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A Stollen wreath surrounded by christmas decorations, fresh oranges and a decorative rolling pin on a dark purple background.

Beautiful Stollen Wreath

Course: Bread, Sweet treats
Cuisine: German
Keyword: Christmas Stollen, Christstollen, German Christmas Cake, Stollen
Skill level: More Effort
Prep Time: 30 minutes
Cook Time: 45 minutes
Proving time: 2 hours 30 minutes
Total Time: 3 hours 45 minutes
Servings: 20 slices
Calories: 288kcal
Author: Amy Treasure
This German Christmas cake has marzipan, cranberries, dried fruit and pistachios and is finished with melted butter and a dusting of icing sugar. The wreath shape of the Stollen makes it perfect for sharing with family and friends at Christmas time.
Print Recipe


  • 600 g strong white bread flour
  • 75 g caster sugar
  • 14 g fast-action dried yeast (instant yeast)
  • 2 tsp mixed spice
  • 1 tsp salt
  • 300 ml milk warmed
  • 75 g unsalted butter melted
  • 1 large egg
  • 1 egg yolk
  • 250 g golden marzipan grated
  • 100 g dried cranberries
  • 100 g mixed dried fruit
  • 1 orange zested and juiced
  • 1 lemon zested
  • 75 g pistachio nuts roughly chopped
  • 25 g unsalted butter melted
  • 3-4 tbsp icing sugar (powdered sugar)


  • Put the flour, sugar, yeast, mixed spice and salt into a large bowl and mix to combine.
  • Heat the milk in a glass jug until it's warm. Add the melted butter, egg and egg yolk to the glass jug and whisk together.
  • Pour the milk mixture into the flour mixture and stir to form a sticky dough.
  • Lightly flour a surface and turn the dough out on to it. Knead for 8-10 minutes until the dough is smooth and stretchy. Alternatively, you can use a stand mixer fitted with the dough hook, mix on a low speed for 8 minutes.
  • Put the dough into a lightly oiled bowl and cover with oiled cling film. Leave to rise in a warm place for two hours or until the dough has doubled in size.
  • Meanwhile, add the cranberries, mixed fruit, lemon zest, orange zest and orange juice into a small saucepan. Heat for 5 minutes until the fruit is plump and juicy. Set aside to cool.
  • When the dough has risen, turn it out onto a lightly floured surface. Roll it into a rectangle measuring approximately 50cm x 30cm.
  • Scatter the grated marzipan over the dough followed by the soaked fruit and three-quarters of the pistachios. Gently press the filling into the dough using your hands.
  • With the longest side facing you, roll up the dough into a sausage shape. Pinch the seam to make a seal then cut the dough into two long pieces leaving one end intact.
  • Plait the dough in a criss-cross pattern then join the ends up, pinching together to form a circle. Slide the Stollen wreath onto a large baking tray lined with baking paper, cover it with oiled cling film and leave to rise in a warm place for 30 minutes.
  • Preheat the oven to 180ºC/160ºC Fan/Gas 4/350ºF
  • When the dough has had its second rise, bake it in the centre of the oven for 45 minutes or until it is uniformly golden in colour.
  • Remove from the oven and immediately brush with 25g melted butter, scatter over the remaining pistachios and generously sprinkle with icing sugar.



  • You can substitute strong white bread flour with plain flour
  • You can omit the extra egg yolk (extra yolk yields a softer bread)
  • Grated marzipan is better for even distribution. It's easier to grate cold marzipan so put it into the freezer while the dough is having its first prove. 
  • Use caution when heating the milk as milk that is too hot will kill the yeast.
  • If the hole in the centre of the Stollen wreath starts to close, put a clean tin can in the middle. 
  • Turn the Stollen halfway through baking time to ensure an even colour. 
Recipe inspired by BBC Good Food's Stollen Babka Wreath


Calories: 288kcal | Carbohydrates: 38g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 129mg | Potassium: 154mg | Fiber: 2g | Sugar: 12g | Vitamin A: 206IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg