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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Ingredients

  • 85g raisin
  • 50g dried cranberry, plus extra to decorate
    Cranberries

    Cranberry

    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

    Flour

    fl-ow-er

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

  • 2 x 7g sachets easy-bake yeast
    Yeast

    Yeast

    yee-st

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

  • 50g golden caster sugar
  • pinch nutmeg
    Nutmeg

    Nutmeg

    nut-meg

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

  • zest 1 lemon
    Lemon

    Lemon

    le-mon

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

  • 85g butter, cut into pieces
    Butter

    Butter

    butt-err

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

  • 250ml milk

    Milk

    mill-k

    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
    Eggs

    Egg

    egg

    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

    Marzipan

    mah-zuh-pan

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

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

Method

  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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Carole Mcgillivray
1st Dec, 2016
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
27th Oct, 2015
5.05
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
21st Jan, 2014
5.05
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
28th Dec, 2013
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
26th Dec, 2013
I added a tsp of mixed spice, more nutmeg and an extra bit of cinnamon for more flavour to the dough. Lovely.
eshwoodward
24th Dec, 2013
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
kathryndonna
20th Dec, 2013
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
7th Nov, 2013
I would give it 5 stars, but they won't come up for me to rate it!
Vegirl
7th Nov, 2013
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
24th Dec, 2012
5.05
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.

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charlottemarriott
5th Dec, 2015
How long does this keep for?
goodfoodteam's picture
goodfoodteam
14th Dec, 2015
This will last for about 4 days, although tastes best eaten soon after baking as with most yeast based products.
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