Seasonal Stollen

Serves: 10 Cooking time: 150 minutes

Reduced Sugar Stollen is the perfect after dinner (and mid-day) treat.


  • 2tsp Active Dried Yeast
  • 125ml Warm Milk (We recommend semi-skimmed)
  • 285g Bread Flour
  • Pinch Ground Nutmeg
  • 85g Unsalted Butter
  • 1 Large Egg (We recommend using at room temperature)
  • 30g Raisins or Cranberries
  • 30g Almonds or Walnuts
  • 1 pack of sugar-free Marzipan
  • Orange or Satsuma Zest


  1. Dissolve the yeast in the warm milk and stir. Leave on the side for 5 mins, until frothy.
  2. Mix the flour, salt, Total Sweet, melted butter and egg together, along with the yeast & milk mixture to form a dough. Knead for 3-4 mins until smooth. Place in a lightly oiled bowl and cover. Leave to rise for at least an hour, or until doubled in size.
  3. Roll out the dough on a well-floured surface. Place the raisins/cranberries, orange or satsuma zest and chopped nuts into the centre of the dough and bring up the sides. Knead the mixture until evenly distributed.
  4. Roll the dough out to a large rectangle roughly 1 cm thick. Divide the marzipan into two and roll into sausages almost the whole length of the dough. Put the marzipan rolls on each side of the dough and pull the dough over each piece to meet in the middle.
  5. Place the whole dough into a bread tin lined with parchment paper. Brush with a little melted butter and cover with cling film to proof for 30 mins. Preheat the oven to 190C.  
  6. Bake for about 15-20 mins, until the top is golden brown. Allow to cool and enjoy!