Recipes Bake with Jack's Christmas Stollen

20.11.2017 / words: Bake With Jack / image: Fiona Digby-Jones

Jack Sturgess is the award-winning chef behind Bake with Jack, Surrey’s homegrown foodie phenomenon that has got loaf lovers baking amazing artisanal bread in their own homes. For the perfect slice of Christmas, Jack shares his recipe for a seasonal classic: the glorious German fruit loaf, Stollen...

Jack says: “This recipe makes two stollen which is awesome because it means you can give one to a friend or pop it round to a neighbour. You can make this and many more Christmas treats at home with my hands-on Christmas Bread Making Course!”

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Difficulty: Medium
This recipe makes 2 loaves or 9-12 Buns in around 4 hours


For the dough:
500g Strong white bread flour
8g Salt
80g Sugar
1tbsp Mixed spice
100g Room temperature butter
25g Fresh yeast or 2 x 7g sachets of dry fast action yeast
200g Room temperature milk
1 Medium Egg

For the filling:
75g Raisins
75g Sultanas
75g Dried cranberries
100g Mixed peel
240g Marzipan

To Finish
A good knob of soft butter
Icing sugar


1. First, soak your raisins, sultanas and cranberries in boiling water from the kettle for 10 minutes. Then drain and set aside to cool

2. Measure your flour, sugar, salt, and spice into a large bowl. Mix it all together then add the butter broken up into pieces.

3. Weigh the milk into a jug, and pop in the microwave for 30 seconds or so to take the chill off. Whether you are using fresh or dry yeast, pop it into the milk and let it dissolve.

4. Pour the liquid into the bowl with the egg and mix everything together until it comes together into a dough, then turn it out onto the table. Knead the dough on a clean table for 8 minutes resisting the urge to dust it with flour. It will be sticky at first but use a dough scraper to have a tidy every now and again, and to loosen the dough from the table.

5. Next, dust the table lightly, spread out the dough and sprinkle over the soaked fruit and peel. Roll them up inside and continue kneading until they are evenly dispersed. Shape the dough into a ball, using a light dusting of flour, and place it back into the bowl. Dust again, cover with a clean cloth, and leave to rest at room temperature for 90 minutes.


6. When your dough has puffed up nicely, dust the table with a little flour and turn the dough out onto it. Press the dough all over with your fingers and knuckles to de-gas, and then divide it into two pieces. Roll each piece into a ball.

7. Cut your marzipan into two pieces, 120g each. Roll each piece into a sausage roughly 15cm long. Take one of your dough balls and push a rolling pin down horizontally across the centre. Roll up and down slightly creating a flattened area in the middle about 10cm wide, with a bulge of dough at the top and bottom.


8. Lay your marzipan sausage in that gap, and fold the top part of the dough over the top so the two bulges meet. Press your fingers down between the rolled-up marzipan and the two pieces of dough to seal the gap and transfer to a large parchment lined baking tray. Shape up the second stollen, and place it on the tray next to the first. Give it plenty of room to expand.

9. Cover again with a clean cloth and allow 60-90 minutes for them to prove up, towards the end of proving preheat the oven to 180°C Fan/Gas Mark 7. Bake for 30 minutes. Remove the two stollen from the oven, and carefully transfer them to a wire rack.

10. Dip a pastry brush into your soft butter and brush all over while the stollen is still hot. Then dust liberally with icing sugar and leave to cool before slicing.