Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?



Stollen Recipe    Veg  CD  CBF  German  90mins plus proving


A traditional Christmas Stollen cake recipe from Germany


Makes 1    Cold  Vegetarian  Fruit  Sweet Bread  Baked  Fayre  Germany  Europe



   1 tbsp Active Dried Yeast

   150ml/5fl.oz. Warm Milk

   1 Egg

   75g/3oz Sugar

   1 teasp Salt

   75g/3oz Softened Butter

   350g/12oz Strong White Flour

   50g/2oz Sultanas

   50g/2oz Currants

   50g/2oz Glace Cherries, quartered

   150g/5oz Candied Citrus Peel

   175g/6oz Almond Paste (Marzipan)

   Icing Sugar

   Ground Cinnamon




1. Place the warm milk in a large bowl and sprinkle over the yeast to dissolve.


2. Add the egg,  sugar, salt, butter and  225g/8oz of the flour and beat well with a wooden spoon.


3. Add the remaining flour, a little at a time, beating well after each addition.


4. Add the sultanas, currants, glace cherries and peel and continue to beat until the dough begins to pull together, then turn it  onto a floured work surface and knead well.


5. Place the fruit dough in a clean, lightly oiled bowl, cover and leave in a warm place until doubled in size.


6. Lightly grease a baking sheet. Turn the dough  onto a lightly floured surface punch down, knead again then roll out to about 25cm/10 square.


7. Shape the marzipan into a roll the same length as the dough, place it in the centre of the dough, flatten slightly then fold the dough over to cover it and pinch the seams together to seal.


8. Place the loaf, seam side down, on the  baking sheet, cover with a damp cloth and place in a warm place to rise  for about 40 minutes, until doubled in size.


9. Preheat the oven to 180C, 350F, Gas mark 4.


10.  Uncover the roll and bake for 10 minutes, then reduce the heat to 150C, 300F, Gas Mark 2 and continue to bake for a further 30 to 40 minutes, or until golden brown.


11. Cool on a wire rack.


12. To serve - transfer to a serving platter and dust with icing sugar and cinnamon.


Traditionally served at Christmas and festive times.



Cake Recipes  |  Bread & Bun Recipes  |  Biscuit/Cookies & Pastries Recipes


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference.



 Follow us 




Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




 Sign up for Free E-Mailings

Still not found what you're looking for?



Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



Related Recipes

Cake Recipes 

Bread/ Bun Recipes



 International Recipes |  Special Diets  |  Reference Pages  |   Conversion Charts  |  History of  Food   |  Ingredients   |  Table Settings  | UK Food Shopping Directory |  Videos 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos