Stollen buns

Stollen buns

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(3 ratings)

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Cooking time

Prep: 30 mins Cook: 15 mins - 18 mins

Skill level

Moderately easy


Makes 14

These sticky buns really capture the taste of Christmas and are great for sharing with friends and neighbours

Nutrition and extra info

  • Unbaked dough can be frozen
Nutrition info


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  • 500g strong white bread flour
  • 3 tbsp light muscovado sugar
  • 1 tsp salt
  • 7g sachet fast-action yeast
  • 3 tsp mixed spice
  • 85g butter
  • 200ml milk, plus 1 tbsp
  • 1 tbsp black treacle
  • 2 tbsp brandy
  • 2 eggs
  • 2 tbsp sunflower oil or vegetable oil
  • 175g mix of sultanas and raisins
  • 25g mixed peel (optional)
  • 50g glacé cherries, roughly chopped
  • zest 1 orange and 1 lemon
  • 400g white marzipan
  • handful flaked almonds

For the icing

  • 50g icing sugar, plus more to dust

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  1. Put the first 5 ingredients into a large bowl and mix. Rub in the butter. Or you can do this in a food processor. Put 200ml milk, treacle and brandy into a pan and warm until the treacle melts. Stir well.
  2. Beat one of the eggs and the oil into the liquid, then add the whole lot to the dry ingredients and mix to a smooth dough. Let it sit for 10 mins, then knead for 1 min on a lightly floured surface until smooth and springy. Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place until doubled in size. Leave it overnight in the fridge instead if you have time – bring the dough back up to room temperature before step 3.
  3. Lightly flour the work surface. Tip the dough from its bowl and press out into a rectangle about A4 size. Scatter over the fruit and zest, knead in until even, then roll out the dough to a rectangle approximately 50 x 15cm. Squash the marzipan into a cylinder, then roll into a thick sausage the same length as the dough. Sit it in the middle of the dough, wet the dough a little around the edges and roll it around the marzipan.
  4. Heat oven to 200C/180C fan/gas 6 and line 3 baking sheets with baking parchment. Dip a large sharp knife into some flour and slice into 14 rounds, discarding the very end bits. Flatten each bun and its marzipan middle a little with your hand. You can freeze them at this stage. Put onto the sheets well spaced, then cover with oiled cling film and leave to rise until about half their size again. Beat the second egg with 1 tbsp milk and brush it all over the buns. Sprinkle with almonds.
  5. Heat oven to 200C/180C fan/gas 6 and bake for 15 mins or until risen and golden. After a few mins cooling, lift onto a cooling rack. Melt the icing sugar with 4 tbsp just-boiled water, then brush the syrup all over the buns – be generous with it. Dust with a little more sugar to serve. Best eaten within 48 hrs.

Recipe from Good Food magazine, December 2009

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richardhanney's picture

They're Okay - more like hot cross buns with Marzipan in the middle. I liked them but calling them 'Stollen' isn't right.

Also, halving the Marzipan is right.

joannepd's picture
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Looked attractive and had a lovely spiced flavour but I would agree that there was far too much marzipan. I also found that the buns were very heavy and needed to be warmed up before serving . I much prefer the stollen wreath recipe from this website.

alir82's picture
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This recipe is good, the buns came out just like the picture which is always nice. My only negative comment (and it's probably a personal taste thing) is that I think 400g is way too much marzipan. I've had to leave over at least half of the filling from any of the buns I've eaten. Next time I'll try the recipe with just 250g (1 packet).
That aside, I will definitely be making more of these for family & friends as christmas foodie-gifts.

shanstarjayne's picture
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Very Good recipe great taste and appearance Except does take longer than the given prep time as you need to let the dough rise a couple of times but otherwise very impressive

mrsstan's picture

This recipe is fabulous! I was slightly worried that they wouldn't turn out as pictured but first try and they did - they also taste delicious!!