Make these charming stollen bites, then check out our classic stollen, sour cherry stollen bars and more Christmas baking recipes.


  • 75g mixed dried fruit
  • 25g dried cranberries
  • 25g dried cherries
  • 3 tbsp dark rum
  • 100ml whole milk, plus 1 tbsp
  • 100g unsalted butter
  • 275g strong white bread flour, plus extra for dusting
  • 5g fast-action dried yeast
  • 25g caster sugar
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • 1 tsp orange extract
  • 1 medium egg, plus 1 yolk (freeze the extra white to use in another recipe)
  • vegetable oil, for the bowl and tin
  • 250g golden marzipan
  • icing sugar, for dusting


  • STEP 1

    The night before, combined the mixed dried fruit, cranberries and cherries with the rum in a large bowl and leave to soak. The next day, warm the milk and 75g of the butter in a pan over a low heat, stirring until the butter has melted. Remove from the heat and set aside until just warm.

  • STEP 2

    Combine the flour, yeast, caster sugar, mixed spice and cinnamon together in a large bowl. Combine the lukewarm milk, the orange extract, egg and yolk in a jug, then pour the wet ingredients into the dry and mix to form a soft dough. Turn the dough out onto a lightly floured worksurface and knead until smooth and the dough springs back to the touch, about 10 mins. Transfer the dough to a lightly oiled bowl, cover and leave to prove in a warm place for 1-2 hrs, or until almost doubled in size.

  • STEP 3

    Lightly oil a 20cm square baking tin and line with baking paper. Set aside. Tip the risen dough out onto a lightly floured worksurface and knead in half the dried fruit mixture. Divide the dough into two pieces. Press one piece of the dough into the base of the prepared tin, then sprinkle over half of the reserved dried fruit mixture. Roll the marzipan out onto a sheet of baking paper into a roughly 20cm square, then lay this over the fruit layer in the tin. Sprinkle over the rest of the dried fruit mixture. Press the second piece of dough out into roughly 20cm square, then press this over the second fruit layer in the tin, making sure it reaches the edges. Cover and leave to prove in a warm place for about 30 mins. Heat the oven to 180C/160C fan/gas 4. Bake for 25 mins until golden. Leave to cool slightly.

  • STEP 4

    Melt the remaining butter over a low heat, then brush this over the top of the warm stollen. Leave to cool completely in the tin. Once cool, turn out onto a board, dust with icing sugar and cut into 32 bite-sized pieces.


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