Stollen is a really tasty Christmas fruit cake that contains marzipan and is dusted with sugar. Paul Hollywood shows us how to create his own stollen recipe in The Great British Bake Off Christmas Special.
Boasting lots of candied fruit, orange zest, cinnamon and cardamom, stollen ticks all of the boxes required for a good Christmas recipe, and it's loved in Germany where it originates.
Tips for Paul Hollywood's Stollen recipe
- Be sure to warm your milk before adding the yeast, this will start the fermentation.
- Allow your stollen to rest for a second time after rolling it up with the marzipan.
- Be as neat as you can when forming your rectangle of dough.
- be thorough in combining your fruit and peel with the dough so that everything is mixed equally.
Grab our version of Paul Hollywood's Stollen recipe here. We have added freshly grated nutmeg, ground cardamom and cinnamon and exchanged the whole almonds for toasted almonds in our recipe.
For the stollen
- 200g unsalted butter
- 250ml Milk
- 60g fresh yeast
- 500g strong white flour
- 100g caster sugar
- pinch ground nutmeg
- pinch ground cloves
- pinch ground cinnamon
- pinch ground cardamom
- 1/2 tsp vanilla extract
- 2 drops almond extract
- 50g chopped and toasted almonds
- 190g raisins
- 110g currants
- 110g orange and lemon peel, chopped
- 210g marzipan
To finish once baked
- 30g butter, melted
- 2 tbsp icing sugar
- Freshly grated nutmeg
- Melt your butter in advance and set to one side.
- Gently warm the milk in a saucepan, take off the heat and add the yeast. Stir until it has fully dissolved and set to one side.
- In a large mixing bowl combine the flour, cardamom, cinnamon, cloves, nutmeg, sugar vanilla and almond extract.
- Add the melted butter and milk and yeast mixture and stir until a dough is formed.
- knead until smooth.
- Mix in your toasted almonds, dried fruit and peel thoroughly.
- Place the dough back in the bowl, cover with clingfilm and leave to rise in a warm place like an airing cupboard until it has doubled in size.
- Once the dough has doubled in size, take it out of the bowl and place it on a flored surface.
- Knead it once more and roll it out into a rectangular shape. Try to be as accurate as possible in forming your rectangle.
- Roll your marzipan into a rectangle but slightly smaller than your stollen dough.
- Place the marzipan on top of the stollen dough and roll it up.
- Leave the stollen to rest for one more hour in a warm place.
- To bake, place your stollen on a lined baking sheet and then into a preheated oven at 190C for one hour.
- When baked take your stollen out of the oven and brush with melted butter. Dust with icing sugar and grate fresh nutmeg over the top.