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Stollen Wreath

  • PREP: 50 minutes
  • BAKE: 30 minutes
  • SERVES: 8


Premium White Bread Mix 5 x 500g
  • Premium White Bread Mix 5 x 500g
  • Wright’s Premium White Bread Mix 500g
  • Nutmeg ½ teaspoon
  • Lemon Zest from 1 lemon
  • Egg 1 Medium
  • Milk 250ml
  • Butter (Softened) 85g
  • Caster Sugar 25g
  • Jumbo Mixed Raisins 100g
  • Dried Cranberries 50g
  • Rum (Optional) 50ml
  • Pistachio Nuts (Chopped) 50g
  • Marzipan 300g
  • Egg (beaten) 1 medium
  • Pistachio nuts (chopped) 25g
  • Cranberries 25g
  • Icing Sugar 100g



Method: (Makes 1 ring – 12 portions)

Soak the jumbo raisins and dried cranberries in the rum overnight, if using.

Place the bread mix, nutmeg, lemon zest, egg, sugar, milk and butter into a bowl and mix to a soft dough.

Knead well for 5 minutes until a well developed dough is formed.

Cover loosely with polythene and allow the dough to rest for 5 minutes.

Roll the dough out into an oblong about 37cm x 17cm.

Add a third of the fruit mixture down the centre third of the dough and then fold each side over the centre.

Press the edges together with a rolling pin and roll out the dough to 37cm x 17 cm and repeat step 6 twice more.

Roll out dough 45 x 15cm, then roll the marzipan into a sausage shape to 43cm and place it into the centre of the dough.

Roll the dough from one of the long edges into a tight cylinder, and place onto a large, lined baking sheet with the seam on the underside.

Bring the two ends together to form a round and brush the ends with some water and pinch together to seal.

Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 40-50 minutes or until doubled in size.

Brush carefully with the beaten egg and bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen.

Allow to cool for 10 minutes and then transfer to a wire rack to fully cool.

Mix the icing sugar with 2 – 3 tablespoons of water and drizzle over the stollen ring and sprinkle over the remaining cranberries and pistachio.

Hi Deb, We would just like to congratulate you on your Premium White Bread mix and the Wholemeal. We have tried many different brands and are pleased to say yours has been the best every time. Many thanks

Jim & Carol Mortimer

Deb's Tips

A great recipe - not just for the end of the year yet a great way to use up dried fruits and nuts from your cupboard. This recipe can be made with an array of additions or decorations - we enjoyed this particular one so it is just a serving suggestion. You may prefer Brazil or walnuts instead of the pistachio nuts - it's all about the beauty of home baking! Deb the Bread

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