The Great Australian Bake Off

This gorgeous Christmas treat is made with cherries, almonds, peaches and more! 


  • 8 cups premium all-purpose flour, 2 cups of this set aside

  • 1½ tbs instant dried yeast

  • 1½ cups full cream milk, heated to 45c

  • 1 cup glace cherries, halved

  • 1 ½ cup golden raisins

  • 2 cups dried peaches, diced

  • 2 cup slivered almonds

  • 1 orange, zested

  • 1 lemon, zested

  • ¾ cup caster sugar

  • 1½ cups butter, softened

  • 3 eggs (80g each)

  • ¾ tsp table salt

  • 2 tbs peach schnapps

  • 4 tbs icing sugar mixture

  • 1 egg white

  • 1½ cups icing sugar mixture

  • ½ tsp lemon juice

  • 1 cup fresh cherries

  • 1 cup dried peach, cut into 2cm circles

  • ¼ cup slivered almonds

  • ¼ cup lemon thyme sprigs


  • 1.

    In a small bowl, combine the milk and the yeast and set aside for 10 minutes or until bubbly. Add one cup of flour and leave in a warm place, covered for 30 minutes or until doubled in size.

  • 2.

    In a large bowl, combine the cherries, raisins, peaches, almonds and zest.  Sprinkle over 1 tbsp. of the flour and mix to combine.

  • 3.

    When the yeast mix has doubled in size, place the butter and sugar into the bowl of the stand mixer and beat until pale and creamy. Add the eggs one at a time over a low speed and beat until combined. Add the salt and the schnapps. Mix well. Add the yeast mix and the remaining flour and knead until smooth and elastic. Add more flour if needed to ensure the dough isn’t sticky. 

  • 4.

    Place the dough into a large greased bowl and cover, leaving it until doubled in size. Line a large baking sheet with baking paper and heat the oven to 190C.

  • 5.

    Turn the dough out onto a greased bench and shape into a large rectangle approximately 1cm thick.

  • 6.

    Spread the fruit and almonds over the top in an even layer.

  • 7.

    Roll the rectangle into a long sausage and slice straight down the middle almost to the end so the layers are exposed. Slice a small portion, about 4cm worth, off the end and set aside.

  • 8.

    Plait the two pieces over one another and form this into a circle. Expose all the layers to ensure an even bake and the best presentation.

  • 9.

    Cover with greased plastic film and allow to prove again for 20-30 minutes.

  • 10.

    While the stollen proves, take the small piece of dough that was set aside and roll out between two sheets of baking paper. Cut out a rectangle of the dough, about 10cm by 6cm. Place this onto a lined baking sheet and top with another baking sheet to weigh it down. Place into the preheated oven and bake for 15-20 minutes or until golden brown. Cool until needed for decoration.

  • 11.

    Remove the plastic film from the proving stollen and using the sieve sprinkle the icing sugar over the top. This replaces an egg as the glaze.

  • 12.

    Place into the preheated oven and bake for 40 minutes or until deep golden brown.

  • 13.

    Prepare the royal icing by combining the egg white, icing sugar and lemon juice in a bowl until smooth. Place into a piping bag fitted with a 3mm round tip.

  • 14.

    Take the dough rectangle and using a sharp serrated knife, neaten the edges. Use the royal icing to pipe the word “Noel” on top. Allow to set.

  • 15.

    Allow to cool before placing the cherries, pieces of dried peach and almonds on top and once again sprinkling with icing sugar.

  • 16.

    Place the plaque on top and set in place with royal icing.

  • 17.

    Slot the lemon thyme sprigs in between the layers of the stollen and neaten the sides of the serving dish.

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 364kj
  • Fat Total 13g
  • Saturated Fat 4g
  • Protein 8g
  • Carbohydrate 56g
  • Sugar 23g
  • Sodium 96mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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