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Kevin's kitchen Traditional Christmas stollen cake recipe made simple

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Stollen

Stollen

Stollen

Stollen is one of those cakes traditionally eaten at Christmas time, however I would love it all year around. It's a delicious cake, with a centre of marzipan that is utterly yummy. I add dried fruit such as sultanas and currants.

You can also add some coloured glace cherries to the dough for a bit of festive colour.

Simple stollen

Serves one loaf

Ingredients:

  • 150g dried mixed fruits
  • 100 ml dark rum
  • 250g strong flour
  • ½ tsp salt, 50g caster sugar, 1 tsp ground cinnamon
  • 1 tsp mixed spices, 7g fast active dried yeast
  • 120ml warm milk, 75g butter (melted), 1 egg
  • 1 egg yolk
  • 50g chopped almonds, 50g glace cherries (quartered) 225g marzipan.
  • For the topping 25g butter & melted icing sugar to dust

Method:

  1. Place the dried mixed fruit into a small bowl and pour over the rum. Stir the fruit, then cover the bowl and leave the fruit for at least two hours, or preferably overnight. Next start to make the dough. Combine the warm milk with the yeast and set aside for 10 minutes to activate the yeast.
  2. In the meantime, in a mixing bowl set with a dough hook, combine the flour, salt, sugar, cinnamon, mixed spices, butter, egg and egg yolk. Add the milk mixture and mix together to form a soft dough. Knead for 3-4 minutes on low. If using your hands only, combine the mixture in a bowl then turn the dough out onto a lightly floured surface and knead it for 5-8 minutes, until the dough is smooth and elastic. Place in the bowl and cover with cling film.
  3. Leave to proof for one hour in a warm place. Knock back with your fist, and turn out onto a lightly floured surface.
  4. Roll out the dough in a rectangular shape 20cm long by 15cm wide. Sprinkle over the soaked fruit, goji berries, almonds and chopped glace cherries.
  5. Roll the softened marzipan into a 20cm long sausage shape and place in the middle of the dough, and then fold the dough over it to enclose the marzipan. Transfer the dough onto a non-stick baking tray or baking tray fitted with non-stick baking paper, and cover it very loosely with lightly oiled cling film for 45-60 minutes, or until doubled in size.
  6. Preheat the oven to 170C. Bake the stollen for 30 minutes, or until it sounds hollow when lifted off the baking sheet and tapped underneath. Slide it onto a wire rack. Immediately brush over the melted butter and heavily sprinkle it with icing sugar.


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