Created in Dresden in the 15th century, this marzipan-filled sweet fruit bread was originally made with only flour, yeast and water, and eaten at Advent.

By , 21 September 2015
  • Ready in: 210 mins
  • Serves: 20
  • Price: 18p per serving
Nutritional Info
Each 62g serving contains
  • Fat med
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 875KJ 209KCAL
of your reference intake.
Typical energy values per 100g: 1411kJ/337kcal.
  • 400g plain strong white flour, plus extra for dusting
  • 7g sachet Asda Easy Bake Yeast
  • 50g caster sugar
  • Pinch of mixed spice
  • 150ml milk (lukewarm)
  • 1/2 tsp vanilla extract
  • 1 large egg, beaten
  • 100g unsalted butter,softened
  • 15g butter, melted
  • 1/2 lemon, zested
  • 100g sultanas
  • 50g currants
  • 50g glacé cherries
  • 75g mixed peel
  • 25g whole blanched almonds, chopped
  • 125g white marzipan
  • 25g icing sugar, to decorate
  • In a large bowl, mix 300g of the flour with the yeast, sugar and mixed spice, plus a pinch of salt. Add the milk, vanilla extract, egg and softened butter, then mix with your hands to form a dough.

  • Sprinkle a clean work surface with 50g flour. Knead the dough for 5 minutes until all the flour has been absorbed.

  • Add the lemon zest, sultanas, currants, cherries, peel and almonds, then knead until evenly distributed.

  • Put the dough in a large bowl, cover with cling film and leave until doubled in size – this may take up to 90 minutes.

  • Sprinkle the rest of the flour on the work surface. Knead the dough for 3-4 minutes, then shape into a 20cm x 25cm rectangle.

  • Shape the marzipan into a fat sausage about 20cm long. Put on top of the dough,then wrap the dough around the marzipan to fully cover.

  • Put the dough parcel on a greased baking tray, join-side down, and cover loosely with cling film. Leave for about 1 hour, until doubled in size.

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Remove the cling film and bake the stollen for about 40 minutes until golden brown.

  • Brush with melted butter and dust with icing sugar. Cool on a wire rack. Serve cold and sliced.