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125 g (4 oz) butter
375 g (12 oz) strong white flour
Good pinch of salt
60 g (2 oz) caster sugar
2 teaspoons easy-blend dried yeast
150 ml (╝ pint) milk
1 egg, beaten
30 g (1 oz) glacÚ cherries
60 g (2 oz) currants
60 g (2 oz) sultanas
60 g (2 oz) raisins
30 g (1 oz) mixed peel
30 g (1 oz) chopped mixed nuts
Grated rind of 1 lemon
180 g (6 oz) almond paste
Icing sugar, for dusting


Serves: 10


1 Grease a large baking sheet. Gently melt the butter. Mix the flour, salt, sugar and yeast in a large bowl. Stir in butter, milk and egg and mix to a dough. Turn out on to a floured surface and knead for about 10 minutes, until smooth and elastic.

2 Put in a bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.

3 Cut cherries into quarters. Turn dough out on to a floured surface. Gradually knead in cherries, currants, sultanas, raisins, mixed peel, nuts and lemon rind.

4 Lightly roll dough to a rectangle measuring about 25 x 20 cm (10 x 8 in). Using the rolling pin, mark a line lengthways down the centre of the dough. Roll the almond paste to a sausage shape almost as long as the dough. Lay paste down the marked line.

5 Fold dough over the paste to enclose. Transfer to the prepared baking sheet. Cover loosely with a clean tea-towel and leave dough in a warm placé for about 45 minutes, until the dough has doubled in size.

6 Preheat oven to 190°C (375°F/ Gas 5). Bake for about 35 minutes until golden and hollow sounding when tapped on underside. Transfer to a wire rack to cool. Serve generously dusted with icing sugar.

7 Store the Stollen in an airtight tin for up to 3 days.


This is a festive German yeast cake encasing a filling of almond paste. It freezes well and makes an attractive present, sealed in cellophane and tied with ribbon.

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