Stollen wreath

Stollen wreath

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(22 ratings)

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
    Dark rum cocktail with a lime slice



    Rum is a type of spirit based on sugar cane. First produced in the 1600s on slave plantations in…

  • 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



    One of the most useful of spices for both sweet and savoury

  • 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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23rd Dec, 2012
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.
16th Dec, 2012
Great stollen. Unnecessary effort spent making a ring shape, as left as a loaf would have looked just as impressive. Very Tasty!!
1st Dec, 2012
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.
22nd Nov, 2012
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
31st Oct, 2012
What a wonderful recipe! Absolutely delicious stollen wreath.
tangerinarose's picture
10th Oct, 2012
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
17th Apr, 2012
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
3rd Dec, 2011
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
2nd Dec, 2011
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.
25th Nov, 2010
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.


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