x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Cherry stollen with pistachio marzipan from Crumb: The Baking Book by Ruby Tandoh

  • dried cherries
  • ground cinnamon
  • oranges
  • caster sugar
  • pistachio nuts
  • butter
  • ground cloves
  • instant yeast
  • egg whites
  • mixed candied peel
  • strong white flour
  • cardamom pods

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • anya_sf on December 09, 2018

    Instead of mixed candied citrus peel, which I dislike, I added lemon zest (in addition to the orange zest called for); there were already so many dried cherries that they kept falling out of the dough. I didn't realize marzipan was so easy to make. I used roasted pistachios and the flavor was delicious. The dough took forever to rise, but my kitchen is fairly cold. Made 2 smaller loaves, which took 35 minutes to bake. This stollen still has the classic stollen spice notes, and the cherries and pistachio really go well together.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.