Spiced stollen plait

Spiced stollen plait

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(8 ratings)

Prep: 50 mins Cook: 30 mins plus proving and rising

A challenge

Cuts into 15 slices
This pretty twist on a classic German Christmas bake is lightly spiced, filled with mixed dried fruit and marzipan, then dusted with icing sugar

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal330
  • fat11g
  • saturates4g
  • carbs47g
  • sugars26g
  • fibre2g
  • protein7g
  • salt0.3g
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  • 140g mixed dried fruit (we used raisins, sultanas and dried cherries)
  • 4 tbsp brandy, dark rum or orange juice



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 225ml full-fat milk



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

  • 3 tbsp clear honey
  • 85g butter, cut into cubes



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 450g strong plain flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • ½ nutmeg, finely grated



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

  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1 large egg, beaten, plus 1 to glaze



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

  • zest 1 lemon



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

  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • oil, for greasing
  • 300g marzipan
    Marzipan cake



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

  • handful flaked almonds
  • icing sugar, for dusting


  1. Put the dried fruit in a bowl with the brandy, rum or orange juice, cover with cling film and microwave on High for 1 min. Set aside to cool while you make the dough.

  2. Pour the milk and honey into a pan and heat until they just come to the boil, then remove from the heat, add the butter and set aside to cool a little, swirling now and then to melt the butter. Meanwhile, mix the flour, yeast, spices and ½ tsp salt in a large bowl.

  3. When the milk has cooled to body temperature, pour into the flour bowl. Add the egg and zest, and mix together with a spoon, then with your hands, until the mixture comes together as a dough. If it’s a little sticky, add a little extra flour.

  4. Tip out onto your lightly floured work surface and knead for 10 mins or until smooth and elastic. Transfer to a clean, lightly greased bowl, cover with greased cling film and leave to prove for 2 hrs or until doubled in size. You can put the dough in the fridge for up to 2 days at this point; just bring back to room temperature before continuing.

  5. When the dough has doubled in size, tip out onto the work surface and knock out the air bubbles. Knead in the soaked fruit.

  6. Roll the dough into a square, roughly 40 x 40cm, then cut into 3 long strips. Break the marzipan into 3 balls, then roll each to the same length as the strips of dough. Put 1 marzipan sausage on top of each strip of dough, then pinch the sides of the dough together to encase the marzipan – so you have 3 long sausages of marzipan-filled dough. Flip the dough over so the seams are underneath, then pinch the 3 ends together. Tightly plait the dough, pinching together to seal when you finish. Place the plait on a baking tray lined with baking parchment, tucking the ends under for a neat finish. Cover loosely with a sheet of oiled cling film, leave to prove for 30 mins-1 hr or until doubled in size.

  7. Heat oven to 190C/170C fan/gas 5. Uncover the plait, brush with the beaten egg and sprinkle over the almonds. Bake on the middle shelf of the oven for 30 mins until golden brown and cooked through. Transfer to a wire rack to cool and dust with icing sugar before serving. Will keep for up to 5 days in a sealed container.

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Comments, questions and tips

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1st Dec, 2019
I don't know if it was the French dried yeast, but the dough rose in about twenty minutes the first prove and ten minutes the second; if I'd left the plait thirty minutes to prove it would have been huge! I also felt that the texture was far too much like a bread rather than the stollens we ate in Germany. Lovely flavour of spices and brandy but a bit too stodgy for us.
22nd Dec, 2014
Suberb, looked just like the picture and much appreciated by my husband. Seemed even more flavoursome the day after. I am always hesitant about enriched doughs, but feel very rewarded when it all works.The plait was much easier to do than it sounded.
29th Nov, 2014
29th Nov, 2014
Delicious. Very boozy and bags of flavour. A lot of work but straightforward and worth it.
29th Nov, 2014
This is a lot of work but absolutely delicious and lovely and boozy! A hit!
12th Dec, 2019
Can this be frozen after the bake?
lulu_grimes's picture
16th Dec, 2019
Hello, Yes it can be frozen. I hope you enjoy the recipe.
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