Stollen – Bake and Be Merry

This time of year calls for baking something extraordinary…why not treat the family to a wonderful Stollen. This spicy, fruit bread is delicious comfort food; perfect for the festive season. For an extra kick, you can add rum (or try brandy or sherry if you have it in the cupboard). This bread is can be enjoyed as is or it can be served as dessert with custard or ice cream. You can also slice the bread and dry the slices in the oven and enjoy your Stollen-biscotti with coffee.



Step 1

1. Prepare Fruit: Combine mixed fruit, raisins and rum. Cover and set aside. Stir the mixture every so often to cover the fruit with the rum.

Step 2

2. Prepare sponge: In a large bowl, mix the yeast and the water. Heat the milk until luke warm and add it to the yeast along with the honey and flour. Cover the sponge and let it rise until airy and bubbly (30 min) .

Step 3

3. The dough: Add the prepared fruit, honey, egg, butter, zest, salt, nutmeg, almonds and flour to the sponge and lightly work it through with your hand. Knead until soft and smooth.

Step 4

4. Put the dough in an oiled bowl and cover with a damp cloth, let it rise until doubled in size (1 hour).

Step 5

5. Shape and fill: Turn the dough out on a lightly oiled surface. Roll the dough out in a 20 x 30cm oval. Brush the melted butter over the top of the oval. Combine the sugar and cinnamon and sprinkle over the one lengthwise half of the oval. Fold the dough in half lengthwise and carefully lift the bread onto a well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.

Step 6

6. Cover the loaf with a damp cloth and let it rise for 45 minutes.

Step 7

7. Preheat the oven to 180 degrees.

Step 8

8. Bake for 25 minutes until golden brown and it sounds hollow when tapped. Immediately remove from the baking tray and place on a cooling rack to cool.

Step 9

9. Sprinkle heavily with confectioners’ sugar before serving.

Chef Danitsa Badenhorst

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  • Fruit:
  • 1 cup Mixed Candied Fruit
  • 1 cup Raisins
  • 3 tbsp Dark Rum or Orange Juice
  • Sponge:
  • 10 g Active Dry Yeast
  • 60 ml Luke Warm Water
  • 160 ml Milk
  • 1 tsp Honey
  • 150 g Eureka Mills Stoneground Cake Flour
  • Dough:
  • 75 ml Honey
  • 1 Egg, Beaten
  • 125 g Unsalted Butter
  • 1 tbsp Finely Grated Lemon Zest
  • 1 tsp Salt
  • 1/2 tsp Nutmeg
  • 60 g Roasted Almonds, Chopped
  • 600 g Eureka Mills Stoneground Cake Flour
  • Oil for coating bowl
  • Filling:
  • 2 tbsp Unsalted Butter
  • 2 tsp Ground Cinnamon
  • 3 tsp Granulated Sugar
  • Topping:
  • 60 g Confectioners' sugar

Ready In

0 min



Nutritional Facts

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