Stollen buns

Stollen buns

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(4 ratings)

Prep: 30 mins Cook: 15 mins - 18 mins

More effort

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


  • kcal408
  • fat13g
  • saturates4g
  • carbs67g
  • sugars41g
  • fibre2g
  • protein8g
  • salt0.55g
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  • 500g strong white bread flour
  • 3 tbsp light muscovado sugar
  • 1 tsp salt
  • 7g sachet fast-action yeast



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

  • 3 tsp mixed spice
  • 85g butter



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

  • 200ml milk, plus 1 tbsp



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

  • 1 tbsp black treacle
  • 2 tbsp brandy



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

  • 2 eggs



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

  • 2 tbsp sunflower oil or vegetable oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 175g mix of sultanas and raisins
  • 25g mixed peel (optional)
  • 50g glacé cherry, roughly chopped
  • zest 1 orange and 1 lemon



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

  • 400g white marzipan
    Marzipan cake



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

  • handful flaked almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

For the icing

  • 50g icing sugar, plus more to dust


  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.

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Comments, questions and tips

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3rd Dec, 2017
I have to agree with a previous post - absolutely delicious but not stollen,just hot cross buns with marzipan!
U.S.Baker's picture
26th Dec, 2016
Christmas Eve I took the buns from the freezer put on a foil lined baking sheet and let them rise overnight. In the morning I set the convention oven to the required bake temperature, brushed to tops with cream I had on hand, sprinkled on sliced almonds and baked until golden -- I finished them as recommended. All breakfast guests gave them a thumbs up even those who had never eaten stollen. Some though the almond paste too much but others loved just as is. Smaller size would be better with all the holiday goodies on hand. I will make again.
U.S.Baker's picture
11th Dec, 2016
While delicious, I would make some changes in the future. I did let my dough stay in the refrigerator overnight and it was very hard to work with the next day even after several hours. Change #1: increase the liquid to make dough easier to work with. Change #2: these buns are big and I got 15 plus 2 end pieces, smaller would be better. Change #3: I bought almond paste (not marizpan) in US which is 198g/pkg and had already used some. I agree with others and would stick with lesser amount but would roll it flat so that it's evenly distributed throughout the bun rather than a center bulls-eye; the big dollop is just too much. I cooked the 2 ends to taste test (the rest went into the freezer) and they are good and know they will be enjoyed.
23rd Dec, 2013
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.
23rd Dec, 2009
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.
19th Dec, 2009
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.
4th Dec, 2009
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
26th Nov, 2009
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!!
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