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  • 350 g strong white plain flour
  • 1x7 g packet of dried yeast
  • 50 g caster sugar
  • 1/2 tsp vanilla extract
  • 50 g melted butter
  • 1/2 tsp mixed spice
  • 1/2 tsp ground ginger
  • 1 egg, beaten
  • 200 ml milk
  • 125 g sultanas


  1. Pre-heat the oven to 180C Fan / 200C / Gas 6.
  2. Mix the flour, yeast, sugar, vanilla, butter, spices, egg and milk together in a bowl. Tip onto a floured work surface and knead for 5 minutes until smooth. Alternatively knead in a mixer using a dough hook for 5 minutes.
  3. Put into an oiled bowl, cover with clingfilm and leave to rise for 1 ½ hours.
  4. Tip back onto the work surface and knock back. Add the sultanas and cranberries and knead into the dough. Divide onto four. Roll each quarter into rectangles about 20cm x 12 cm.
  5. Divide the marzipan into four.
  6. Roll out into a long sausage shape about 20 cm long. Put on one half of the dough. Roll up and seal the edge. Blend to make a crescent shape.
  7. Place on a baking tray lined with non-stick paper. Glaze with egg. Bake for about 20 minutes until golden and well risen and brown underneath.
  8. Leave to cool, then mix the icing sugar with a little water to make a paste. Dredge the stollens with icing sugar.
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