This Mary Berry Christmas Stollen is a rich and festive bread, which includes marzipan and mixed dried fruit. It’s a classic, foolproof recipe, ready in about 3 hours 30 minutes.
Mary Berry Christmas Stollen Ingredients
- 225g (8oz) strong white flour
- 7g packet fast-action dried yeast
- 75g (3oz) very soft butter
- ½ tsp grated nutmeg
- 2 eggs
- 100ml (3½fl oz) milk
- Oil, for greasing
- 55g (2oz) caster sugar
- Zest of 1 lemon
- 175g (6oz) mixed dried fruit (e.g. raisins, sultanas)
- 175g (6oz) marzipan
- Icing sugar, to dust
How To Make Mary Berry Christmas Stollen
- Prep baking sheet: Cut non-stick baking paper into a 30 × 17cm rectangle.
- Make dough: Combine flour, yeast, butter, and nutmeg in a bowl. Beat one egg and mix with milk. Add to dry ingredients and mix into a dough.
- Knead the dough: Knead by hand for 10 minutes or in a mixer for 5 minutes until soft and smooth.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 2 hours until doubled in size.
- Add flavorings: Knock back dough, knead in sugar, lemon zest, and dried fruit. Roll out dough on baking paper to fit the rectangle.
- Add marzipan: Roll marzipan into a log and place along one long edge. Roll up dough like a Swiss roll and shape into a loaf.
- Second rise: Cover with cling film or a bag, and let rise again for 30–45 minutes until puffy.
- Bake the stollen: Preheat oven to 200°C/180°C Fan. Brush loaf with beaten egg and bake 20–25 minutes until golden and hollow-sounding.
- Cool and finish: Cool on a wire rack, then dust generously with icing sugar.
Recipe Tips
- How do I know the dough has proofed enough? It should double in size and feel airy when gently pressed.
- Why roll the dough around marzipan? It creates a sweet center and keeps the loaf moist.
- How to store stollen: Keep in the fridge in an airtight container for up to a week.
- Does it freeze well? Yes, it freezes beautifully. Wrap tightly in foil and plastic.
What To Serve With Christmas Stollen
Enjoy slices of stollen with festive accompaniments like:
- Mulled wine or spiced cider
- Hot chocolate with whipped cream
- A platter of cheeses and nuts
- Warm vanilla custard
How To Store Christmas Stollen
Refrigerate: Wrap well and store in an airtight container for up to 1 week.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Christmas Stollen Nutrition Facts
- Calories: ~370 kcal per serving
- Fat: 15g
- Carbohydrates: 52g
- Protein: 6g
- Sugar: 23g
- Fiber: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use different dried fruit?
Yes, mix and match sultanas, cranberries, or chopped apricots.
How do I stop the top from browning too quickly?
Cover loosely with foil halfway through baking if needed.
Can I skip the marzipan?
You can, but the traditional version includes it for sweetness and moisture.
Why does my stollen look flat?
It may have over-proofed or lacked enough structure—be sure to knead properly.
Mary Berry Christmas Stollen
Description
A festive German-style sweet bread filled with dried fruit and marzipan, finished with a snowy dusting of icing sugar—perfect for holiday gatherings.
Ingredients
Instructions
- Cut baking paper to a 30 × 17cm rectangle.
- Mix flour, yeast, butter, and nutmeg. Add 1 beaten egg with milk; mix to form a dough.
- Knead until smooth. Let rise in an oiled bowl for 2 hours until doubled.
- Knock back and knead in sugar, zest, and fruit. Roll out on baking paper.
- Roll marzipan into a log, place along one edge, and roll dough around it. Shape loaf.
- Cover and prove again for 30–45 mins. Preheat oven to 200°C/180°C Fan.
- Glaze with beaten egg. Bake 20–25 mins. Cool, then dust with icing sugar.
Notes
- Use a slightly sticky dough for a moist loaf.
- Cover with foil if browning too quickly.
- Can be made ahead and stored or frozen.
- Adjust fruit mix to personal taste.