Paul Hollywood's Stollen

(170 ratings)

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Stollen by Paul Hollywood
Stollen by Paul Hollywood
  • Serves: 6-8

  • Prep time:

  • Cooking time:

Paul Hollywood's Stollen recipe is a Christmas baking classic filled with marzipan and all the flavours of Christmas. It's worth the extra effort of making it yourself, as the results are SO good. Share this with friends over mulled wine, or make some to give as a thoughtful Christmas gift or bring to your Christmas host. It could even be fun to bake with the kids in an afternoon that will really get you into the Christmas spirit. This recipe serves 6-8, so there will be plenty to go round if you have people round.


For the stollen:

  • 200g unsalted butter
  • 250ml milk
  • 60g fresh yeast
  • 500g strong white flour
  • 100g caster sugar
  • pinch ground nutmeg
  • pinch ground cloves
  • tsp vanilla extract
  • 2 drops of almond extract
  • 55g blanched almonds, finely chopped
  • 200g raisins
  • 100g currants
  • 125g orange and lemon peel, chopped
  • 225g marzipan

To serve:

  • 25g butter, melted
  • 2tbsp icing sugar


  1. Melt the butter over a gentle heat and set aside to cool.

  2. Warm the milk and add the yeast. Stir until the yeast has dissolved.

  3. In a large bowl, mix the flour, sugar, nutmeg, ground cloves, vanilla and almond extract. Stir in the melted butter and the milk and yeast mixture and knead well, until smooth and pliable.

  4. Mix in the almonds, dried fruit and chopped peel. When everything has been fully incorporated, return to the bowl, cover with cling film and leave to rise for 1-2 hours in a warm place, until doubled in bulk.

  5. Knead the dough again and roll out to a rectangle on a floured surface.

  6. Roll out the marzipan to a slightly smaller rectangle and place on top of the dough. Roll up to enclose the marzipan and transfer to a lined baking sheet. Leave to rise again for another hour.

  7. Preheat the oven to 190C,gas 5 and bake for 1 hour. Remove from the oven, brush with melted butter, and dust with icing sugar. Serve warm or cold.

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Average rating

  • 3
(170 ratings)

Your comments


I have also noticed that this has changed but do not have the original saved anywhere - does anyone know where it is as it is much better than this version!!

Brigitte Montague-Smith

This is a question for Paul Hollywood. Concerns the recipe for Dresdner Stollen. Should the quantity of flower not read 1000g instead of 500g?


I notice that the recipe and method has been changed since I made my first comments... Basically it has been "dumbed down" and butter reduced plus as suggested by me salt added (why not just use salted butter as I did?) ... The recipe now adds the fruit before allowing it to rise, I have tried this and the rise is much less, better to follow the original recipe. I also tried baking for longer than the 40 minutes I originally used... I bottled out at 50 minutes as it was getting VERY BURNT ... I cannot believe a 1 hour bake gives anything but charcoal .... I will stick to the original method as the results are much better.... I have tried this warm with Cornish Clotted cream... much better than Xmas pud


Making this right now smells good fingers crossed it tastes as nice not a fan of Christmas cake so thought this would replace it instead... Be nice with a cuppa :)


I have NEVER baked before ... NO NOT EVER... (64 years old bloke) so I thought I would have a go... Being a bloke I obviously made some changes to the follows ..I used salted butter... I live in France half the year and they use a lot of salted butter in pastry... adds to the flavour in my opinion. ...I used only 225 ml of milk, but added a large egg, ..I used 3 x 7gm packets of dried yeast (equivalent to 63 gm fresh). ...I used 3/4 tsp of mixed spices.. no other spices needed (you could go up to a full tsp I think) ..still used 1/2 tsp vanilla and 2 drops almond extract. ...I used 65 gm ground almonds as I did not have chopped ones ..I used different mix of fruit... 200gm mixed fruit, 50gm finely chopped glace cherries, 100g finely chopped dried apricots ... I boiled up the mixed fruit (not cherries or apricots) in a cup of strong black tea, left to stand for a couple of hours then drained off the liquid and ditched it. This way the fruit is nice and "plump" .. I used 300gm marzipan The method I, used is as described... I found that the first working of the dough was fine on a granite worktop, did not need to flour the surface, work fast, and it soon dries up.... however once you add the fruit it gets very sticky and best to return to the bowl, cover, place in around 28/30 degrees C for at least 1.5 hours. It really does rise, almost 3 times the volume! When you take it out and kneed it again, it will be sticky and you will need to flour the granite to prevent sticking, again work fast. I made it into one long "roll" (roulade) which I then cut in half and put both on a very large baking tray (lined) in warm place for an hour.... It will expand and go sideways, so leave lots of room around it.... You end up with a pair of "fat little pigs" on the tray. I baked for 40 mins in a fan oven at 180... needed to cover it with tinfoil for the last 15 minutes, to prevent burning....... I cannot think that 1 hour at 190 will give you anything but charcoal.... Has anyone tried baking it for this long? The end result,.... yummy !!!!..... I am happy with my first attempt at baking..... I wonder if I made a bread dough with included sundried tomatoes and chopped olives, herbs etc and used this method, with grated very strong cheddar instead of the marzipan layer, roll it all up, bake and have a savoury version... would it be any good? ... someone has probably already done it ... and it has a name ??? Happy baking

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