These spiced stollen rolls would make a perfect Christmas eve treat. You could always add 100g white chocolate chips, or chopped nuts to the dough, for something a little different.

Prep time 2 hours
Bake time 15 mins
Makes 10 rolls


250g strong white flour, plus a little more for dusting
50g unsalted butter
1 egg
7g dried yeast
1 teaspoon salt
100g sultanas
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon fresh nutmeg, grated
100ml water
150g marzipan, cut into 10 squares


  • Place the flour into a large bowl and rub in the butter with your fingertips, so that the mixture resembles fine breadcrumbs
  • Add in the yeast, salt, egg, spices, sultanas and water and combine until the mixture forms a dough (adding more water if it feels a little dry)
  • Tip the dough out onto a lightly floured surface and knead for around 5 minutes, or until it feels soft, but not sticky
  • Return the dough to the bowl, cover with a tea-towel, and leave to rise for 1 ½ hours, or until it has doubled in size
  • Line a large baking tray with some baking paper
  • When the dough has risen divide it into 10 equal pieces
  • Flatten the pieces out and place a square of marzipan in the centre of each one, then roll into a ball, so that the marzipan is encased
  • Place the balls onto the lined baking tray, cover with a tea-towel and leave to rise for 30 minutes, or until they have noticeably puffed up
  • Pre-heat the oven to 200˚C (180˚C fan)
  • When the balls have risen bake them for 15 minutes, or until they have turned a deep golden brown
  • As soon as the spiced stollen rolls come out of the oven sift over the icing sugar and allow to cool on the baking tray for 10 minutes before serving