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Einkorn and Rye Stollen

Makes 1 large stollen or 2 smaller ones

Half bread, half cake, this rich, rustic stollen is made with flavourful artisan flour and a marzipan centre running through the middle. Traditionally a German bake, stollen has become a widely popular Christmas treat. This recipe makes one very large family stollen or two regular size stollens. Perhaps one for eating and one gifting.

Free from Soya


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Step One

  1. Weigh the mixed dried fruits and mixed peel into a bowl.
  2. Add the orange juice and brandy and stir well.
  3. Cover and leave to stand for at least 2 hours or overnight.
  4. Measure the einkorn, rye and strong white flours into another bowl.
  5. Add the sugar, yeast, mixed spice and salt and blend everything together.
  6. Break the egg into a jug, add the milk and vanilla extract and beat to combine.
  7. Pour the liquid onto the flour and stir to make a dough.
  8. Using your hands bring together a smooth ball of dough.
  9. Invert a larger bowl over the dough bowl and leave for at least 2 hours or overnight.

Step Two

  1. Melt the butter then leave to cool.
  2. Add the cooled butter to the dough and knead to combine.
  3. Tip the soaking fruit and juice into the bowl, add the flaked almonds and knead until combined and evenly distributed.
  4. Invert a large bowl over the dough bowl and leave it in a warm place for the dough to roughly double in size, which will take about two hours.

Step Three

  1. Melt the butter then leave to cool.
  2. Rub some butter around the inside of a large baking tray.
  3. Dust the work surface with a little flour, gently tip out the dough and lightly dust that with flour.
  4. For one stollen, shape the dough into a 25 x 12cm/10 x 5” oval. OR, for two stollens, cut the dough in half and shape each into a 20 x 10cm/8 x 4” oval.
  5. Roll the marzipan into one 25cm/10” cylinder or two 20cm/8” cylinders, depending on whether you are making one or two stollens.
  6. Place the larger marzipan cylinder in the middle of the larger dough oval or the smaller cylinders on the smaller dough ovals.
  7. Brush the edges of the dough with milk.
  8. Lift up the edges of the dough pinching them together to seal in the marzipan.
  9. Transfer the stollen(s) to the prepared baking tray, seal down and press any exposed fruits back into the dough.
  10. Brush the outside of the stollen(s) with some of the melted butter.
  11. Cover with a clean tea towel and leave it in a warm place for 1 hour.

Step Four

  1. Pre-heat the oven 20 minutes before you are going to bake.
  2. Remove the tea towel and bake for 35-40 minutes.
  3. Take the cake(s) out of the oven and brush all over with the remaining melted butter and leave to cool.
  4. When cold, sieve the icing sugar all over the cake.
  5. Wrap the cold stollen(s) and keep in a tin or a cool place.


large baking tray and 3 x mixing bowls


180°C, Fan 160°C, 350°F, Gas 4   

Cooking time

35-40 minutes

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