No matter how busy you are, it’s worth finding time to bake this traditional German festive bread packed with fruit, nuts and marzipan. Make one to give and one to keep, says Joanna Farrow.
Stollen bread was traditionally made for giving, so we thought it would be fun to bake two batches – one to keep, and one to give away, divided into cute mini stollen. You’ll find it easier to work the dough in two separate batches. Ask the children to help with lining the pots, making the gift labels and wrapping the mini stollen as presents.
One to keep...
Prepare 45 minutes, plus proving
Cook 20-25 minutes
Makes 12 thick slices
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One to give...
Prepare about 1 hour, plus proving
Cook 15-20 minutes
Makes 10 individual stollen
View recipe