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German Christmas Stollen

German Christmas Stollen


1/2 cup (125ml) warm milk
2 tsp caster sugar, plus 1/3 cup (70g) extra
7g sachet dried yeast
1 cup (165g) dried fruit
70g slivered almonds
1/4 cup (60ml) dark rum
125g unsalted butter
1 egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
3 cups (450g) plain flour
30g butter, melted
Icing sugar, to serve


Combine milk, sugar, dried yeast and 2 tbs warm water in a bowl. Set aside.

Place dried fruit, almonds and rum in a bowl and set aside. Use an electric beater to beat butter and extra sugar. Beat in the egg and vanilla extract.

Add the yeast mixture, cinnamon and flour to the butter mixture and mix until a dough forms. Knead on a floured surface until smooth. Place in a greased bowl, cover with plastic wrap and set aside for 1 1/2 hours.

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Punch down the dough. Press into a 30cm square. Sprinkle with the fruit and roll up to enclose fruit.

Roll the log until 60cm long. Fold dough in half lengthways and place on the tray. Press the centre join together gently. Bake for 35-45 minutes or until golden and cake sounds hollow when tapped.

Brush the loaf with the melted butter while still hot and sprinkle generously with icing sugar.

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