Divine Christmas Breakfast Stollen

Prep Time

30 minutes

Rest Time

3 hours


20-25 slices

This breakfast Stollen has all the elements of the original; mixed peel, raisins but with a chocolate almond twist that will make Christmas morning worth waiting for. Serve with butter, toasted and with a hot drink of your choice.


For the Stollen base
  • 500g Spelt/plain flour
  • 325g whole milk
  • 10g dried yeast
  • 50g butter
  • 1 egg, beaten
  • 1 tsp vanilla paste
For the chocolate marzipan filling
  • 100g ground almonds
  • 25g Divine Cocoa Powder
  • 75g Fairtrade icing sugar
  • 1 egg white
For the fruit mix
  • 30g cranberries
  • 70g mixed peel
  • 30g raisins
  • 30g Divine 70% dark chocolate (chopped)
  • 1 tbsp Nutmeg
  • 1 tbsp Cloves
to dust
  • 50g Fairtrade icing sugar



To make the chocolate marzipan

Mix the almond, cocoa powder, icing sugar together then incorporate the egg white. Bring together and roll into a ball, push to flatten slightly then wrap with clingfilm. Allow to rest for 1 hour at room temperature.


To make the Stollen base

Weigh the milk and heat gently until there is a little steam; leave to cool completely then stir in the yeast (if it is too warm it will kill the yeast). Melt the butter and allow to cool slightly.


In a stand mixer bowl, mix the flour and sugar then pour the milk mixture, butter, vanilla and the beaten egg. Then using the dough attachment, mix for 6-8 minutes until it starts to lift from the sides of the bowl. Touch the dough - it is ready when it’s not sticky.


To make the fruit mix

In a bowl mix the dried fruit, chocolate and spices together and spread on a baking/ silicone mat. Place the dough on top of the filling and from the outside in knead until it is incorporated. Allow to rise until it is double its size (about 1½ hours)


Roll out the marzipan to 20 x 25 cm as this will sit in the middle of your Stollen


When the dough has risen, roll it out and place the marzipan mix on top. Working from the long side, carefully roll. Ensure the seam is at the bottom. Leave to rise for an hour. Bake for 1 hour on 190 C then leave to rest for at least 30 minutes. Slice then dust with icing sugar.


Serve with a Divine hot chocolate for that extra luxurious feeling.