For a festive treat, take the time to make Paul Hollywood's adaptation of marzipan-filled stollen
By Paul Hollywood
  • Rating:
  • Serves: 6-8
  • Cook Time:
  • Prep Time: 40 minutes
  • Effort: medium


For the stollen

  • 150 g unsalted butter
  • 250 ml milk
  • 60 g fresh yeast
  • 500 g strong bread flour
  • 100 g caster sugar
  • pinches ground nutmeg
  • pinches ground cloves
  • 1/2 tsp vanilla extract
  • 2 drops almond extract
  • 55 g blanched almonds, finely chopped
  • 200 g raisins
  • 100 g currants
  • 125 g orange and lemon peel, chopped
  • 225 g marzipan

To serve

  • 25 g butter, melted
  • 2 tbsp 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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