Hex family stollen

Hex family stollen

Recipes From a Normal Mum
David Loftus

Otherwise known as Weihnacht Stollen. Our pal Big Stu is half Dutch Indonesian and this is the gift his mother bestows on all her nearest and dearest in the run up to Christmas. In our house it is the law to eat this for breakfast, grilled, for the week leading up to the big day, sometimes with rum butter. A huge thanks to Wanda Hex for sharing this wonderful recipe and hopefully not being too upset that I have meddled with it a little to make it easier for us mere mortals.

For the dough:


Quantity Ingredient
375g strong white flour, plus extra for dusting
7g salt
75g salted butter, melted, plus extra for greasing
170ml whole or semi-skimmed milk, lukewarm
140g caster sugar
14g fast action dried yeast
1 egg yolk
150g dried mixed fruit
50g mixed peel
300g marzipan

To decorate:

Quantity Ingredient
25g butter, melted
4 tablespoons icing sugar
25g flaked almonds, toasted


  1. Place the flour in a large bowl and make a hole in the middle. Sprinkle the salt around the edges, then add the butter, milk, 100 g of the sugar and the yeast to the well and mix slowly, drawing more flour into the middle. Once well mixed, add the egg yolk and keep mixing until a dough forms. Knead for 10 minutes until smooth and elastic. Return to the bowl, cover with cling film and leave to prove.
  2. When doubled in size (the cooler it is, the longer it will take) tip it onto the work surface and knead in the dried fruit and peel. Return to the bowl, cover and rest for 10 minutes.
  3. Roll the dough on a floured surface to an oblong about 34 x 24 x 1 cm. Roll the marzipan into a 24 cm-long sausage and place in the middle in line with the long edge of dough. Fold one of the long edges over the marzipan and press down to wrap it tightly in dough. There will be a small lip of dough sticking out.
  4. Place on a greased baking sheet, cover loosely with cling film and leave to double in size. This is an enriched dough so the rising will be slow. Just before baking dust lightly with flour to stop the surface of dried fruit from burning.
  5. Preheat the oven to 200°C and bake for 30–35 minutes until really brown. Brush away any fruit that’s a little burnt and place on a wire rack with old newspaper underneath. While it is still hot, brush with the melted butter, sieve over half the icing sugar, add the almonds and sprinkle with the rest of the sugar. Leave to cool. Wrap and keep for at least a week (preferably 2) before cutting; this allows the flavours to develop.
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