Stollen with a twist

I love homemade stollen but am grateful the urge to make it only comes in December! I have given Lakeland a good few 'shout outs' recently, and here is another for their stollen tin. Of course you can simply roll a stollen as I have on years gone by, but for that perfect shape, take a look at speciality tins.

I adapted the Lakeland recipe for the Thermomix and substituted a pistachio paste for shop bought marzipan. You can mix up your own marzipan so quickly in a Thermomix and it tastes sooooo much better. I don't like candied peel, but if you do, include 30g of that within your 250g fruit/nut mix.

If you don't want to make the marzipan, you need about 200g of shop bought.




  • Servings: 10
  • Difficulty: medium
  • Print



  • 150g milk
  • 2 tsp instant yeast
  • 350g strong white bread flour
  • 50g honey
  • 100g unsalted butter (softened)
  • 1 egg
  • 250g mixed dried fruit and nuts of your choice – I used sultanas, glacé cherries (always wash and dry!) apricots, pistachio and almonds
  • Zest of a lemon

For the pistachio paste – this makes double the quantity needed for the stollen

  • 200g pistachios
  • 200g icing (confectioners) sugar
  • 1 egg and 1 egg yolk
  • 25g freshly squeezed lemon juice
  • Pinch of salt
  • Green food colouring (optional) – personally I use it for cakes but not for a bread insert.
  • If you want even more punch, add a little pistachio extract.


If making the pistachio paste in the Thermomix I give full credit to Valerie Lugonja who blogs as acanadianfoodie- her TM really are fail proof. The paste is a lot softer than shop bought, so if you want it too be a lot stiffer just cut out the assented and reduce the lemon juice.

For the paste…

  • Weigh and mill the nuts in TM bowl for 12 seconds sp10, set aside
  • Add sugar, egg, egg yolk and heat 80° 10 minutes, sp4
  • Add salt, lemon juice, extract and colouring (if using), reserved ground nuts and mix well sp10 30 seconds
  • Empty paste onto cling film (divide in two )
  • Chill thoroughly in fridge – about an hour.
  • Use half in the dough.

For the stollen…


  • Heat the milk in the TM bowl at 37° sp3 adding the yeast as it reaches temperature. Mix for a further 30seconds.
  • Add flour, honey, butter, egg and mix on dough/interval setting for 3 minutes
  • Add fruit and nuts and mix on interval setting for another minute.
  • Tip into a bowl or leave to rise in TM bowl( if you have a second bowl or know you won't need it for at least two hours). Cover and leave to rise in warm lace for at least two hours
  • I knock back by mixing on dough setting for a minute. If however you have let rise in another bowl you could knead by hand.
  • Roll to a rectangle 25cmx20cm /8″x10″
  • Roll the marzipan into sausage shape slightly shorter than the dough
  • Place in centre of dough and enclose it carefully.
  • I placed this (seam side up) in the tin then inverted onto a parchment lined baking sheet.
  • Leave the dough to rise again in a warm place . You can't actually see this happening if you are using a tin but an hour will be fine. If you are shaping this free form, you'll be able to see it. As ever, I suggest using a very large plastic bag to enclose it for this second rise.
  • While it is resting, preheat oven to 190°C/380°F. I used the baking/ lower Aga oven and only needed the lower end of the baking time.
  • Bake for 35 – 40 minutes
  • Cool on a wire rack
  • Drizzle with citrus water icing if liked



Enjoy! And happy festive baking!!


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