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DSC_0132 Following on from last year’s very yummy stollen bites, I thought I would make an actual Stollen. It wasn’t really much more effort than the no effort at all stollen bites (though I did make my own marzipan which must have added a good 10minutes of exertion) and the end result is quite impressive. I made this (along with the candied peel and nougat) for Mama BB who has never let me forget that last Christmas we brought only ‘two pieces of fudge and a couple of mince pies’ to the festivities.

I would probably add some nuts next time, maybe pistachios as in the bites recipe, and orange zest which I didn’t have so improvised with almond extract. Ditto the dried fruit for which I substituted raisins and currants. Not quite the same but lovely nonetheless.

Happy Christmas!

Recipe from Dan Lepard Short and Sweet



375g white bread flour
75g caster sugar
¾ tsp fine sea salt
1tsp each of ground cardamom, nutmeg and cinnamon
50g ground almonds
2tsp fast action yeast
200g mixed dried fruit
150ml milk
125g unsalted butter
1 medium egg and 2 yolks
2tbs dark rum
Finely grated zest of 1 lemon
250g marzipan, shop bought or make your own
Melted butter and icing sugar to finish



Combine 350g of the flour with the sugar, salt, spices, yeast, fruit and ground almond in a large mixing bowl.

DSC_0109 Whisk the milk and the remaining 25g of flour in a saucepan and bring just to the boil. The idea (I assume) is to make a thickish paste, like a roux essentially but without the butter.

DSC_0113 Spoon the mixture into (yet) another bowl (I used a jug, not sure this was actually an improvement, however) and use the pan to just melt the butter. Take the pan off the heat and allow the butter to cool a little (but not start to solidify) and then beat this into the milk/flour mixture along with the eggs, yolks, rum and lemon zest. Stir this into the flour mixture and bring to a very soft and sticky dough.

DSC_0116 Leave for about 10mins, then lightly knead (I used a dough hook attachment on the food mixer for about 5mins) then return to the bowl, cover and leave for about 2hours.

DSC_0117 Knead the dough again and roll it out into an oval shape on a lightly floured work surface. It should measure about 20cm x 25cm.

DSC_0122 Roll the marzipan out to a 25cm log (the length of the dough in other words), lay it in the centre of the dough and fold the over it.

DSC_0123 Press down around the bump of the marzipan to seal it in and lay on a baking sheet. Cover with a tea towel and leave to rise until it is about half its size again. I left it about an hour in a warm(ish) kitchen.

DSC_0125 Heat the oven to 200C/390F/Gas Mark 6, and bake for 30-35 minutes, before removing and leaving to cool.

DSC_0129 Once cool, brush generously with the melted butter and dredge with icing sugar. Wrap in wax/baking paper to store and it will keep for up to a week.