11:30 am on 3 December 2012


From a timing perspective for fresh Stollen on Christmas day:

Make the starter on the 23 December and put in the fridge for 24hrs. At the same time soak the fruit and make the Marzipan. Leave both of these in the fridge.

On 24 December take the starter from the fridge, add to the rest of the dough ingredients and mix the dough as per the recipe. Folding the soaked fruit through at the last minute.

Put the dough back in the fridge.

On the 25 December remove the dough from the fridge along with the marzipan, and process as per the recipe.


  • 100g currants
  • 100g sultanas
  • 60g mixed peel
  • 60g glace cherries
  • 2 caps rum
  • 1 cap vanilla

Soak all together for 2-3 days.


  • 180 ml water
  • 250gm white flour
  • 5gm dried yeast

Dissolve yeast in water and mix with flour, place in a bowl, cover with plastic wrap and leave in fridge for 24 hours.

Stollen dough

  • 130 ml milk slightly warmed
  • 10gm dried yeast
  • 450gm white flour
  • 45gm brown sugar
  • 15gm salt
  • 150gm butter softened

Dissolve yeast in milk and mix all ingredients together, kneading until dough becomes smooth and shiny. Fold in soaked fruit, and mix through evenly.


  • 200gm ground almond
  • 100gm icing sugar
  • 75gm brown sugar
  • 1 egg

Mix to combine, leave in fridge in airtight container.


Place mixed dough in the fridge overnight in an airtight container. The following day remove dough from the fridge and allow an hour or so to come to room temp. Tip the dough onto your work bench and divide into 3 equal pieces. Shape each piece into a rectangle, and leave on your work bench for 5-10 minutes to rest.

Meanwhile divide the marzipan into 3 equal pieces and roll into long logs, about 75% the length of your stolen dough rectangles. Place the marzipan in the middle of your rectangles and fold the long sides, one after the other over the marzipan sealing it inside the dough. Place the seam side down on 2 baking trays lined with baking paper. Cover with a teatowel or cloth and allow to prove to around half the size again.

Preheat the oven to 220°C. At the bottom of the oven place a deep proof dish. Get some ice ready.

Place your Stollens in the oven. At the same time put a cup of ice cubes into your deep oven dish and quickly close the oven door. Reduce the oven temp to 190°C. It should take around 25-30 minutes, until firm to touch. Don’t open the door for at least the first 15 minutes.

Remove from the oven and immediately generously brush with melted butter. Allow to cool and then dust with icing sugar.

Suggested wines

de Bortoli NOBLE ONE Botrytis Semillon 2008 (Australia). I always seem to mention this wine but it is always a winner. It’s got citrus (cumquat preserve if you will) on the nose and a deep rich toffee note too. There’s an acid lift that stops it being just treacle. But the mouth is filled with lush lush sweetness. A treat. $35-40 for 375ml

Alvear SOLERA 1927 Pedro Ximenez (aka PX) (Spain). From a region next to Jerez where sherry is made. This is very similar. Treacle and black sugar, molasses rum. Hints of ginger, fig, apricot jam even. Coffee. Mocha bonbons. Christmas day in a glass. $50ish for 500ml

Coffee and a liqueur.
LICOR 43 (Spain). After all my years doing this (drinking) I never really found this liqueur until a year or so ago. It has a vanilla and citrus base. But there are also hints of cinnamon. There is a brandy warmth without being too hot, and a good sweet but not cloying finish. $50ish for a 700ml bottle