A nut-free take on the classic, complete with a brandy marzipan. Suitable for novice bakers, this simple German Christmas treat is full of flavour and will become a yearly favourite. Delicious served warm for afternoon tea or toasted with jam for a comforting, post-winter walk warmer. So are you ready to give this delicious nut-free stollen a go? Read on! 

Prep time – 30 minutes the night before, then 2 hours (very little hands-on time – mostly just chilling in the fridge!)

Bake time – 35-40 minutes

Ingredients to make nut-free stollen:

For the ‘marzipan’

  • 100g semolina
  • 150g icing sugar
  • 75g butter (softened – room temperature)
  • 1 tbsp brandy (or liqueur of your choosing)
  • ¼ tsp salt

For the dough

  • 400g strong white flour
  • 10g easy bake (instant) yeast
  • 5g salt
  • 50g soft brown sugar
  • 125g butter (softened – room temperature)
  • 150ml milk (warmed)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon mixed spice
  • Zest of 1 large orange
  • 50g chopped mixed peel
  • 50g dried cranberries
  • 50g raisins

For the icing drizzle

  • 100g icing sugar
  • 1 tsp brandy (or water if preferred)


Make the ‘marzipan’:

  • Make the marzipan by combining the semolina, sugar, butter, brandy and salt in a large bowl
  • Mix until well combined
  • Cover the bowl and refrigerate until needed

Stollen Nut Free


Make the dough:

  • Add the flour, yeast, salt, zest, sugar, eggs, vanilla, spices and milk to a large mixing bowl and mix until combined
  • Kneed for a further ten minutes – this is a super sticky dough, if you don’t have a stand mixer to do the work for you, keep the mixture in the bowl and flour your hands (and prepare to get a bit messy!)
  • Add the butter, a little at a time and knead until well mixed
  • Cover the bowl and pop in the fridge overnight to prove (this will make the dough a lot easier to work with once it is morning!)
  • Remove the ‘marzipan’ from the fridge and roll into a sausage about 25cm long, pop this back in the fridge overnight with the dough
  • In the morning, add the fruit and peel to the dough and mix in thoroughly
  • Line a baking tray with greaseproof paper (textured works best)
  • Place another piece of baking paper on the work surface and sprinkle with flour
  • Tip the dough out on to the paper and roll out into a large rectangle (about 25cm long)
  • Place the marzipan sausage in the middle of the dough and fold the sides over to cover it
  • Place the dough (with the seam underneath) on to the lined baking tray and leave to prove for another hour before baking
  • Bake for 35-40 minutes at 170 degrees C (fan oven), covering halfway through with foil if it’s getting a little dark
  • Make the icing drizzle by mixing the brandy and icing sugar together, drizzle over the nut-free stollen loaf