Stollen Recipe

Stollen Recipe

Stollen Recipe has become widely available over the years, but making it yourself will bring you an unrecognizable taste sensation.

This stollen recipe is oozing with the finest marzipan and filled with dark chocolate, cranberries, raisins and pecans.

The German Christmas Cake, perfect with coffee.

Kept cool and dry it’ll keep for a week (if it’s not eaten much sooner).

If you love baking why not come on one of our baking courses at our Cookery School in Chipping Sodbury. We even have an enriched dough course.

All your baking will benefit from a baking stone giving a great lift and an even bake to any recipe.

 Takes 2 hours

Ingredients

  • 5g Dried yeast
  • 250ml Warm water
  • 460g Strong white flour
  • 5g Salt
  • 25g Caster sugar
  • 25g butter, ideally unsalted
  • 1 egg
  • 80g Marzipan
  • Pinch of cinnamon
  • Pinch of cardamom
  • 50g Dark chocolate
  • 30g Dried cranberries (pre soaked in rum if possible)
  • 30g Raisins (pre soaked in rum if possible)
  • 30g Pecans

Method

  1. Dissolve the dried yeast in 250g warm water
  2. Weigh the strong white bread flour, salt, caster sugar, butter and egg into a big bowl
  3. Add the yeast and water to this and mix together
  4. Put the dough back into the bowl, cover and leave to rest for 30 minutes.
  5. On a floured work surface and using a rolling pin roll the dough out into A4ish size.
  6. Along the width and near the edge furthest away from you add 80g marzipan rolled into a sausage that reaches across the width
  7. Sprinkle over a big pinch of cinnamon, a small pinch of cardamom, dark chocolate, dried cranberries, raisins and pecans
  8. Roll the lot towards you forming a "Swiss-Roll" type sausage of sweet Christmassy joyfulness.
  9. Place on grease proof paper on a baking tray. Cover and rest for 45 minutes. Bake at 210c for 25 minutes or until golden all over.
  10. The moment the Stollen comes out of the oven, brush it liberally with melted, unsalted butter.
  11. Whilst it’s cooling, make a festive template and then dust with icing sugar. Don’t forget to share your designs with us @HobbsHouse

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Delivery & Returns

Delivery

We use Priority Express as our main courier service. For smaller and our through the letterbox range, we use Royal Mail. Our aim is for you to receive your items as safely and securely as possible and we use Priority Express to help us with this.

The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.

Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.

Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation. 

Please note that we do not supply outside of Mainland UK. 

Ordering

We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email sales@hobbshousebakery.co.uk to discuss anything with your order.

Returns

We want you to feel totally happy with your goods, so if you have any concerns or queries please get in touch with us. We are happy to replace items broken during transit or if the item does not meet your expectation. We must be notified within 14 days of arrival.