My Favourites

My Favourites

Save your favourites with a single click and you’ll never forget a brilliant Muddy recommendation.


Get the inside line on what’s unique, special and new near you, straight to your inbox across 28 counties

Back to Recipes

Richard Bertinet’s Fabulously Festive Stollen

The Gozney guest chef and baking guru shows us how to bake this European seasonal special using a wood-fired oven

Calling all festive star bakers! Watch Richard in action over in the Gozney HQ kitchens then have a go at creating this delicious festive bake yourself.

Serves 4. Prep time 4 hours 40 minutes, including proving

For the dough:

1kg Stone white bread flour

20g Fresh yeast

500g Milk (at body temperature)

200g Unsalted butter

50g Caster sugar

10g Salt

220g Egg (Shelled weight, around 4 large eggs)

1 Batch Frangipane

400g Natural, uncoloured marzipan

For the filling:

180g Sultanas

100g Natural glace cherries

200g Mixed peel

60g Toasted flaked almonds

4 Tbsp rum

1 Tsp cinnamon

For the frangipane:

200g Ground almonds

200g Caster sugar

200g Unsalted butter

2 Large eggs

50g Flour

2 Tbsp rum

For the glaze:

100g Unsalted butter

2 Capfuls of rum

Plenty of icing sugar to dust


Place the flour in a mixing bowl and crumble in the yeast with your fingers. Mix the milk, butter, sugar, salt, and eggs and add to the mixer with the dough hook attachment. Mix on low speed for 4 minutes before going up a speed for another 10 minutes.

Mix together the filling ingredients before adding to the dough and mixing for a final minute to incorporate.

Pop the dough onto a work surface and work briefly to ensure everything is nicely combined before popping into a bowl, covering and leaving to prove for 45 minutes.

Whilst the dough is proving, make the frangipane by beating together the sugar and butter in a bowl with a wooden spoon until pale.

Add the ground almonds and continue to beat until fully incorporated. Beat in the flour before adding the eggs, one at a time, until everything is combined. Finally, add the rum and set the mix to one side.

Portion the marzipan into 12 sausage shape pieces ready for building the stollen.

Turn the proven stollen dough onto a lightly floured surface and divide into six pieces.

Use your hands to flatten each piece of dough into a rectangle and put a generous spoonful of frangipane on each piece before laying 2 pieces of marzipan over the top.

Fold the dough from the top long edge of the rectangle over on piece of marzipan and do the same with the other long edge over the other piece of marzipan. Seal at the edges and gently shape into a loaf.

Place the loaves on a greaseproof lined baking tray, cover and leave to prove for 45 minutes.

Your wood fired oven will ideally be hovering around 200 degrees but adjust time and check regularly during baking as the heat can fluctuate somewhat.

Brush the stollen with egg wash, pop them into the oven and place the door on before baking for around 30-35 minutes.

Transfer to a resting rack and allow the stollen to cool before glazing.

Melt the butter and rum together and pop into a large deep dish. Roll the cooled stollen in the rum butter, shake off any excess and then roll in the icing sugar.

The stollens are now ready to be wrapped, eaten or frozen!

Find more ideas here


Tell us what you think

Your email address will not be published.

* Required
* Required

Little Black Book

The Little Black Book

Our A-Z of the grooviest local businesses to help make your life easier

View the businesses
Reader Treats Just For You!