Recipe: Stollen

Rating: 4 stars based on 1364 reviews


  • 200g mixed raisins and sultanas
  • 4 tbsp rum
  • 15g dried yeast
  • 125ml lukewarm milk
  • 125g caster sugar.
  • 500g plain organic flour
  • 175g softened butter
  • 2 eggs
  • a pinch of salt
  • 1 tsp ground cinnamon
  • 100g candied peel
  • 100g chopped almonds
  • zest of 1 lemon
  • more melted butter
  • icing sugar


  • Soak 7oz/200g mixed raisins and sultanas in 4 tbsp rum overnight.
  • Mix ½oz/15g dried yeast with 4fl oz/125ml lukewarm milk and 4½oz/125g caster sugar.
  • Put 1lb 2oz/500g plain organic flour into a warm bowl, make a well in the centre, add the yeast mixture and partially mix. Leave for 30 mins.
  • Add 6oz/175g softened butter, 2 eggs, a pinch of salt, and 1 tsp ground cinnamon. Beat with a wooden spoon until smooth and bubbly.
  • Work in the (drained) fruit, optional 3½oz/100g candied peel, 3½oz/100g chopped almonds and zest of 1 lemon, then leave overnight.
  • On a floured work surface, roll the dough into an oblong about 1in/2.5cm thick. Fold into a stollen shape; place on a floured baking sheet and brush with melted butter.
  • Leave to 'prove' for 20 minutes.
  • Meanwhile, preheat the oven to gas mark 3.
  • Bake for 45-75 mins. The stollen is ready when an inserted skewer comes out clean.
  • Take out of the oven, brush with more melted butter and dust with icing sugar. Wrap in foil and clingfilm when cool. Store for two weeks and eat at Christmas.


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