Knead the Stollen dough for 10 minutes then allow to rest for 45 minutes in a warm place, until it has nearly doubled in size.
  5. Line a large baking tray with parchment paper.
  6. After resting the dough divide the mix into 6 equal portions, then on a lightly floured surface roll each portion into a sausage shape, making all six of equal length and thickness( this should be about 9inches 22.5cm ).
  7. Sprinkle a clean, dry counter with icing sugar (confectioners’ sugar).  Divide the marzipan into 2 equal pieces and then roll out each piece in a sausage shape that is same length to the
    Stollen dough.
    8. Lay two pieces of dough together on the lined baking tray and crimp the pieces
    together.
    9. Top with one of the pieces of marzipan, then gently cover with a third piece of
    dough making sure the marzipan is covered, and then press down.
    10. Repeat this process to make a second Stollen and then carefully transfer the 2 stollen onto the baking tray.
    11. Allow to rest for 30-40 minutes and then bake in a preheated oven 200 C (400 F)
    gas mark 6 for 25-30 minutes on the middle shelf.
    12. When baked brush with the remaining butter and dusk well with icing sugar.

Chef’s Tips
This recipe makes two Stollen cakes so you could either freeze one or cut the recipe half.
Of course since this is the season of goodwill, perhaps you can just invite the postman
or your neighbours in and share some Stollen and good cheer.

All my articles, recipes and photographs are not to be shared without my express written permission Christmas Stollen © Kevin Ashton 2005 

51 thoughts on “Christmas Stollen

    1. Hi sailorfusion,
      Most marzipans these days are white in colour. I try to look for a a marzipan with no artificial ingredients. Marzipan is just made from ground almonds, glucose and invert sugar. Inverted sugar is made from boiling white sugar with water and small amount of powered citric acid. The sugar needs to reach 236°F (114°C) and then remove from the heat and cover. The syrup is stable and can be stored in a jar in the fridge for months.

      An easier way to make marzipan is to mix glucose with ground almonds and use a little egg white to help bind the liquid glucose to the almonds. It works well if you can not find marzipan in your local store.

      Liked by 1 person

    1. Thanks Noelle and good to hear from you. So where are spending this Christmas?

      I’m driving down to Bath to see my mum-in-law, who is a wonderful lady for a couple of days and then over to my brother’s on Chrstmas Eve.

      I guess the last couple of years has reminded me how important the simple things are, like spending time with my family.

      Liked by 2 people

      1. That’s what we are doing. We are in Utah spending a few weeks with my son, his wife, and baby. We are staying in a hotel because their house is not big enough – we are doing most of the cooking but no baking yet. We’re learning what they like and don’t like.
        Merry Christmas!

        Liked by 2 people

    1. I get very very frustrated, when other people repost my recipes without my permission. My recipes are clearly copyrighted but that is ignored. Even if their reposting of my Stollen recipe links back to my blog. I removed the share button from the bottom of my posts to prevent others thinking it is okay to copy my posts….but still some people do. I wish the person who writes Striderstable would write their own material instead of copying mine and others.

      Like

  1. That’s a lovely recipe, Kevin. Not that I have the time these days to make my own marzipan but I’ll make a note of it for the future.
    Can I point out a typo? 4. – it should be knead. 🤭

    Liked by 2 people

    1. Dear Kally,

      Thank you so much for your heartfelt wishes. I have indeed spent time with my family between the many home test kits to make sure my wife and I were Covid free both before and after.

      This was the first Christmas since 2019 to have normal Christmas and it was very enjoyable to spend time with my twin brother.

      I was mostly cooking for the family but enjoyed every minute. Our youngest member of the family Ivy who is just turned 2 was a delight.

      I hope and wish that you too had a great Christmas and a chance to renew family ties.
      And like you say appreciate the glories and the spirit of Christmas.

      Liked by 1 person

      1. Yes, we have two kinds of “sweet bread”, one with leavened dough and the other with leavened dough. But these doughs are made all over the Balkans. You know that food travels from one country to another.

        Liked by 1 person

    1. Thanks so much for your kind words about my recipes and tips.

      I love the wonderful photos you share of your life in Hawaii on your blog. 🙂
      Stay in touch and Best Wishes
      Kevin

      Like

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