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Published: 5 Dec 2012      

30 minutes

At Christmas time inAustriathey traditionally serve something called stollen, it is a rich, fruity yeast bread filled with marzipan and topped with a light glacé icing. It is so good it is worth making two and freezing one. Packed with dried fruit and filled with a marzipan surprise! Perfect food gift for Christmas.



450 grams                     Strong White Bread Flour          

1 tsp                             Salt     

50 grams                       Golden Caster Sugar     

1 tsp                             Cinnamon         

1 sachet                        Easy Bake Yeast  1 x7g sachet

50 grams                       Sultanas          

50 grams                       Currants           

50 grams                       Glace Cherries halved    

25 grams                       Cut mixed peel

1                                  Egg beaten       

125 ml                          Milk warm

Additional Ingredients:

150 grams                     Marzipan          

                                    Icing Sugar For dusting


How to make Stollen

  • Grease a baking sheet and set aside.
  • In a large bowl sift in the flour and add salt, sugar and spice.
  • Then blend in the yeast and all the dried fruits.
  • Make a well in the centre and add the beaten egg and enough warm milk to form a soft dough.
  • Turn the dough out on to a lightly floured surface and knead until smooth and elastic. This can take up to 10 minutes. If using a mixer with a dough hook mix for 5 minutes.
  • Roll the dough on a lightly floured surface then shape into a rectangle about 22cm x 12cm x 2.5 cm thick.
  • Roll the marzipan into a long sausage, just a little shorter than the length of the dough rectangle.
  • Place the marzipan log along the centre of the dough, fold the dough over almost in half to enclose it and press the edges firmly to seal.
  • Transfer to the prepared baking sheet, cover and leave to rise until doubled in size. This can take about 45 - 60 minutes.
  • Meanwhile preheat the oven to 180°C/350°F/Gas Mark 4.
  • Bake for around 35-45minutes until golden and the base of the stollen sounds hollow when tapped.
  • Transfer to a rack to cool.
  • Dust with icing sugar.