1 sachet dried yeast (enclosed with mix)
350ml hand hot water
1 medium egg (beaten)
75g butter (melted)


Fruit Mixture:
250g mixed dried fruit
75g dried cranberries
50g ground almonds
2 oranges (grated zest of)
50g soft light brown sugar
1 tsp ground mixed spice
2 tsp natural extract of vanilla
4 tbsp Brandy


50g each of brazil nuts or chopped mixed nuts and glace cherries
25g butter (melted)
sprinkling of sieved icing sugar


Additional Equipment

Pastry brush

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Linda Crawford


The Christmas Stollen bread was absolutely amazing. I no longer felt left out of it when family members were eating Panetone and in fact I had to stop people eating my bread.


1. Place mix and yeast together in a large mixing bowl and mix together with a fork.

2. Add remaining bread ingredients and stir to make a smooth bread batter. Cover bowl with cling film and leave in a warm place to prove for an hour until the dough is light and spongy.

3. While the dough is proving combine fruit mixture together. Cover and set aside. Grease and line a 22cm deep round cake tin with a double layer of greaseproof paper.

4. Stir fruit mixture into the proved dough and mix for a minute until combined. Spoon mixture into the prepared cake tin. Smooth the surface with the back of a metal dessert spoon dipped in water and top with the glace cherries and Brazil nuts. Brush with the butter.

5. Cover tin with oiled cling film and leave to prove until the mixture nearly comes to the top of the tin. Remove film and place bread on a lower shelf in the oven. Bake for 50 minutes at 190C/170 Fan/ Gas Mark 5.  Cover loosely with foil for the final 20 minutes of cooking if the topping is becoming too brown. Rest tin on a cooling tray and leave to cool completely before removing from the tin. Dust with icing sugar before serving.

6. Store in an airtight tin for up to a week.

7. Serve in thin slices, spread thinly with butter.

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