German Christmas Stollen

makes two Stollen

1 kg

Gilchesters Unbleached White flour

70 g

fresh Yeast

250 ml

Milk, lukewarm

450 g

Butter, softened

100 g


75 g

Almonds, chopped

200 g

Mixed Peel

600 g

Raisins and currants

0.3 l


Zest and juice


1 teaspoon


1 teaspoon

Bitter Almond Essence

Icing sugar


The night before soak the raisins and currents in the Rum and set aside.
Measure all ingredients and put 150 g of the butter aside for later to glaze the Stollen
Pour the flour into a large bowl. Crumble the fresh yeast into a cup and mix it with a tablespoon of the measured sugar and the warm milk. Make a hollow into the flour, pour the yeast-milk-sugar mix and stir in a little of the flour. Leave at a warm place to rise for 20 min.
Make sure the butter is quite soft before the next step. Add the butter, juice and zest of the lemon, salt and bitter almond essence and knead well through. Add the sultanas, currents and mixed peel and bring together quickly. Return to the bowl and leave at a warm place to rise for 60 to 90 min until well risen.
Put the dough onto a floured pastry board and divide the dough into two pieces. Form an oblong loaf. With a rolling pin flatten the middle part and fold the flat side over to get the typical Stollen shape. Alternatively you can use a Stollen form, which are widely available. Push in any fruit that may be sticking out under the dough, as they will become hard and dark during baking. Carefully transfer the Stollen to a baking sheet lined with baking paper. To ensure the Stollen is not “running” you can form a ring of tin foil and put it around the Stollen. Repeat with the rest of the dough.
Let the Stollen rest whilst you pre-heat the oven. Bake for 50-60 minutes at 175C, make sure it doesn’t burn and cover with tin foil if necessary.
Take the Stollen out and after 10 minutes brush with the melted butter and generously dust with icing sugar. Leave to cool and wrap tightly in cling film and foil and leave to mature for two weeks. FROHE WEIHNACHTEN

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