Cranberry Orange Marzipan Stollen Buns

Cranberry Orange Marzipan Stollen Buns 0064

Prep Time: 45 minutes

Total Time: 75 minutes plus extra time for dough to rise

Makes: 12 buns


  • 235 ml + 118 ml luke warm water
  • 85g dried cranberries
  • 85g mixed dried fruits (use orange peel, raisins etc.)
  • 550g all-purpose flour
  • 14g dried yeast
  • 85g brown sugar
  • 85g butter
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ½ teaspoon cardamom
  • Pinch of salt
  • zest of 1 orange
  • 3 tablespoons orange marmalade
  • 1 egg
  • 4 tablespoons Cointreau
  • 250ml warm milk
  • 300g marzipan
  • 25g pistachios, coarsely chopped
  • 1 tablespoon sunflower oil
  • 100g icing powder


  1. Stir together the orange zest, Cointreau, cranberries and mixed fruit in a small bowl and allow to soak.
  2. In the meantime mix the flour, yeast, caster sugar and spices in a large bowl. Add salt and rub in the butter with your fingertips. Beat the egg with the warm milk, then pour into the flour mix. Stir with a wooden spoon until it begins to come together, then use your hands to bring the mixture together as a soft dough.
  3. Transfer onto a work surface and knead for a couple of minutes, adding a little flour if it is needed to stop it sticking. Lightly oil the bowl, return the dough and cover with a damp cloth. Leave to rise for 1 hour in a warm place until doubled in size.
  4. Line and butter a large baking tray with baking paper. Using a rolling pin, roll the risen dough out firmly to a long strip about 70 x 18cm. Spread the marmalade over the dough then, scatter the soaked fruit and the pistachios, keeping some of the nuts for decoration. Roll the marzipan into a sausage-like shape about the same length as the longest side of the dough. Place it in the centre of the dough and begin to roll up firmly. Cut the ends using a sharp knife, then cut the rest of the dough roll into even buns and place, cut side up, on the tray. Cover with cloth and leave to rise for another 45 minutes until risen.
  5. Preheat the oven to 170 degrees C.
  6. Bake for 15-20 mins until golden but still soft to the touch.
  7. Mix a little water into the icing sugar keeping the consistency on the thicker side. Drizzle over the buns and scatter over the remaining pistachios.


The buns can be frozen for up to 6 weeks. Freeze individual buns on a tray before drizzling the frosting over the top. To enjoy leave out at room temperature to thaw then place in the microwave for a minute.

The buns will keep for 2 to 3 days in an air-tight container.

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