Cranberry & Ginger Stollen

Christmas would just not be complete without a fruity loaf with a core of silken marzipan. Ginger, an essential flavour of the season, beautifully compliments the rosy cranberries. Don't be put off by the long list of ingredients - this is a speedy bread machine version.

Category:  Baking  - 


For 1 Batch(es)


  • 100 g unsalted butter, melted
  • 225 ml milk
  • 1 egg, beaten
  • 500 g white bread flour
  • 60 g soft brown sugar
  • salt
  • 1 pkt fast action dried yeast
  • 125 g sultanas
  • 100 g dried cranberries
  • 50 g crystallized ginger, chopped
  • 50 g flaked almonds
  • 1/2 tsp. cinnamon
  • seeds from 6 cardamon pods, crushed
  • 200 g marzipan
  • 25 g unsalted butter, melted
  • icing sugar

Cranberry & Ginger Stollen Directions

  1. 1. Pour the melted butter, milk and beaten egg into the mixing bowl of a bread machine. Tip in the flour, yeast, salt, sugar, fruits and spices then set the machine to its dough setting. NB use the recommended order of ingredients for your machine, as described in the manufacturers handbook.
  2. 2. Turn the dough onto a floured surface and lightly knead. Roll into a rectangle 22 x 16cm. Work the marzipan and roll into a snake shape and lay along the central length of the dough. Fold and form into a loaf shape, leaving for about 1 hour in a warm place until doubled in size.
  3. 3. Bake in a preheated oven of 180 degrees C for about 30 minutes or until the loaf is a light golden brown colour and sounds hollow when tapped.
  4. 4. Cool on a wire rack then brush with melted butter and dredge with lashings of icing sugar.