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It’s that wonderful time of the year again when many of us find time for a spot of baking.

Last year we tempted you with some breads from around the world. Who remembers our whistle stop world tour?

Here’s a quick recap   We started in Finland with the Nissua, a cardamon braided bread in  the shape of a wreath.   We then moved eastwards to Russia and their Krendel, which contains dried pears, apricots and other fruits and a cup of wine - remember that the cook gets to finish the rest of the bottle 😜

Continuing in an easterly direction, we then head to Mexico for Roscoe de Reyes, aka Three Kings Bread -  another wreath shaped bread, adorned with dried fruit which contains a gift of a figure of the Baby Jesus.  

panettoneOnwards to Italy for  the traditional panettone, usually the large ones that seem to last for ages but don’t forget, at Hunnypot Cottage Bakery we have put our own spin on these, flavour and size-wise.




We finished with Germany for the stollen. We have all seen the mass produced ones at the German markets.  Like all our breads, ours are handmade and shaped, so no hospital corners as we wrap the marzipan baby Jesus in his dough swaddling clothes. Again, we have our own spin  on these flavours.

This year we are giving you a recipe to make a Christmas bread of your own. There will be a video available on  Saturday  12 December to bake along to, giving you plenty of time to get your ingredients.

So who is up for Stollen Chelsea Buns? Don’t dismiss the idea if you don’t like marzipan, as this flexible recipe means you can leave that out. We have also given vegan options so there’s plenty of choice for everyone.

As with most recipes you can switch around your fruit and nuts to suit your preferences,  and of course change or omit the alcohol as you see fit.


  • juice ½ orange and the zest of a whole orange
  • 4 tbsp Cointreau
  • 85g dried cranberries
  • 85g mixed dried fruit
  • 550g strong white bread flour
  • 15g  easy dried yeast or 30 g of fresh yeast 
  • 85g caster sugar
  • pinch of nutmeg
  • 85g butter (dairy free spread or grated coconut oil  )
  • 1 large egg or one flax egg (1tbsp ground flaxseed, 3 tbsp water - mix together at least 5 mins before using ) 
  • 250ml milk (dairy or plant)
  • 25g pistachios chopped
  • 300g marzipan

To decorate

  • icing sugar or icing sugar mixed with a little water, plus some additional chopped pistachios


  • Stir together the juice, zest, Cointreau, and dried fruit in a bowl and leave to soak.
  • Meanwhile, mix the flour, dried yeast, caster sugar and nutmeg in a bowl. Add ½ tsp salt and rub in the butter. Beat the egg with the milk, then pour onto the flour mix. Stir with a round-bladed knife, then use your hands to bring the mixture together as a soft dough.  If using fresh yeast dissolve this in  the milk before adding to the dry ingredients.
  • Tip onto a work surface and knead for a couple of mins, adding a little flour only if you need to stop it sticking. Return the dough to the bowl and cover with cling film. Leave to rise for 45 mins-1 hr in a warm place until doubled in size.
  • Line a large tin approximately 36 x 26 cm (a large roasting tin can be used or you can use 2 smaller ones) with baking parchment. Roll the risen dough out firmly to a long strip about 70 x 18cm. Scatter the soaked fruit along the dough then sprinkle on  the pistachios to the soaked fruit.
  • Roll the marzipan into a sausage the same length as the longest side of the dough (if you struggle to do this on one go don’t fret you can do it in smaller amounts), then place it down the centre of the dough and roll up together firmly, a bit like making a sausage roll with the marzipan in place of the sausage. Trim the ends, then cut the rest into 12 even lengths and arrange, cut side up, in the tin. Cover with cling film and leave to rise for 45 mins-1 hr until really well risen.
  • Heat oven to 190C/170C fan/gas 5. Bake for 15-20 mins until golden. Can be frozen for up to 6 weeks. 
  • When ready to eat, whether freshly baked or defrosted, brush with melted butter/coconut oil and dredge with icing sugar or mix a little water into the icing sugar, drizzle over the buns and scatter over the nuts. Eat within 2 days.

Have a very lovely Christmas and New Year. And don’t forget, you can order your Christmas breads from us today at


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  1. Wendy

    Looking forward to trying these, thanks!

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