Cranberry & Pistachio Stollen (from my BOOK!)
A deliciously spiced, tender Christmas loaf, perfect for snacking, breakfasting, or gift-giving!
Serves: 1 Loaf
  • 25g butter
  • ½ cup (125ml) milk
  • 2 ½ cups (375g) flour
  • 2 tsp yeast
  • ¼ cup (55g) caster sugar
  • Pinch of salt
  • 1 egg
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • 2 tsp vanilla bean paste
  • ¾ cup (150g) raw, unsalted pistachios
  • ¾ cup (110g) dried cranberries
  • To decorate:
  • 25g butter, melted
  • icing sugar
  1. Melt the butter in a small pan, turn off the heat and add the milk. Place the flour, yeast, sugar, salt, egg, spices and vanilla into the bowl a stand mixer fitted with the dough hook. Add the cool butter and milk and work the mixture on a low speed, until everything comes together. Knead for about 7-–8 minutes, or until the dough is shiny and elastic. Cover the bowl with plastic and set aside to rise until doubled in size, 1-–2 hours.
  2. Line a baking sheet with baking paper. When the dough has risen, add in the cranberries along with the pistachios. Work the cranberries and pistachios into the dough using a dough scraper, or your hands. Turn the dough out onto a floured surface (don’t worry if you lose a few add-ins) and pat into a 25cm (10inch) oval. Fold one third of the dough into the centre, and then fold the other side over the top. Cover loosely with plastic and leave to rise again for an hour. Preheat the oven to 180C (350F), and then bake for 20-–30 minutes or until golden brown, and hollow when tapped. Brush the still warm loaf with melted butter, dust it liberally with icing sugar (and I mean liberally) and then leave it to cool completely, before dusting generously again, and slicing.
Recipe by The Sugar Hit at