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Christmas marzipan stollen recipe

Christmas marzipan stollen recipe

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  • Recipes
  • Dish type
  • Bread
  • Yeast bread

This is our family recipe for stollen with marzipan filling. It makes two large stollen; if you only want one, use half of the amounts but you might regret it later!

3 people made this

IngredientsMakes: 1 stollen

  • 4 (8g) sachets dried active baking yeast
  • 150ml lukewarm milk
  • 1kg plain flour
  • 150g caster sugar
  • 1 pinch salt
  • 360g pure butter (ghee), melted and cooled
  • 500g lemon peel, minced
  • 500g raisins
  • 100g ground almonds
  • 3 teaspoons rum
  • 1 lemon, zested
  • For the filling:
  • 200g marzipan
  • 70g icing sugar
  • 1 teaspoon rum
  • For the garnish:
  • 2 tablespoons melted butter
  • icing sugar, as needed

MethodPrep:30min ›Cook:1hr ›Extra time:1hr30min › Ready in:3hr

  1. In a small bowl mix yeast and milk and stir. Let stand until it starts to foam, about 10 minutes.
  2. In a large bowl combine flour, sugar, salt, butter, peel, raisins, almonds, rum and lemon zest. Add yeast mixture and knead everything until it forms a dough. Cover bowl with a damp tea towel. Let rise in a warm place till the dough has doubled in volume, about 1 hour.
  3. For the filling mix marzipan, icing sugar and rum and shape into a log about 30cm long.
  4. Roll out dough on a floured work surface to a rectangle about 30cm long and 20cm wide. Place the marzipan log in the centre. Fold the dough over the filling and gently press together. Reshape the stollen.
  5. Line a baking tray with greaseproof paper and place stollen with the seam side down on the baking tray. Cover with a tea towel and let proof for 20 minutes.
  6. Preheat oven to 175 C / Gas 4. Bake stollen for 1 hour.
  7. Immediately after baking brush the stollen with melted butter and dust with a thick coating of icing sugar. Let cool, then wrap in foil to store.

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Reviews & ratingsAverage global rating:(1)

Recipe Summary

  • 3 packages active dry yeast
  • 1/2 cup warm water (100 degrees to 110 degrees)
  • 11 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon freshly grated nutmeg
  • 2 cups milk, warmed
  • 1 1/4 cups (2 1/2 sticks) plus 4 tablespoons unsalted butter, melted, plus more for bowl
  • 6 large eggs, lightly beaten
  • 2 1/4 cups currants
  • 1/2 cup Cognac
  • 2 1/2 cups golden raisins
  • 1/2 cup orange juice
  • Peel of 4 oranges, diced
  • Grated zest of 2 lemons
  • 1/2 pound citron, diced
  • 1/2 cup dried apricots, chopped
  • 2 1/2 cups blanched almonds, chopped
  • Confectioners' sugar, for dusting

In a small bowl, combine yeast and 1/2 cup warm water, and let stand until foamy, about 10 minutes. In a large mixing bowl, sift together dry ingredients. Stir in milk and 1 1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto a floured surface, and knead until fairly smooth.

In two separate bowls, soak currants in cognac, and raisins in orange juice. Let each stand for 10 minutes.

In a medium-size bowl, mix together currants and raisins with their soaking liquids, the orange peel, lemon zest, citron, apricots, and almonds. Work mixture into dough. Continue kneading for about 10 minutes. If dough is sticky, knead in more flour, but be careful not to overwork.

Place dough in a large buttered bowl. Cover bowl with a kitchen towel, and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.

Punch down the dough, and cut in quarters. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter, then fold one long side to the center. Fold other long side over first side, overlapping it by 1 inch. Turn dough over, taper the ends, and place on parchment-lined baking sheet. Repeat for remaining 3 loaves, using a second parchment-lined baking sheet for the third and fourth loaves. Cover loaves with plastic wrap let rise again in a warm place, 1 to 1 1/2 hours.

Heat oven to 350 degrees, with two racks centered. Bake stollen until golden brown, about 35 minutes, rotating the sheets between the racks halfway through baking. Cool on wire rack dust with confectioners' sugar, and serve.

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Christmas marzipan stollen recipe - Recipes

This Marzipan Stollen is one of the most traditional Christmas breads around. The recipe is very easy to follow, extremely simple to make using your Thermomix, and you can also make mini versions of it.

This Marzipan Stollen is a classic German Christmas bread. It is made with enriched dough and filled with delicious mixed dried fruit. You can store it for weeks and it will develop flavour at it matures.

The best way to keep it fresh is to store it in a tin and leave it in a slightly cooler spot in the house. If you want to give someone a Stollen as a gift, you can make this dough and halve it to make two smaller Stollen or even twelve mini Stollen.


Marzipan Stollen

  • 110 g milk
  • 110 g water
  • 1 Tbsp dry active yeast or 30g fresh yeast
  • 80 g caster sugar
  • 500 g strong white bread flour
  • 1 pinch salt
  • 100 g butter
  • 50 g sultanas
  • 50 g mixed peel
  • 50 g chopped almonds
  • 100 g ready to roll marzipan



Tip the mixture onto a floured surface. Make a well in the middle and add the sultanas, mixed peel and chopped almonds. Incorporate it with your hands until the dough comes together and leave to prove for another 30 minutes covered with a tea towel.

Take 1/3 of the marzipan and roll into a small log of 25cm. Roll the other 2/3 of the marzipan into a 25cm log as well.

Roll the dough into a large 40cm x 30cm rectangle. Place the smaller marzipan log on one short edge of the dough and the large piece of marzipan on the other short edge of the rectangle. Roll the edge with the larger piece of marzipan up towards 2/3 of the rectangle. Roll the other edge up to meet it. Tuck it all in nicely and you should end up with a Stollen that has two bumps, one large and one slightly smaller.

Transfer onto a large rectangular tray lined with greaseproof paper and cover with a tea towel. Leave to prove for 30 minutes.

Ingredients German Marzipan Quark Stollen

375 g raisins
100 ml rum or apple juice
375 g flour
4 tsp baking powder
125 g sugar
1 package vanilla sugar 0.3oz – How to make Vanilla Sugar –
vanilla or rum flavoring if you used apple juice (1 little bottle or 1/2 tsp)
1/4 tsp cardamom
1 point of a knife nutmeg (a hint)
1 tsp orange zest, organic
250 g quark – How to make Quark from scratch –

1 egg and 1 egg yolk
150 g butter, soft
100 g candied lemon – How to make Candied Lemon from scratch –
200 g almonds, ground
100 g raw marzipan
100 g butter, melted
powdered sugar

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Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml/7fl oz of the milk and stir together.

Add the remaining milk and bring the mixture together to form a soft dough. Transfer to a generously floured work surface and knead for 6-7 minutes, or until smooth and pliable.

Mix the nutmeg, cloves, vanilla and almond extract, almonds, dried fruit and mixed peel together in a large bowl. Put the dough on top and knead from the outside into the centre incorporating the dried fruit and spices as you go. When everything has been fully incorporated, cover the bowl with cling film and leave to rise for 1-2 hours in a warm place, or until doubled in size.

Flatten the dough and roll out on a lightly floured work surface to a rectangle about 45x35cm/18x14in (or so the short side of the dough matches the longest side of your baking tray). Brush with the melted butter.

Roll out the marzipan to about 35x15cm/14x6in (the long side should approximately match the width of the dough). Place on top of the dough in the middle. Roll the dough up to enclose the marzipan and transfer to a baking tray lined with baking parchment. Cover and leave to rise for about an hour, or until risen and doubled in size.

Preheat the oven to 190C/375F/Gas 5 (fan 170C).

When the dough is risen, bake for an hour. Remove from the oven, brush with melted butter, and dust with icing sugar. Serve cold.

Recipe Tips

If you have a smaller oven you may want to make two smaller loaves rather than one large one.

What Is Stollen?

Stollen, or German Christmas Bread, is a cake-like bread filled with dried fruit that has been soaked in rum, candied orange peels, raisins, and a whole lot of flavor!

It’s a tradition to eat stollen around the Christmas season in Germany. Before it became the delicious treat you enjoy now, it was originally made with just flour, yeast, oil, and water — and it was pretty, well, bad. Since the Advent season was a time of fasting, bakers were not allowed to use butter. That changed when Pope Innocent VIII sent the “Butter-Letter” to the prince-elector of Saxony, allowing butter to be used by his family, and then everyone was allowed to use butter once Saxony became Protestant.

Now, the bread is popular worldwide!

Christmas Dresden Stollen Recipe – Bread Machine Instructions

My children and I love Stollen bread at Christmas time. This is a sweet bread like Challah and also contains candied fruits, raisins,nuts and citrus zest. It is a wonderful treat to enjoy. This bread originated in Germany going by many name variations: Stollen, Dresden Stollen, Strutzel, Striezel, Stutenbrot, Christstollen or Zemmel. We look forward to enjoying this bread on Christmas Eve and toasted with butter on Christmas morning. Their German Grandmother would make this bread every Christmas for the family.

My youngest daughter’s Mother-in-law, Joan Weller of North Plains, Oregon taught her to make the Stollen version that has icing on top. Some other versions might dust the top of the loaf with powdered sugar. Each version is delicious.

We had a fun time together converting the recipe and making it in the bread machine. Please give this Christmas Dresden Stollen bread machine version a try, as it is so easy to make and so delicious!

Please check out What’s Cooking America’s Dresden Stollen History.

  • 1/2 cup warm water (110 degrees F.)
  • 3/4 cup milk, scalded*
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 eggs, slightly beaten
  • 1/2 cup butter, room temperature or softened
  • 4 3/4 cups all-purpose flour or bread flour, divided
  • 1 tablespoon vital wheat gluten (optional)**
  • 4 teaspoons instant active dry yeast
  • 1/2 cup raisins
  • 1/2 cup candied citron
  • 1 (16-ounce) container of mixed candied fruits***
  • 2 teaspoons orange zest (peel), grated
  • 1 teaspoon lemon zest (peel), grated
  • 1 cup nuts of your choice (hazelnuts, pecans, walnuts, etc.), coarsely chopped****
  • 1 1/2 cups powdered sugar (confectioners' sugar)
  • 3 tablespoons hot water or milk (your choice)
  • 1 teaspoon pure vanilla extract

In a large bowl, prepared the Candied Fruit and Nut Mixture set aside.

Place all ingredients except the Candied Fruit and Nut Mixture in the bread pan of your bread machine. Select Quick Dough setting and press start. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

When dough cycle has finished, remove dough from pan and turn out onto a lightly-floured surface. Knead the prepared Candied Fruit and Nuts Mixture into the dough until well distributed. NOTE: I have found that it works better to knead in the Fruit and Nut Mixture than add the mixture to the bread machine . The bread machine tend to tear up the fruit.

Lightly oil a large bowl. Add the kneaded dough, turning to coat the entire surface of the dough. Cover with plastic wrap and let rise until doubled, approximately 1 to 2 hours (depending on how warm your room is) .

Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.

Cool or Refrigerator Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. This is my favorite way of rising bread.

After the dough has risen, punch down the dough and place it on a lightly-floured surface. Divide the dough into either 3 or 4 parts. Braid the dough to form the stollen.

Variations Ideas:

Small Loaves: Divide the dough into 2 or 3 parts depending on how large you want your stollens, and form into loaves.

Fold Over Method: Press down center lengthwise with rolling pin. Fold over lengthwise 2/3 of the way.

Place formed stollen loaf/loaves on a baking sheet that has been coated with cooking spray or on a Silcone Baking Mat. Cover with plastic wrap and place in a warm spot to rise for approximately 1 to 2 hours or until doubled (time can vary depending on room temperature).

Preheat oven to 375 degrees F.

Bake for 20 to 30 minutes or until loaf sounds hollow when tapped. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees. Remove from oven and cool on a bread rack. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).

While the baked bread is cooling, make the Powdered Sugar Glaze. Either drip or brush the Sugar Glaze over the slightly warm bread. Decorate with candied cherries and or nuts (if desired). Let bread completely cool before slicing.

Makes one large stollen loaf.

In a large bowl, combine all the ingredients set aside. NOTE: To keep dried fruit and nuts from sticking together, add approximately 2 to 3 teaspoons flour (depends on how sticky your mixture is) stir to thoroughly combine.

In a small bowl, combine the powdered sugar, hot water, and vanilla extract until well combined and smooth (you may need to add additional hot water or milk) .

*Scalding milk - In a heavy saucepan over low heat, heat the milk just until you start seeing bubbles forming around the inside edges of the pot - do not let the milk come to a full boil. Immediately remove from the heat as it is now scalded. You can scald the milk either on your stove top or in the microwave oven.

** Also called gluten flour , instant gluten flour , pure gluten flour , and vital wheat gluten depending on vendor and manufacturer. This is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, for a taffy-like dough. This retains the gas and steam from baking, thus helping the bread to rise.

*** Use candied fruits of your choice, such as candied pineapple, cherries, candied citron. In place of the some of mixed candied fruits, I sometimes substitute dried apricots.

**** I like to use sliced almonds.

/>I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer . Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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Comments from Readers:

My husband and I just sampled your bread machine stollen recipe and can’t find a superlative good enough to describe how perfect it is! Made a couple of minor changes – didn’t have citron so I doubled the raisins and I sprinkled the top with powdered sugar. Had to add about 1/4 cup of water to get the flour to work it, scraping down the sides of the bread pan to help.

Used an internal remote digital thermometer and placed my cookie sheet on a lower middle shelf because my baked things tend to brown too quickly. Checked at 18 minutes and the top was getting to look too brown, so I took it out. To get back to the prep., at first the quantity of fruit and nuts looked like way too much, but as you can see from the attached photos – it was just right. I made two loaves and metric measurement on my scale to get sizes correct. – Thank you, thank you, thank you! – Isabel Cytler (12/24/15)

This is an authentic recipe for traditional German Christmas Stollen, a slightly sweet loaf with nuts, raisins, and candied citrus peels.

In our home we have a few holiday classics and this traditional Christmas Stollen is something we bake every year.

You may have seen them show up in supermarkets or specialty stores. Stollen is similar to Italian panettone, just a bit denser.

If you have never tried them, you are in for a treat!

Best of all, with this recipe you can make traditional Christmas Stollen quickly and effortlessly.

The ingredients

Aside from flour, sugar, a pinch of salt, milk, eggs, and butter you will need a few more classic holiday ingredients.

In order to get the authentic taste, you want to add cinnamon powder and ground nutmeg to your Stollen. For the best flavor, I like to grind the latter fresh just when I am ready to bake.

Raisins are good in this recipe. However, if you want to bake a more authentic Stollen, you will want to soak your raisins in rum over night. During baking the alcohol will evaporate but still retain their rum aroma.

Chopped almonds will give this stollen bite and crunch. You could blanch, peel, and chop your own or buy them already chopped.

Candied lemon peel is an essential ingredient in this traditional Christmas Stollen recipe. While you can buy it ready-made, I prefer to make my own. They are simple to make and won’t contain questionable ingredients.

How to make the traditional Christmas Stollen:

To the bowl of a standmixer, add 3 ½ cups of flour, ½ cup of warm milk, 1 tsp dried yeast, ¼ cup of sugar, 2 tsp vanilla sugar , 1 pinch of salt, ¼ tsp of freshly ground nutmeg, 1 tsp of ground cinnamon, ¾ cup soft butter. Mix until all the ingredients are well combined.

Cover with a towel or beeswax wrap and let it sit in a warm place until the dough has visibly risen.

Now add 4 oz of candied lemon peel, 4 oz chopped almonds, and 1 cup of raisins (preferably soaked in ½ cup rum over night).

You may want to put the dough on your kitchen counter and use your hands to mix all the ingredients together.

Shaping the Stollen

Using your hands or a rolling pin, roll your Stollen into a square. You can use the rolling pin or your hands to press down the middle of your Stollen.

Optional: You can add marzipan to your Stollen. It will taste great without but we always love to add 4 oz of marzipan. If you choose to do that, roll your marzipan the same length as your Stollen and press it in the indentation.

Now fold over the Stollen about 2/3 of the way. At this point, I like to pick any raisins that are sticking out or sitting on top and press them deeply into the dough. Otherwise, they like to become black and scorched when you bake your Stollen.

Transfer the Stollen to a baking sheet lined with parchment paper.

Cover with a tea towel and let it sit in a warm place for 30 – 60 minutes or until visibly risen.

Baking the Traditional Christmas Stollen:

Once your Stollen has risen, bake it at 320˚F for about 50 minutes.

Brushing with butter and dusting with powdered sugar:

This is another essential step in Stollen-baking. Melt about ¼ -½ cup of butter and generously brush it all over the still warm Stollen.

After that, dust your Stollen generously with powdered sugar. I like to place the powdered sugar in a small sieve and moving it around with a teaspoon, dust the Stollen.

Eating or keeping the Stollen:

I understand if you want to eat your traditional Christmas Stollen right away. We often do. It looks and smells so good, it’s hard to resist.

However, I encourage you to tightly wrap your Stollen in foil and keep it in a cool place for about 3 weeks. The flavors will develop more making your Stollen even more delicious.

Alternatively, you can double this recipe, eat one Stollen right away and keep the other one for later. Ideally, you’ll want to bake this some weeks before the holiday season so that you can can impress both your family and friends with this authentic German Christmas Stollen.

Watch the video: CHRISTMAS STOLLEN Tutorial. Yeners Cake Tips by Serdar Yener from Yeners Way


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