Breakfast Stollen Slice – A Festive Morning Treat

 

Start your day with a slice of holiday magic! This Breakfast Stollen Slice takes all the cozy flavors of traditional German stollen—candied fruit, nuts, warm spices, and a hint of almond—and transforms them into a lighter, easier bake that’s perfect for mornings. It’s soft, slightly sweet, and studded with festive flavors that make every bite feel like Christmas.

Unlike a heavy fruitcake, this stollen-inspired loaf is tender and comforting, ideal for breakfast, brunch, or enjoying with a hot cup of coffee. Best of all, it’s simple to prepare and makes a beautiful centerpiece for holiday gatherings.

 

One of the things I really enjoy during the holiday season is Stollen.  I adore marzipan and dried fruits, and a bread which combines the two of them is somewhat of a delight, that is more often than not done really badly.  I find that it can often be very dry and hard.  More's the pity.

This delightful bake I am showing you today is a riff on the flavors and best bits of a traditional stollen without all of the faffing about of the original. It goes together quickly and easily and tastes every bit as delicious as a yeasted bread, even though it is a quick bread.

There is no waiting for dough to rise. It begins with a scone/biscuit type of dough, made with butter and buttermilk, that you pat out to a rectangle.  A mix of brandy/rum-soaked dried fruits and nuts gets sprinkled over top of that. Add a layer of marzipan, roll up, slice and layer and you have a really delicious breakfast option for the holidays that everyone is going to love. Nobody but you need know how really simple it was to make. 

I really hope that you will be inspired to give it a go!

 

INGREDIENTS NEEDED

TO MAKE

BREAKFAST STOLLEN SLICE

It looks like a long list, but it really isn't. Most things are also easily accessible to most people.

For the Dough:

• 1 1/3 cups (280ml) of buttermilk
• 3 cups (360g) plain all-purpose
• 1 TBS caster sugar
• 2 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp fine sea salt
• 1/2 cup (120g) butter, cold, cut into small bits

For the filling:

• 1/4 cup (25g) mixed candied peel
• 1/3 cup (50g) pistachio nuts, chopped
• 1/3 cup (50g) dried cranberries
• 1/3 cup (50g) raisins
• 1 TBS brandy or rum
• 1/2 pound/8 ounces (225g) marzipan (store bought or homemade)

For the glaze:

• 2 TBS apricot jam
• 1 TBS brandy or rum
• Icing sugar to dust (optional)

 

You can easily make your own buttermilk substitute if you are unable to find it. You can use two methods:

1. Whisk 1 TBS lemon juice or white vinegar together with whole milk in the amount needed for the recipe. Leave to clabber for five minutes.

2. Whisk together equal amounts of full fat Greek yogurt (or sour cream) and full fat milk in the amount needed for the recipe. Leave to clabber for five minutes.

My preferred method is number two.

Measure your flour (if using cups) by spooning the flour into a cup measure and leveling off the top with a straight edge. Repeat three times to give you three cups.

You can find candied peel in the baking aisle of the grocery store. You can also purchase it online. It is a mix of candied peels from citrus fruits.

If you don't want to use alcohol, you can use the equivalent in orange juice. 

 

HOW TO MAKE

BREAKFAST STOLLEN SLICE

This only looks complicated. Trust me when I tell you that it is really very easy to make.

1. Preheat the oven to 400*F/200*C/ gas mark 6. Line a large baking sheet with grease proof baking paper. Set aside.
2. To make the filling, combine all of the dried fruits and pistachios in a bowl with the brandy and then set aside. (Make sure you leave them to sit for at least 15 minutes so that they soak up all the brandy and plum up nicely.)
3. To make the dough, whisk the flour, sugar, baking powder, soda and salt together in a large bowl. Drop in the butter. (Make sure your butter is really cold.)
4. Cut the butter into the flour mixture using a pastry blender, or two round bladed knives, until the mixture resembles very coarse meal. Some bits can be pea sized. (You don't want the butter to be too finely cut in. The larger bits are what help make these so flaky.)
5. Make a well in the middle of the dry/fat mixture. Add the buttermilk all at once. Stir together with a fork, just to combine. (Do not overmix, but all the dry ingredients should be damp.)
6. Tip out onto a lightly floured board. Knead a couple of times to help bring the dough together and then lightly pat it out about to a large rectangle about 1/2 inch in thickness. Spread the fruit mixture over the dough to within about 1/2-inch of the edge. (Leaving an edge is important when it comes to rolling the dough up and sealing it closed.)
7. Take your marzipan and shake it into a long sausage, the length of the longest edge of the rectangle of dough.
8. Lay this sausage down along the pastry's length over top of the fruit filling about 1 inch in from the edge. Begin from that edge and roll the dough up around the marzipan and continue until you have a long, fairly tight sausage of dough. (You want to have the fruit and marzipan completely enclosed.)
9. Trim off the ends. Cut the sausage into 12 equal slices. (Just like you would a jelly roll.)
10. Lay the slices in a ring on the prepared baking sheet, slightly overlapping the slices. Bake in the preheated oven for 10 to 15 minutes, until well risen with a nicely golden-brown crust.
11. While the rolls are baking heat the apricot jam and brandy in a small pan, letting it bubble up a bit for about a minute. (Push through a sieve. This makes for a smooth mixture for brushing over the slices.)
12. Brush this glaze over top of the rolls while they are still warm. Dust lightly with icing sugar, if using. Cut or break the rolls apart to serve. Best served on the day.

HINTS AND TIPS FOR SUCCESS

• Read through the recipe several times before beginning to help familiarize yourself with any ingredients or equipment needed.
• Gather all of your ingredients together before beginning. This can help to prevent you from leaving out something important.
• Make sure your butter is really cold before adding it to the flour mixture.
• Leave your fruit to macerate in the brandy for a good 15 minutes before using so that they soak up all the flavor and plump up nicely.
• Do not overwork the dough. Use a light hand.
• Make sure you push the jam through a sieve to remove any lumps and give you a smooth mixture for glazing.
• Don't dust with the icing sugar until just prior to serving.

 

FREQUENTLY ASKED QUESTIONS

CAN THIS BE MADE AHEAD?

Absolutely. You can make this ahead and freeze it until you are ready to serve it.  Put it together, bake it, and then wrap tightly in cling film and then aluminum foil. Label, date and freeze for up to three months.  Remove from the freezer and leave to thaw overnight.  Reheat in a moderate oven until heated through to serve. Do not glaze or dust with icing sugar if you are freezing this. Do that just prior to serving.

CAN I MAKE MY OWN MARZIPAN FOR THE FILLING?

Yes, you can. There is a good recipe for just how to do that here.  It's not really that difficult.

CAN I USE ANOTHER NUT RATHER THAN PISTACHIOS?

Yes, you can use another nut. Pistachios have been used here because of the pop of green they give to the filling. You could use chopped hazelnuts, pecans, almonds or walnuts if you wish.

DO I NEED TO USE BRANDY OR RUM?

Not at all. You can use orange juice in it's place.

HOW LONG WILL THIS KEEP?

This is actually best baked and eaten on the day, however it will keep for up to five days in a covered airtight container at room temperature. I would gently reheat it in a moderate oven to serve.

 

A FEW OTHER HOLIDAY BREAKFAST OPTIONS TO ENJOY

Here are a few other recipes for breakfast options that your family might also enjoy during the holidays!

BLUEBERRY AND ALMOND BREAKFAST BAKE - Enticing, heartwarming and a beauty to behold. This pleases me on lots of levels. Eggy and lightly sweetened with a crisp and sweet sugared almond topping. Delicious! It is almost like a breakfast bread pudding. Plan ahead as this needs to be put together the night before, ready to pop into the oven in the morning.

FRENCH TOAST CRUMBLE - This is delicious.  You can easily put it together either the night before you want to use it, or early on the day if you are serving it for brunch. It has a beautiful oaty crumble topping. It smells heavenly when it is baking.  Serve hot cut into wedges with fruit, sausage, bacon and syrup.  

  

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Yield: 12 slices

Author: Marie Rayner

Breakfast Stollen Slice

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

A delicious adaptation of the ever popular Christmas Stollen bread. This is a lot easier, and very, very nice. Perfect for a holiday brunch or breakfast! 

Ingredients

For the Dough:

• 1 1/3 cups (280ml) of buttermilk
• 3 cups (360g) plain all-purpose
• 1 TBS caster sugar
• 2 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp fine sea salt
• 1/2 cup (120g) butter, cold, cut into small bits

For the filling:

• 1/4 cup (25g) mixed candied peel
• 1/3 cup (50g) pistachio nuts, chopped
• 1/3 cup (50g) dried cranberries
• 1/3 cup (50g) raisins
• 1 TBS brandy or rum
• 1/2 pound/8 ounces (225g) marzipan (store bought or homemade)

For the glaze:

• 2 TBS apricot jam
• 1 TBS brandy or rum
• Icing sugar to dust (optional)

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Line a large baking sheet with grease proof baking paper. Set aside.
2. To make the filling, combine all of the dried fruits and pistachios in a bowl with the brandy and then set aside.
3. To make the dough, whisk the flour, sugar, baking powder, soda and salt together in a large bowl. Drop in the butter.
4. Cut the butter into the flour mixture using a pastry blender, or two round bladed knives, until the mixture resembles very coarse meal. Some bits can be pea sized. You don't want the butter to be too finely cut in. The larger bits are what help make these so flaky.
5. Make a well in the middle of the dry/fat mixture. Add the buttermilk all at once. Stir together with a fork, just to combine.
6. Tip out onto a lightly floured board. Knead a couple of times to help bring the dough together and then lightly pat it out about to a large rectangle about 1/2 inch in thickness. Spread the fruit mixture over the dough to within about 1/2-inch of the edge.
7. Take your marzipan and shake it into a long sausage, the length of the longest edge of the rectangle of dough.
8. Lay this sausage down along the pastry's length over top of the fruit filling about 1 inch in from the edge. Begin from that edge and roll the dough up around the marzipan and continue until you have a long, fairly tight sausage of dough.
9. Trim off the ends. Cut the sausage into 12 equal slices.
10. Lay the slices in a ring on the prepared baking sheet, slightly overlapping the slices. Bake in the preheated oven for 10 to 15 minutes, until well risen with a nicely golden-brown crust.
11. While the rolls are baking heat the apricot jam and brandy in a small pan, letting it bubble up a bit for about a minute. Push through a sieve.
12. Brush this glaze over top of the rolls while they are still warm. Dust lightly with icing sugar, if using. Cut or break the rolls apart to serve. Best served on the day.

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