Stollen spirals

Stollen spirals

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(9 ratings)

Prep: 45 mins Cook: 30 mins Plus 1hr 30 mins-2hrs rising

More effort

Makes 11-12 buns
Bake a batch of these sweet German buns over Christmas and enjoy at breakfast or teatime... or both

Nutrition and extra info

  • Freeze before decorating

Nutrition: per serving

  • kcal467
  • fat13g
  • saturates5g
  • carbs80g
  • sugars41g
  • fibre3g
  • protein9g
  • salt0.4g
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  • zest 1 orange, plus juice ½



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

  • 4 tbsp Cointreau
  • 85g dried cranberries
  • 85g mixed dried fruit
  • 550g strong white bread flour, plus extra for kneading
  • 2 x 7g sachets easy-bake dried yeast



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

  • 85g golden caster sugar
  • good grating of nutmeg



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

  • 85g butter, plus extra for the tin



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

  • 1 large egg



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

  • 250ml warm milk



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

  • sunflower oil, for the bowl
    Sunflower oil

    Sunflower oil

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

  • 25g pistachios, chopped
  • 300g golden marzipan
    Marzipan cake



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

To decorate

  • melted butter and icing sugar, or icing sugar mixed with a little water, plus chopped pistachios, if you like


  1. Stir together the zest and juice, Cointreau, cranberries and mixed fruit in a small bowl and leave to soak.

  2. Meanwhile, mix the flour, yeast, caster sugar and nutmeg in a large bowl. Add ½ tsp salt and rub in the butter. Beat the egg with the warm milk, then pour onto the flour mix. Stir with a round-bladed knife, then use your hands to bring the mixture together as a soft dough.

  3. Tip onto a work surface and knead for a couple of mins, adding a little flour only if you need to stop it sticking. Oil the bowl, return the dough and cover with cling film. Leave to rise for 45 mins-1 hr in a warm place until doubled in size.

  4. Line and butter a large roasting tin with baking parchment. Roll the risen dough out firmly to a long strip about 70 x 18cm. Add the pistachios to the soaked fruit, then scatter the mix along the dough. Roll the marzipan into a sausage the same length as the longest side of the dough, then place it down the centre of the dough and roll up together firmly, a bit like making a sausage roll. Trim the ends, then cut the rest into even lengths and arrange, cut side up, in the tin. Cover with cling film and leave to rise for 45 mins-1 hr until really well risen.

  5. Heat oven to 190C/170C fan/gas 5. Bake for 15-20 mins until golden. Will freeze for up to 6 weeks. Brush with melted butter and dredge with icing sugar, or mix a little water into the icing sugar, drizzle over the buns and scatter over the nuts. Eat within 2 days.

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Comments, questions and tips

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21st Dec, 2014
Made these in a morning. A bit fiddly and you do need to make sure you don't over proove the dough. It is VERY sticky so be prepared. I made the mistake of putting too much marzipan in - 500g (although the husband disagrees). I would definitely make again though. Half went in the freezer so we have some for over the Christmas weekend!
31st Dec, 2011
Very good dough and looks very professional! Separated dough/filling in two and baked it in two batches so it wouldn't have time to get stale (not that it lasted long enough to!). The big log of marzipan in the middle wasn't very nice, so I tried cubing it and scattering it around with the fruit for the second batch. Much better!
29th Dec, 2011
Ooops forgot to rate!
29th Dec, 2011
I agree with the previous comments of adding more fruit and the issue with the big wodge of marzipan in the middle...i will make these again and add more fruit and roll out the marzipan to lay it flat and then roll. I soaked the fruit in brandy! Found the mixture to be wet and was worried about the mixture cooking-but neednt to have worried! my friend said it was one of the tastiest stollen she ever had!
11th Nov, 2011
Scrummy! Next time I'm going to use half the amount of marzipan though.
13th Dec, 2010
These look delicious. I am hoping to do them or something else stollen-esque for Christmas hampers. Can anyone tell me how long it stays fresh for once baked? Thank you.
9th Dec, 2010
These are delicious, well worth making. I made exactly as recipe, but nexty time will roll the marzipan into a strip rather than a sausage shape, but that just personal preference. The dough is beautiful. Has also frozen very well.
4th Dec, 2010
My husband made these this afternoon, and they are definitely the best cakes he has ever made. He exchanged the Cointreau for 2 tbsp of Pimms and rolled out the marzipan instead of making it into a sausage. He omitted the nuts and cranberries, but scattered the soaked mixed fruit, so that each spiral had a little bit of everything.
1st Dec, 2010
How much fresh yeast did you use, Im not very good at conversions.
23rd Nov, 2010
Just made them!! They are gorgeous, easy and good dogh.. Next time I would miss the marzipan. I had some left over and made with chocolate for my two little monster.. they loved it.


14th Dec, 2016
Hi, I want to make these the night before and bake them in the morning. Anyone know if this can be done?
goodfoodteam's picture
17th Dec, 2016
Thanks for your question. You could take them up to the end of step 3 but put the dough in the fridge rather than in a warm place.  Continue from step 4 onwards the following day.
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