Sunday, 24th May 2020

This Month's Magazine
Stollen German Christmas Recipe

Stollen German Christmas Recipe

The Chef at KOKOMO suggests a different Xmas cake for this year.


  • 500g/1lb 2oz strong white flour, plus extra for flouring
  • 100g/3½oz caster sugar
  • 10g fast action yeast
  • 10g salt
  • 150g/5½oz unsalted butter, softened
  • 250ml/9fl oz full-fat milk
  • pinch ground nutmeg & pinch ground cloves
  • ½ tsp vanilla extract
  • 2 drops almond extract
  • 55g/2oz blanched almonds, finely chopped
  • 200g/7oz raisins
  • 100g/3½oz curant
  • 125g/4oz mixed peel
  • 25g/1oz butter, melted
  • 225g/8oz marzipan

To serve
25g/1oz butter, melted
2 tbsp icing sugar



  • Put the flour and sugar in a large bowl, add the yeast on one side and the salt on the other. Add the butter & 200ml/7fl oz of the milk and stir together.
  • Add the remaining milk and form a soft dough. Transfer to a floured surface and knead until smooth and pliable.
  • Mix the nutmeg, cloves, vanilla, almond extract, almonds, dried fruit and mixed peel in a large bowl. Put the dough on top and knead to incorporate the dried fruit and spices as you go. Cover the bowl with cling film and leave to rise for 1-2 hours in a warm place, or until doubled in size.
  • Flatten the dough on a lightly floured surface to a rectangle. Brush with the melted butter.
  • Roll out the marzipan. Place on top of the dough in the middle. Roll the dough up to enclose the marzipan and transfer to a baking tray lined with baking parchment. Cover and leave until risen and doubled in size.
  • Preheat the oven to 190C/375F/Gas 5 (fan 170C), bake for an hour. Remove from the oven, brush with melted butter, and dust with icing sugar.
  • Serve cold.

Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
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Kokomo Cocktail Bar & Restaurant

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