Print

Mary Berry Stollen

Mary Berry Stollen - recipe card
Print Recipe

A classic German Christmas bread adapted by Mary Berry, this stollen is a rich, buttery fruit bread packed with dried fruits, almonds, and a swirl of marzipan. The non-alcoholic version uses orange juice and warm spices to create a moist, flavorful loaf that’s perfect for the holidays. A dusting of powdered sugar finishes it off, making it a beautiful and festive treat.

Ingredients

Scale
  • For the dough:
  • 1/2 cup (120ml) whole milk, warmed to 110°F (43°C)
  • 2 1/4 tsp (1 packet, 7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 2 1/2 cups (312g) all-purpose flour, plus extra for dusting
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1 large egg, at room temperature
  • 1/2 cup (113g) unsalted butter, softened, plus extra for greasing
  • For the filling:
  • 1/2 cup (75g) mixed dried fruit (raisins, currants, sultanas)
  • 1/4 cup (40g) chopped dried apricots
  • 1/4 cup (30g) chopped blanched almonds
  • 2 tbsp (30ml) freshly squeezed orange juice
  • 1 tbsp (15g) orange zest
  • 1/2 cup (100g) marzipan, rolled into a 6-inch log
  • For finishing:
  • 2 tbsp (28g) unsalted butter, melted
  • 1/4 cup (30g) powdered sugar, for dusting

Instructions

  1. In a small bowl, combine the warm milk (110°F / 43°C), 1 teaspoon of the sugar, and the yeast. Stir gently and let stand for 5-10 minutes until foamy. This activates the yeast and ensures it’s alive.
  2. In a large mixing bowl, whisk together the flour, salt, cinnamon, nutmeg, cardamom, and remaining sugar. Make a well in the center.
  3. Add the yeast mixture, egg, and softened butter to the dry ingredients. Mix with a wooden spoon until a soft dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should spring back when poked. If sticky, add a little flour, but avoid over-flouring.
  5. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. While the dough rises, prepare the filling: in a small bowl, combine the mixed dried fruit, chopped apricots, chopped almonds, orange juice, and orange zest. Let soak for at least 15 minutes to plump the fruit.
  7. Punch down the risen dough and turn out onto a lightly floured surface. Roll into a rectangle about 10×8 inches (25×20 cm).
  8. Spread the soaked fruit mixture evenly over the dough, leaving a 1-inch border. Press the fruit gently into the dough.
  9. Place the marzipan log along one long edge of the dough. Roll up the dough tightly from that edge, like a Swiss roll, to enclose the marzipan. Pinch the seam to seal.
  10. Place the roll, seam side down, on a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let rise for 30-45 minutes, until slightly puffed.
  11. Preheat the oven to 350°F (177°C). Bake the stollen for 50-60 minutes, until golden brown and a skewer inserted into the center comes out clean. If it browns too quickly, cover loosely with foil after 30 minutes.
  12. Remove from the oven and immediately brush the warm stollen with melted butter. This keeps the crust soft and adds richness.
  13. Dust generously with powdered sugar while still warm. Let cool completely on a wire rack before slicing.

Notes

Storage: Wrap the cooled stollen tightly in plastic wrap and store at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. Freezing: Wrap in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator and refresh in a 300°F (150°C) oven for 10 minutes before serving. Reheating: Slice and toast lightly, or warm in the microwave for 15-20 seconds.

Nutrition

Keywords: mary berry stollen, stollen recipe, german christmas bread, non-alcoholic stollen, fruit bread, marzipan stollen, christmas baking, holiday bread, dried fruit bread, almond bread

Find it online: https://britishbakingrecipes.co.uk/mary-berry-stollen/