• Prep: 2hr 30m
  • Cook: 30m
  • Serves: 12

Packed full of organic almonds, cashews, raisins and soft apricots. This bake isn't for beginners - but if you give it a go it's well worth the effort.


  1. Mix the raisins and apricots in the brandy. Microwave on high for 1 minute.
  2. Heat the milk, honey and butter in a small pan until just melted.
  3. Place the flour in the bowl of a kitchen machine with dough hook. Add ½ tsp salt to 1 side and yeast, lemon zest and mixed spice to the other.
  4. Mix: with the machine running, gradually add the milk mixture and 1 egg.
  5. Mix for 10 minutes. Transfer to a lightly greased bowl. Cover and leave in a warm place to prove for 1-1½ hours until doubled in size.
  6. Mix in the soaked fruit, juices and nuts into the dough until even, then divide into 2 balls. On a lightly floured surface, roll one ball out to a 30x20cm oval.
  7. Divide the marzipan into 4 and roll each into 25m long cylinders. Place 2 cylinders, with a gap, down the centre of the dough.
  8. Fold over one side of the dough, then the other. Press down the edges.
  9. Transfer to a large parchment lined baking tray. Repeat.
  10. Cover loosely with clingfilm. Leave in a warm place for 30-40 minutes until doubled in size.
  11. Beat the remaining egg and brush over the stollen. Sprinkle with the flaked almonds. Bake for 25-30 minutes (190C, gas mark 5) until golden and cooked through. Allow to cool slightly.
  12. Transfer to a wire rack and dust with icing sugar.


All to be sourced organic where possible

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