If you’re dreaming of a holiday treat that feels like a warm hug from tradition itself, then you have to try this Authentic German Christmas Stollen with Marzipan, Dried Fruits, and Nuts Recipe. This beautifully rich, buttery bread studded with rum-soaked fruits and a sweet marzipan center makes every bite a festive celebration. It’s the kind of stollen that fills your kitchen with the cozy scents of vanilla, cinnamon, and citrus, evoking memories of Christmas markets and family gatherings. Whether you’re a holiday baking novice or a seasoned pro, mastering this recipe will bring a deliciously authentic slice of German Christmas magic to your own table.
Ingredients You’ll Need
Every ingredient in this Authentic German Christmas Stollen with Marzipan, Dried Fruits, and Nuts Recipe is simple, accessible, and thoughtfully chosen to build layers of flavor and texture. The creamy butter ensures a tender crumb, the spices add warmth, and the dried fruits soaked in dark rum bring that signature festive sweetness and moisture that make this stollen irresistible.
- Lukewarm whole milk: Perfect for waking up the yeast gently to get a fluffy dough.
- Active dry yeast: The magic starter that makes the dough rise beautifully.
- Granulated sugar: Adds just the right touch of sweetness to balance the spices and fruit.
- All-purpose flour: The structure powerhouse for your stollen’s soft yet sturdy crumb.
- Eggs (1 large and 2 yolks): For richness and that beautiful golden hue.
- Unsalted butter: Soft and creamy, lending a tender texture and buttery flavor.
- Vanilla extract: Enhances aroma and deepens the sweetness.
- Lemon zest: Adds a fresh citrus brightness to brighten the dough.
- Salt: Balances and amplifies the flavors of all the sweet and savory notes.
- Ground cardamom, mace, cinnamon: The warm spices that make this stollen unmistakably Christmas.
- Homemade or store-bought marzipan: The creamy almond paste hidden inside for delightful surprises in every slice.
- Raisins: Sweet bursts that soak up the rum for depth and moisture.
- Candied lemon and orange peel: Tiny pockets of tangy sweetness and bright color.
- Slivered or sliced almonds: For a subtle crunch and nutty contrast.
- Quality dark rum: Infuses the fruits with warmth and complexity.
- Melted butter and powdered sugar: The final luscious glaze and snowy coat that completes the stollen’s iconic look and taste.
How to Make Authentic German Christmas Stollen with Marzipan, Dried Fruits, and Nuts Recipe
Step 1: Soak the Fruits and Prepare the Yeast
Start by tossing your raisins, candied citrus peel, and chopped almonds into a bowl, then pour the dark rum over them. This soaking step plumps the fruits and infuses them with that rich, boozy note that’s essential to the stollen’s flavor. While the fruit soaks, stir together the yeast, a little sugar, and lukewarm milk. Place it in a cozy spot to create a frothy, active yeast mixture that will help your dough rise to perfection.
Step 2: Mix and Knead the Dough
Now, combine the flour, sugar, eggs, butter, vanilla, lemon zest, salt, and warming spices in your mixer fitted with a dough hook. Add the activated yeast mixture, then knead until the dough pulls together smoothly and springs back when pressed. This initial kneading creates a dough with just the right balance of softness and strength—ideal for holding all those luscious fruits and marzipan you’ll add later.
Step 3: Let the Dough Rise
Cover the dough with lightly oiled plastic wrap and tuck it into a warm spot to rise. It should nearly double, turning fluffy and light, which usually takes about one to two hours depending on your kitchen’s warmth. This slow rise develops flavors and gives your stollen that tender crumb we all crave.
Step 4: Incorporate the Soaked Fruit and Nuts
Once your dough is plump and risen, gently punch it down and drain any extra rum from the fruits. Knead the luscious fruit and nut mixture into the dough using your dough hook until it’s evenly dispersed. If the dough feels sticky, add a bit of flour, just enough to keep it manageable—this step ensures every bite bursts with fruity goodness without compromising the dough’s softness.
Step 5: Shape the Stollen with Marzipan Center
Divide your dough into two equal parts and roll each into an oval about an inch thick on a floured surface. Shape the marzipan into logs the length of these ovals and gently press one into the middle of each dough piece. Then fold the dough over to encase the marzipan with a classic double fold, pinching and tucking the ends so the marzipan stays hidden inside. The hallmark hump along the top comes from gently pressing the dough with your hand, creating that classic stollen shape.
Step 6: Final Rise and Baking
Let your shaped stollen rest in a warm spot, covered loosely with plastic wrap until it’s puffy—this usually takes 40 to 60 minutes. Preheat your oven to 350°F, then bake your stollen for 30 to 40 minutes until golden brown and a thermometer reads about 190°F inside. Once out of the oven, poke holes in the warm bread with a toothpick and brush liberally with melted butter. This buttery bath soaks deep, keeping each slice moist and flavorful.
Step 7: Powdered Sugar Coating and Cooling
While still warm, dust your stollen generously with powdered sugar, pressing it into every crevice and along the sides. This snowy blanket is not only beautiful but preserves moisture and adds that sweet finish we all love. Allow your stollen to cool completely, and feel free to add more powdered sugar for an extra festive touch.
How to Serve Authentic German Christmas Stollen with Marzipan, Dried Fruits, and Nuts Recipe
Garnishes
A simple dusting of powdered sugar makes your stollen shine like a Christmas treasure, but you can elevate the presentation with a few toasted almond slices sprinkled on top or a light drizzle of honey to enhance sweetness. Fresh citrus zest adds a bright contrast and a pop of color that looks stunning on any holiday platter.
Side Dishes
This stollen pairs wonderfully with a warm cup of mulled wine or spiced tea, creating a perfect flavor harmony. Creamy butter or a smear of rich cream cheese complements the fruity and nutty notes, while a side of fresh citrus preserves keeps the palate refreshed and balanced.
Creative Ways to Present
Slice the stollen into thick, inviting pieces and serve on a rustic wooden board adorned with sprigs of rosemary or pine needles for that cozy winter vibe. Wrap individual slices in parchment paper tied with twine makes for charming holiday hostess gifts. For a special brunch, offer stollen alongside seasonal jams and whipped mascarpone for guests to customize their bites.
Make Ahead and Storage
Storing Leftovers
Authentic German Christmas Stollen with Marzipan, Dried Fruits, and Nuts Recipe is one of those beauties that actually gets better as it sits. Wrap your stollen tightly in plastic wrap and foil, then store it in a cool spot for up to two weeks. This resting time allows the flavors to deepen and the fruit juices to meld perfectly with the dough’s tender crumb, resulting in an even more delicious treat.
Freezing
If you want to extend the joy, stollen freezes beautifully. After baking and cooling, wrap it tightly in plastic, then foil, and place it in the freezer for up to three months. When the holiday season rolls back around, thaw overnight in the fridge and bring to room temperature before serving for that fresh-baked experience.
Reheating
When you’re ready to enjoy, warming the stollen slices in the microwave for a few seconds revives their soft crumb and enhances the marzipan’s creamy center. Alternatively, a quick toast in a low oven wrapped in foil brings back the cozy warmth and makes your stollen feel freshly baked all over again.
FAQs
Can I use store-bought marzipan for this recipe?
Absolutely! While homemade marzipan adds a wonderful freshness and control over sweetness, quality store-bought marzipan works perfectly and is a great shortcut without compromising that delightful almond flavor.
What substitutes work for the candied citrus peel?
If you can’t find or make homemade candied citrus peel, store-bought versions are fine. You can also use finely chopped dried apricots or cherries for a different, delicious fruitiness that complements the stollen well.
Does the stollen need to ‘ripen’ before eating?
While you can enjoy the stollen right after baking, letting it ripen wrapped at room temperature for at least a week allows the fruit juices to infuse the dough fully, making each slice richer and more moist—a true traditional step that elevates the flavor beautifully.
How long does this stollen keep at room temperature?
Wrapped well in plastic and foil, stollen can safely keep fresh at room temperature for up to two weeks thanks to its dense, buttery dough and sugar sealing, making it a great make-ahead holiday treat.
Can I omit the nuts if I have allergies?
Yes, you can leave out the almonds or substitute with seeds like sunflower or pumpkin seeds. Just keep in mind that nuts add a lovely crunch and flavor depth that’s part of the signature experience of this Authentic German Christmas Stollen with Marzipan, Dried Fruits, and Nuts Recipe.
Final Thoughts
There’s something truly special about baking and sharing this Authentic German Christmas Stollen with Marzipan, Dried Fruits, and Nuts Recipe. It’s a timeless tradition filled with flavor, history, and heart that makes every holiday moment feel cozy and joyful. Give it a try yourself—you might just find a new family favorite to enjoy year after year! Happy baking and Merry Christmas!
PrintAuthentic German Christmas Stollen with Marzipan, Dried Fruits, and Nuts Recipe
This Authentic Stollen recipe offers a traditional German Christmas bread filled with rum-soaked dried fruits, nuts, and a core of rich marzipan. Flavored with warm spices like cardamom, mace, and cinnamon, and finished with a buttery glaze and powdered sugar dusting, this festive bread is perfect for holiday gatherings and gift-giving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 40 minutes
- Yield: 2 large or 3 medium Stollen loaves (24 servings)
- Category: Bread
- Method: Baking
- Cuisine: German
Ingredients
For the Dough:
- 1 cup lukewarm whole milk
- 3 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 4 to 4 1/2 cups all-purpose flour, plus more as needed
- 1 large egg
- 2 large egg yolks
- 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
- 2 teaspoons pure vanilla extract
- Zest of one lemon
- 1 teaspoon salt
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground mace (recommended, can substitute nutmeg)
- 1/2 teaspoon ground cinnamon
- 8 ounces homemade or store-bought marzipan/almond paste, divided in half (optional)
For the Fruits & Nuts:
- 9 ounces raisins
- 3 ounces candied lemon peel, finely diced
- 3 ounces candied orange peel, finely diced
- 3 ounces blanched slivered or sliced almonds, finely chopped
- 1/3 cup quality dark rum
For the Glaze & Dusting:
- 1 stick unsalted butter, melted
- Powdered sugar for a generous dusting
Instructions
- Soak the Fruits: Place the raisins, candied lemon and orange peels, and chopped almonds in a medium bowl. Pour the dark rum over them, stir to combine, and set aside to soak while the dough rises.
- Activate the Yeast: Stir active dry yeast and 2 tablespoons of sugar into the lukewarm milk. Let sit in a warm spot for 10-15 minutes until very frothy.
- Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, combine flour (4 cups initially), remaining sugar, egg, egg yolks, softened butter, vanilla extract, lemon zest, salt, cardamom, mace, and cinnamon. Add the yeast-milk mixture and stir with a spoon until the dough comes together. Knead on the bread setting for 7-8 minutes until smooth and elastic. Spray the bowl lightly with oil, return the dough ball, cover loosely with plastic wrap, and place in a warm area or slightly warm oven to rise until nearly doubled in size, about 1 to 2 hours depending on ambient temperature.
- Incorporate Soaked Fruits and Nuts: Punch down the dough and drain any excess liquid from the fruit mixture if present. Add the soaked fruits and nuts to the dough and knead with the dough hook until well combined. If the dough feels too sticky or wet, add a little extra flour until it pulls away from the sides of the bowl.
- Shape the Stollen: Turn the dough onto a floured surface and divide it into two equal halves. Roll each half into an oval about 1 inch thick. Form each half of the marzipan into a log matching the length of the dough oval. Press the marzipan gently into the center of the dough. Fold the left side of the dough over the marzipan, then fold the right side over the left so the edges overlap slightly left of center, creating the signature stollen shape. Pinch and tuck the top and bottom ends to seal the marzipan. Press down along the length of the stollen towards the right side to create a characteristic divot or hump. Place shaped stollen on a lined baking sheet. Cover loosely with plastic wrap and let rest in a warm place for 40-60 minutes until puffy. Remove any visible raisins to prevent burning during baking.
- Bake the Stollen: Preheat the oven to 350°F (175°C) towards the end of the final rise. Bake the stollen for 30-40 minutes until golden brown and an instant-read thermometer inserted in the center reads 190°F. Remove from the oven and let sit for 5 minutes.
- Glaze and Dust: Use a toothpick to poke holes all over the warm stollen to allow butter to seep in. Generously brush melted butter over the entire surface while still warm. Immediately sprinkle with powdered sugar, rubbing it into creases and down the sides. Let cool completely and optionally dust with more powdered sugar once cool.
- Storage and Serving: The stollen can be sliced and eaten immediately or wrapped tightly (plastic wrap then foil) and left to mature in a cool place for up to 2 weeks, allowing flavors to deepen and moisture to develop. For longer storage, freeze wrapped stollen. To serve, warm slices briefly in the microwave for a soft, tender crumb.
- Yield: This recipe makes 2 large or 3 medium-sized stollen loaves.
Notes
- Using homemade candied citrus peel significantly enhances flavor compared to store-bought.
- If you prefer, the marzipan center can be omitted, but it adds a classic richness to the bread.
- Adjust flour quantity as needed; dough should be elastic but not overly sticky.
- Raisins sticking out before baking should be removed to prevent burning.
- Letting the finished stollen ripen wrapped for two weeks improves moistness and flavor.
- Stollen freezes well; thaw completely before reheating or serving.
- Warm slices briefly to soften crumb—microwaving for a few seconds works well.
