Full recipe here: www.bakewithjack.co.uk/blog-1/stollen-recipe :-)

A touch later than advertised but here nonetheless, sorry for the delay! I am feeling better thanks for all your messages :-) I hope this recipe becomes part of your repertoire to be celebrated year after year. I love this one and hope you do too. Merry Christmas!

Thank you Jack wishing you and your family Merry Christmas.x

Thx Jack! Your stollen looks really nice and must taste like heaven. My mom makes some Stollens every year and she leaves them like that (icing sugar butter and everything) covered in tinfoil in a cool place. Plus she repeats the butter sugar topping several times to create a really thick layer of goodness and protection. We have the discussion about marzipan too, even though we get the real stuff without the eeeek handmade from some specialty shops. (It’s mostly because my son doesn’t like marzipan at all) So I hope you will have a great Christmas, you Jack and all the rest of you too.

I'm just catching up on my BwJ's and as always, they haven't disappointed. I do miss the end of year reflections but there's always next year. Have a blessed, prosperous 2024 and please don't break your face (again)! cheers

Happy Christmas Jack! Glad your feeling better 🙏🏻 The HBC continues to go from strength to strength, so excited for what’s to come next year 🎉 Take care and enjoy the festivities 💥

Merry Christmas Jack!

I just got your book for Christmas, AWESOME!! Have no time to work, will be working my way through the recipies! Merry Christmas to you

Thank You Jack... Merry Christmas to you and family Hugs

I agree with you about homemade marzipan Jack. I used to make wedding cakes and celebration cakes, and I always made my own marzipan fur the fruit cakes. There’s nothing like it ❤ Merry Christmas 🎄

Merry Christmas to you and your family, Jack.

Stollen is one of my favourite things. Great tip for freezing and reheating! Thanks Jack.

Hope you’re feeling better. Love this recipe 😋 Merry Christmas!

Thank you Jack! I say don't wait for Christmas! YUM! Merry Christmas to you and your family 💜🤶🎄🎉

Happy you are feeling better ❤

Merry Christmas Jack!!☃️

Thank you Jack. Merry Christmas to you and your family. As always a brilliant teacher sharing his skills. Thank you 🙏 Sir. 💕💕💕💕💕

Merry Christmas Jack 🎄🎄🎅🎅😊😊🦘🦘

Never had this 😊 seen it in shops but with all the variety of goodies at this time of year it can be overwhelming. I am going to add this one to make and see how much we like it. Thanks for sharing these wonderful foods with us. Merry Christmas 🤗

Brilliant. Thank you so much Jack. My mum made this every year. She used to blanch and grind her almonds with a small mouli (spice)type grinder. All homemade. I’m going to attempt this.

You use a calculator to divide by 2 Jack, seriously. Still I will give it a go. I bake your yeast white loaf recipe all the time. Everybody loves them as do I. I give up on sourdough just never worked out. Love your videos. Thanks Emmet

Sorry you are sick! Hopefully you will be well soon. Glad to see that the stollen recipe is in your book Bread Every Day. Just finished what we call Cinnamon Rolls here in Canada. The best cinnamon buns I have ever had. Fantastic! I need to know what malthouse flour is? I made mine with white flour. The best ever. Can't keep husband away from them. Merry Christmas to you and yours.

America is missing out on a lot of these traditional Christmas things! Crackers and king cakes and puddings and breads. We came up with disgusting fruit cake that 7 people in the entire country actually like. That stollen looked amazing! Happy Christmas as you Brits say! Joy to the world, the LORD is come!!!

Thanks, Jack! Marzipan stollen is the best! Been waiting for the recipe as I’d like to try a different recipe this year. Lucky I haven’t started with baking one yet 😅. Merry Christmas!

Thanks

So interesting!! My Dutch mother made stollen every Christmas for gifts for the neighbours. No marzipan in sight and white icing over the top. I’ll have to try it with the marzipan!

"Make something up" love it 😅😅

Great look to your stollen. I'll make it for the New Year. We've used a 100 year old recipe for Bara Brith which looks similar but without the Marzipan. We need a modern Bara Brith recipe from you methinks Jack. Thanks for all your content and recipes.

❤you’re great

Looks so delicious! You make the process look so easy. Homemade marzipan sounds great! Thanks, Jack! I have your bread book, so I can make it in the next week! I assume I can use almond flour ( which is just ground almonds, right?) Merry Christmas to you and your family! I hope you feel better soon!

American "apple pie spice" and/or "pumpkin pie spice" is widely available and something like that would work great (probably)

Yum. I'm afraid put anything in my flour yeast mix, wont rise sit there like perpetual lump.

👍👌🏻

I would like to find some bowls like the white plastic ones you use in this video. Any idea of a brand or where I could get something like those in the United States?

I just want yk ask do you have an online course where i can learn everything about bread making

I would like to find some bowls like the ones used in this video. Is there a brand like this in the U.S.? Anybody know?

Hi Jack, my first attempt..my dough wouldn't stop being sticky even after 10mins, thought must have made an error so I tried again..eventually worked but took alot longer than 10 mins? Didn't really double in size either, any idea what I did wrong? Love your book and you tube lessons, usually kneading is true to your timings, but maybe I did it wrong ! Thanks jack

Looks great! But that's not marzipan, it's almond paste. In Netherlands they are two different things 😅. Marzipan is made with 1:3 or 1:4. Almond paste is made with 1:1 (almonds:sugar). And the paste is made with a more coarse sugar.

Greetings from Austria. It’s not the devil’s dump that is UK marzipan, but’s it’s still marzipan. 🤢 But then, I’m biased. But a good Stollen is great, way better than what you’ll get from Lidl or Aldi. And you can play with the flavours, too. Soak the fruit in fruit or nut schnapps.

Is there a nut free alternative for marzipan? My wife has a serious allergy (read: die if not treated with steroids, antihistamines and adrenaline after ingesting it).

I am sorry to be the party pooper here jack, but Stollen is not supposed to be light and fluffy, it's supposed to be rich and heavy. It's not a Panettone. It's Filled to the brim with Butter, nuts and fruits soaked in rum and spices. It originates from a time and place where hard labour (especially Mining) and cold snowy winters where the norm.

I dont understand why all ppl outside of Germany (Saxony) think there has to be Marzipan in the Stollen its just an optional thing here. There is also no eggs in Stollen, and fresh yeast is used and we never ever use spices in the Stollen. Please stick to the Original Recipe (from Dresden ,Saxony) wich is 100 times better sry. Dont try to invent a new wheel.Dont call it Stollen just Fruit Bread. I love all your vids but this has to be original trust me. Merry Christmas to all.

😢I'm in Italy, too bad the book is in English

Not good for uncle Pete's digestion.

Hi Jack I really like your show. But this was an english syle of a german classic. Original Stollen is made a bit different. You usually dont use a lot of darkening spices like cinnamon as you want your crumb to be rather pale in colour. You also usually make first a plain dough that you bulk ferment well. Then you cream lots of butter(more than you used) with some REAL marzipan To that mixture you add your preferment, more flour and fruits. Fruits are typically soaked in Rum as well. You also typically dont add apricots or currents...just raisins and sultanas....and mixed peel of cause Then you shape it like you did....with or without a marzipan and bake it like you did, but without really a long final proof. A traditional stollen is rather very dense than fluffy and lasts for several weeks at room temperature. Google "DRESTENER STOLLEN" There are a lot of interesting historical things about this product. Keep up the good job and happy Christmas Greetings from a German baker