A wonderful rich spiced fruit loaf traditionally served at Christmas. This version will really steal the show with the addition of fresh blueberries.

To make the dough tip the flour into a bowl with the salt and caster sugar and spices and mix well. Place the milk in a saucepan and heat gently until warm and then whisk in the butter, egg and yeast.

Add the milk mixture to the flour mixing in well to form a soft dough. Tip out onto a lightly floured surface and knead for 8 – 10 minutes until soft and stretchy. Place in a bowl and cover with cling film and leave to prove for 2 hours until double in size.

Tip the dough out onto a lightly floured work surface and roll out until you have a rectangle measuring about 30 x 40 cm. Spread the surface thinly with the butter and then sprinkle with the chopped marzipan and the blueberries (reserving a few for decoration) and then finally the remaining caster sugar.

Starting from the long edge roll up tightly to create a long sausage shape. Join the two ends to create a wreath shape, sealing the ends together by pinching the dough to secure. Using kitchen scissor cut slits around the top of the dough about 4 cm long .

Line a baking tray with parchment paper and transfer the wreath to the tray. Cover loosely with cling film and prove again for a further 30 minutes.

Preheat the oven to 180C/160Fan/gas 4. Bake the Stollen for 25 – 30 minutes until puffed up and golden. Set aside on a cooling rack to cool.

Place the icing sugar in a small bowl with the juice from the lemon and mix to make a thick pouring icing. Decorate the top of the wreath with the reserved blueberries and then drizzle over the icing to decorate.


  • 350 g strong plain flour
  • 50 g caster sugar plus extra 2 tbsp
  • 1 pinch of salt
  • 1 pinch nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1 lemon, grated zest and juice
  • 150 ml milk
  • 60 g butter, melted plus 30g for spreading
  • 1 egg
  • 7 g sachet of fast action yeast
  • 75 g marzipan, cut into 1 cm cubes
  • 250 g fresh blueberries
  • 2 tbsp icing sugar