Mary Berry Stollen Recipe

This buttery, spiced Mary Berry Stollen is made with plump dried fruit, almond marzipan, and enriched dough, ready in just over 3 hours. The hero moment arrives when you slice through the snowy icing sugar crust to reveal the golden marzipan center hidden inside. I love making this every Christmas Eve because it fills the kitchen with the scent of nutmeg and lemon.

Why This Classic Works

I used to find stollen intimidating because yeast doughs can be temperamental, but this version is surprisingly forgiving. The high ratio of butter and egg yields a soft, brioche-like crumb that stays moist for days, unlike some drier store-bought loaves. Mary Berry cleverly avoids currants in this recipe, swapping them for larger dried fruits that won’t burn or become bitter during the bake.

My first attempt was a bit flat because I rushed the second prove, but I learned that patience is the secret ingredient here. Giving the dough enough time to relax after shaping ensures the marzipan doesn’t burst out, creating that perfect, professional-looking swirl.

Jump to Recipe

Mary Berry Stollen Ingredients

• 225g strong white flour (plus extra for dusting)
• 7g sachet fast-action dried yeast
• 75g butter, softened
• 55g caster sugar
• 1/2 tsp grated nutmeg
• 100ml milk, warmed
• 2 large eggs (1 for the dough, 1 for glazing)
• 175g mixed dried fruit (sultanas, raisins, and glacé cherries)
• 1 lemon, zest only
• 175g marzipan
• Icing sugar, for dusting
• Oil, for greasing

How To Make Mary Berry Stollen

1. Prepare the Dough Mix: Measure the flour, yeast, softened butter, sugar, and nutmeg into a large bowl. In a separate jug, beat one egg with the warm milk. Pour this liquid into the dry ingredients and mix by hand or with a dough hook until a rough dough forms.
2. Knead Until Smooth: Tip the dough onto a lightly floured surface and knead for 10 minutes (or 5 minutes in a mixer) until it becomes soft, smooth, and shiny. It should be slightly sticky but manageable.
3. First Prove: Place the dough in a lightly oiled bowl, cover with cling film, and leave in a warm place for about 2 hours, or until doubled in size.
4. Add Fruit and Shape: Knock back the dough to release the air. Knead in the lemon zest and mixed dried fruit until evenly distributed. Roll the dough out on a baking sheet lined with parchment paper into a rectangle approx 30 x 20cm.
5. Add Marzipan: Roll the marzipan into a sausage shape matching the length of the dough. Place it along one long side of the dough and roll the dough up like a Swiss roll to enclose the marzipan. Seal the ends by tucking them under.
6. Second Prove: Cover the loaf loosely with oiled cling film and leave to prove again in a warm place for 30–45 minutes until puffed up. Preheat the oven to 200°C (180°C Fan/Gas 6).
7. Bake and Glaze: Beat the second egg and brush it all over the loaf. Bake for 20–25 minutes until golden brown and hollow sounding when tapped underneath. If it browns too fast, cover loosely with foil after 15 minutes. Cool on a wire rack and dust heavily with icing sugar before serving.

Recipe Tips

Check the yeast: Ensure your yeast is fresh and your milk is warm, not hot. Hot milk will kill the yeast, preventing the rise, while cold milk will make the proving process take forever.

Don’t skip the cover: If the top of your stollen starts looking dark brown after 15 minutes, definitely cover it with foil. The sugar and fruit content makes it brown faster than regular bread.

Seal the marzipan: When rolling the dough, pinch the seams tightly. If there are gaps, the marzipan might melt and leak out onto the baking tray, which can burn.

What To Serve With Stollen

This festive loaf is rich enough to be eaten on its own, but it is exceptional when served warm with a generous spread of salted butter. It pairs perfectly with a strong cup of coffee or a mulled wine for a cosy afternoon treat.

How To Store

Stollen keeps wonderfully well due to the fruit and marzipan. Wrap it tightly in foil or store in an airtight container at room temperature for up to one week. You can also freeze the baked loaf (without the icing sugar dusting) for up to one month; just defrost thoroughly before serving.

FAQs

Can I use fresh yeast instead of dried?
Yes, you can use fresh yeast. Use about 15g of fresh yeast and crumble it into the warm milk to dissolve before adding it to the flour mixture.

Why is my dough so sticky?
Enriched doughs are naturally stickier than standard bread dough. Try to avoid adding too much extra flour during kneading, as this can make the final stollen dry and tough.

Can I make the dough ahead of time?
Yes, you can let the first prove happen in the fridge overnight. The cold slow rise actually develops more flavour; just bring it to room temperature before shaping.

Nutrition

• Calories: 370 kcal
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 180mg
• Total Carbohydrate: 52g
• Protein: 7g

Try More Recipes:

• Mary Berry Dorset Apple Cake
• Mary Berry Genoise Sponge Cake
• Mary Berry Mincemeat Loaf Cake Recipe