Stollen wreath

Stollen wreath

  • 1
  • 2
  • 3
  • 4
  • 5
(27 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


  • 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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…

  • 85g butter, cut into pieces



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

  • 250ml milk



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

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Faye Baker's picture
Faye Baker
8th Dec, 2019
As others have said, I found there was too much fruit and 4 tablespoon of rum is too wet. I would reduce the fruit by a third and the rum by half to gets better proportion. I would also only do the fill and fold twice to avoid the fruit breaking through and bursting out. You could also reduce the marzipan to 250g without effecting the bake. These adjustments should bring the baking time to 25 mins as specified.
Richard Layzell's picture
Richard Layzell
20th Dec, 2018
I took advantage of all the tips in the comments; I used half the marzipan as a 'sausage' and half chopped up with the fruit. I soaked the fruit for a few days in white rum (was a bit too wet as I went overboard with the rum), left to rise for about 45 mins each time in a 50c oven which worked well. Baked in a bundt tin lined with butter and a layer of sugar to stop it sticking. Took twice as long to bake as it was very thick in the center (probably because the bundt tin was way too small) The icing was a bit runny but it still looked and tasted amazing!
2nd Dec, 2018
Unfortunately it didn’t work for me. I had high hopes based on previous reviews. I followed all the instructions exactly except I had to leave hours for the dough to double in volume. My cake was dense and not very tasty
Carole Mcgillivray
21st Dec, 2017
Third year of making this. I pop everything into my breadmaker on the dough setting. I also substitute 50g of the flour for 50g ground almonds, and use any dried fruits I have. 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.
28th Oct, 2019
Hi Carole, I’m thinking of giving this a go this year, just wondering, when you say you pop everything into the bread maker, does that include the soaked fruit?! Thanks in advance!
27th Oct, 2015
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!
21st Jan, 2014
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.
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's picture
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.
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.


5th Dec, 2015
How long does this keep for?
goodfoodteam's picture
14th Dec, 2015
This will last for about 4 days, although tastes best eaten soon after baking as with most yeast based products.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?