Stollen Scrolls

These scrolls are a different way of making a traditional German treat.



Stollen is something that I have never tried making before but, when I saw these scrolls in the December 2011 issue of Australian Good Food magazine, I knew I had to give it a try.

The result is a treat which tastes like a cross between Christmas fruit cake and spiced bread, with a chunk of marzipan thrown in for good festive measure.

These do take a little bit of time to produce as you have to wait for the dough to rise, but they aren’t difficult by any means.

Ingredients – makes about 14 scrolls:

  • 1/2 cup mixed dried fruit
  • 1/2 cup dried sweetened cranberries
  • 1/4 cup orange liqueur (I used Triple Sec)
  • 3 and 2/3 cups plain (all purpose) flour
  • 1/3 cup white sugar
  • 2 packets (7g/0.2 oz each) dried yeast
  • 1/2 teaspoon ground nutmeg
  • 85g/3 oz unsalted butter, diced
  • 1 cup milk, lukewarm
  • 1 egg
  • 125g/4.5 oz marzipan
  • 1/4 cup unsalted pistachios, chopped
  • 2 tbsp icing (powdered) sugar


  • Place the dried fruit, cranberries and liqueur in a medium bowl and mix. Cover with cling wrap and set aside to soak for a couple of hours.
  • Meanwhile, put the flour, sugar, yeast and nutmeg in a large bowl and stir.
  • Rub the butter into the flour mixture using your fingertips.
  • Whisk the milk and egg together in a jug and pour into the flour mixture. Mix to form a soft dough.
  • Knead the dough for a minute until it is smooth, then put into a large lightly greased bowl and cover with cling wrap. Set aside in a warm place for an hour or until doubled in size.
  • Once risen, punch down the dough and turn out onto a lightly floured surface. Use your hands to form the dough into a rectangle shape (about 35cm x 20cm / 14in x 8in).
  • Scatter the fruit and also the pistachios over the surface of the dough, making sure you go right to the edges.
  • Roll the marzipan into a long thin sausage shape and place along one of the long sides of the dough rectangle.
  • Starting from that marzipan edge, roll up the dough into a log shape.
  • Spray a large baking tray with cooking spray.
  • Cut the log into slices about 2cm/1 inch thick and place on the baking tray. Leave a little space between each slice.
  • Cover the tray with cling wrap and set aside for 45 minutes or until the slices have puffed.
  • Heat your oven to 190C/170C fan forced/370F.
  • Bake the scrolls for 20 minutes or until golden.
  • Remove from the oven and leave to cool on the tray.
  • Mix the icing sugar with a little water and then drizzle over the finished scrolls just before serving.
  • Enjoy!


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4 Responses to Stollen Scrolls

  1. Brian says:

    Save some for me! Dad

  2. Looks like a delicious treat for any holiday morning with a great cup of coffee to go with.

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