Stollen wreath

Cook: 25 mins Prep 40 mins + 1 hr 15 mins -1 hr 45 mins rising

More effort

Cuts into 20-22 slices
BBC Good Food's show-stealing December 08 cover recipe - perfect if you fancy a change from the usual Christmas cake

Nutrition and extra info

  • Can be frozen uniced
  • Vegetarian

Nutrition: per slice (for 20)

  • kcal292
  • fat9g
  • saturates3g
  • carbs49g
  • sugars28g
  • fibre0g
  • protein6g
  • salt0.28g
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  • 85g raisin
  • 50g dried cranberry, plus extra to decorate


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 100g carton mixed peel
  • 4 tbsp dark rum
  • 550g strong white bread flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 x 7g sachets easy-bake yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 50g golden caster sugar
  • pinch nutmeg
  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g butter, cut into pieces



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 egg, beaten, plus extra beaten egg to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g pistachio, peeled and chopped, plus extra, sliced, to decorate
  • 300g marzipan (bought or homemade)
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 100g fondant icing sugar
  • holly sprig, to decorate


  1. Mix the raisins, cranberries and mixed peel in a bowl, pour over the rum, then leave to soak while you make the dough. Tip the flour into a large bowl and stir in ½ tsp salt, the yeast, sugar, nutmeg and lemon zest. Rub the butter in until the mix is like fine crumbs. Warm the milk to hand-hot, then mix into the egg. Pour the milk into the flour mix, then stir with a round-bladed knife to make a soft dough, adding a drop more milk if needed to mop up any dry crumbs in the bottom of the bowl. Gather the dough into a ball, then knead for 3-4 mins on a lightly floured surface. Put the dough into a lightly oiled bowl, cover with cling film and leave until the dough has risen to double the size (about 45 mins-1 hr).

  2. Knead the dough 2 or 3 times, then roll out to a rectangle about 37cm x 17cm. Stir the chopped pistachios into the soaked fruits, then spread one-third of the fruit mix down the centre of the dough, leaving all the edges uncovered. Fold each side into the centre to overlap slightly. Press the edges with the rolling pin to seal, turn the dough, then repeat the rolling out and spreading of the fruit twice more. Roll out to a final rectangle that is 55cm x 16cm. Roll the marzipan into a sausage shape, so it’s slightly shorter than the length of the dough. Place it down the centre. Roll the dough over the marzipan, then turn the dough over so the join is underneath. Lift onto a buttered baking sheet, then curl the dough round a buttered 12cm round cake tin (see tip, below), brushing the ends with a little beaten egg and pinching them well together to seal.

  3. Cover and leave to rise for 30-45 mins or until puffy and doubled in size. Heat oven to 190C/fan 170C/ gas 5. When the dough has doubled, brush with beaten egg and bake for about 25 mins until golden. Cool on the baking sheet briefly, then transfer to a wire rack.

  4. Make up the icing. Stir 2-3 tsp water into the fondant icing sugar and, when the stollen has cooled, drizzle the icing over. Scatter over the extra cranberries and pistachios and decorate with holly.

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Comments, questions and tips

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Comments (38)

Carole Mcgillivray's picture

Third year of making this. I pop everything into my breadmaker on the dough setting. I can get 2 stollen out of this - I don't usually bother making it into the round shape, I just shape it by hand into a loaf shape. They can be frozen UNDECORATED. Always a hit ! making some now as presents for the family.

Amy.t's picture

We've now made this for the past few Christmases. It's delicious and a bit of a show stopper. Allow plenty of time for making it though!

katysimpson's picture

We made it this Christmas for the first time and it was a huge hit, will definitely be making again. We did the kneading in our breadmaker and then let it rise in a bundt tin and it worked very well. Will definitely make again this Christmas. We used homemade sloe gin instead of the rum.

aelynn's picture

Have made this recipe many times over the holidays now and thanks to the comments below, I've adapted it as follows:
1- I bake it in two bread loaf tins (more manageable and easy to freeze)
2- I use whatever dried fruit I happen to have around and sometimes substitute the rum for amaretto or cherry brandy
3- I add 1/2 tsp of cinnamon and mixed spice and more nutmeg to the mix
4- I work the nuts directly into the dough after the first rise to give some texture (then you don't end up with a very plain dough and all the filling in one place)
5- I reduce the marzipan to 250g (easier to split a 500g pack for 2 recipes), cube it and scatter it over the dried fruit so it's distributed more evenly and it doesn't weigh down the dough too much in the middle.

kins65's picture

I added a tsp of mixed spice, more nutmeg and an extra bit of cinnamon for more flavour to the dough. Lovely.

eshwoodward's picture

Have just made this stollen today for Christmas, relatively easy to make and a stunning centre piece! I am yet to try it but it looks lovely and festive.

kathryndonna's picture

Thank you for the advice about the marzipan. I used about 250g, chopped half of it and added it to the dough and rolled the rest and put it in the centre as in the recipe and it worked beautifully, any more in the centre would have been too much and by having it spread throughout the dough gave a lovely taste and slightly caramelised surface. I cooked it with the tin in the centre to start with and then removed it and turned the whole thing over to brown underneath for the final 10 minutes. It took about 30 minutes to cook altogether.

Vegirl's picture

I would give it 5 stars, but they won't come up for me to rate it!

Vegirl's picture

Made this into two smaller loaves as it is a very large stollen! It is really, really easy to make. I used 250g of marzipan, mainly as that was half the packet and means I can make another one with the other half! I rolled the marzipan out into a thin layer and then shaped the loaf, so as not to get a big wodge of marzipan, more of a swirl. I have to say 250g was plenty, I think I might even cut it back to 200g next time. But it is a lovely recipe, you would never want to buy stollen again after making your own.

sonya80's picture

Have made this three times now as it's been a real hit with family and friends. Third time - added a bit more nutmeg, 1tsp of almond extract to the dough. Used 250g of mazipan - half diced small and added to nut and fruit mix and half rolled into a thinner sausage for the middle. Also added some flaked almonds and natural glace cherries to the nut/fruit as had some in the cupboard to use up.

basilmonkey's picture

I have just finished making this Christmas Stollen. I have to say that the instructions were perfect. I made a few changes to the recipe, due to my hatred of mixed peel and after reading other peoples comments. I substituted the 100g of mixed peel for a mixture of chopped dried pineapple and chopped dried apricots, and used orange juice instead of rum. I made half the marzipan into a sausage to run the length of the stollen and chopped the rest up and mixed with the dried fruit. I also used walnuts instead of pistachios, because I didn't have pistachios. The result is delicious, and I've just eaten two slices before it's cool enough to ice.

martinglov's picture

Great stollen. Unnecessary effort spent making a ring shape, as left as a loaf would have looked just as impressive. Very Tasty!!

sonya80's picture

Made this for the family as a test pre Christmas. Really easy to do - I've had problems with yeast in the past but this turned out perfectly. I soaked the fruit overnight so all the liquid absorbed. Left it to rise for 2 hours both times. The fruit did come through in the rolling out in final bit and couldn't get it to the recommended size but I used a bundt tin and it fit perfectly. No problem covering the marizpan - used about 250g. About hour after the second rise I just patched the bits of fruit that poked through and sealed it with the beaten egg before it went in the oven. It browned really well on top but had to turn it out if the tin onto a baking tray and brown the underside for an extra 10-15mins so should have kept the beaten egg for this bit. Made the fondant icing very thick. Was a hit.

apalgal's picture

I am sooo making this, this Christmas. Can anyone tell me whether you actually bake the dough still with the tin in the hole or do you remove it first?

meringue20's picture

What a wonderful recipe! Absolutely delicious stollen wreath.

tangerinarose's picture

Lovely recipe and easy to make. Everyone loved it and kept going back for more!

I swapped the nuts for sultanas and needed a bit more flour as I found the mix too sticky for rolling a first but apart from that no real changes to the recipe.

Next time I think I would either chop the marzipan into smaller pieces or make two thinner rolls as it did end up being a very large lump of Marzipan through the middle.

Overall a very good recipe

annesaville's picture

This was a great hit with my family, as most of them are great marzipan lovers. i also took one to a party where my daughter had invited some German friends and they said it was really good.
Easy to make and I used a circle cake tin instead of free form round a small tin.
This worked well and the ring had a pretty pattern on the outside that held the icing well

myra3376's picture

Made this today for Christmas and am just about to freeze it, as other bakers says 'it freezes well' I do hope so. We have been lovers of Stollen for years and I haven't made one for ages. The recipe was a bit fiddly and I left the first rise for longer than 45 mins, I left for at least 2 hours,which was a good idea because the fruit soaked into the rum completely in that time. Also, as suggested, cut down on the marzipan; well it looks amazing so fingers crossed it tastes as good as it looks

missericacourt's picture

Made this in two small logs rather than a ring, turned out amazing. Yes, it was difficult to seal around the marzipan, but who cares about the cosmetics when the taste is so good?!
The recipe was fairly easy despite the number of ingredients, and highly enjoyable to make.
Went down a storm as a Christmas Eve snack and a gift. Highly recommended recipe.

hattie_hughes's picture

made some changes as I went along according to taste (used marsala for the booze, for example) - first try, came out absolutely fabulous. got demolished in seconds, despite being part of a large buffet, and everyone demanded the recipe. plus it froze really well - made it two weeks in advance and then left it to defrost overnight.
just a note - I used much less marzipan as I'm not a great fan, so my 'marzipan sausage' was a lot thinner, and actually entirely preferable. The whole experience was a lot less sugar-dominated and more like an almond-tinted danish pastry than a marzipan loaf.


Questions (2)

charlottemarriott's picture

How long does this keep for?

goodfoodteam's picture

This will last for about 4 days, although tastes best eaten soon after baking as with most yeast based products.

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