Prep Time 2 hrs 40 mins
Course cake recipes
Servings 15 slice


  • 1 Baking tray or universal tray


For the dough

  • 42 g fresh yeast
  • 1 1/2 tsp vanilla sugar
  • 70 ml milk, 3.5% fat | lukewarm
  • 200 g raisins
  • 50 g chopped almonds
  • 50 g candied lemon peel
  • 50 g candied orange peel
  • 1 tbsp rum
  • 275 g butter | softened
  • 500 g plain white flour
  • A pinch of salt
  • 100 g caster sugar
  • 1/2 tsp lemon zest
  • 1 medium egg

For glazing

  • 75 g butter

For sprinkling

  • 50 g caster sugar

For dusting

  • 35 g icing sugar


  • Dissolve the yeast and vanilla sugar inthe milk and leave covered for15 minutes.
  • Mix the raisins, almonds, lemon peeland orange peel in the rum and place toone side.
  • Knead together the yeast milk, butter,flour, salt, sugar, lemon zest and egg toform a smooth dough. Add the lemonpeel, orange peel, raisins, almonds andrum and knead briefly.
  • Place the dough in a bowl in the ovenand cover it with a damp cloth. Provethe dough using the indicated settings.
  • Shape the dough into a 30 cm longstollen loaf on a lightly floured surface.Place on the baking tray or universaltray, place in the oven and bake
  • Melt the butter for glazing and brush itonto the stollen while still warm.Sprinkle over the sugar.
  • Leave to cool and then dust generouslywith icing sugar.


Settings for
proving yeast dough
Oven functions: Conventional Heat
Temperature: 30 °C
Proving time: 60 minutes
Automatic programme
for baking
Cakes | Stollen
Programme duration:
60 [55] (60) minutes
Oven functions: Fan Plus
Temperature: 150–160 °C
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 55–65 minutes
Shelf level: 2 [1] (1)
Useful tip
Wrap the stollen in aluminium foil and store it in a sealed, air-tight plastic bag.
Keyword Miele Moisture Plus The Cookbook, Stollen
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