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Patrick Ryan’s Stollen Bread

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This is Patrick Ryan’s take on the traditional German Christmas bread, Stollen. An enriched brioche dough filled with Christmas spices, dried fruits and nuts, all wrapped up and baked with a marzipan centre. Served warm, it is the ultimate comfort food to enjoy over the festive season. For the fruit mix I use our famous mincemeat which has been soaking in lots of brandy and rum for the last few months. Mincemeat is a mix of sultanas, cranberries, raisins, currents and a little mixed peel mixed together with brown sugar, spices, orange and lemon juice, zest and plenty of booze. It’s best to make this as far ahead as possible so that it has time for the flavours to develop, but if you’re baking on a whim, you can also use store-bought. Definitely give this recipe a try, you won’t regret it. This recipes makes 4 loaves.

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