Print

Authentic German Christmas Stollen with Marzipan, Dried Fruits, and Nuts Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 8 reviews

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.

  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://cheftinaskitchen.com/authentic-german-christmas-stollen-with-marzipan-dried-fruits-and-nuts-recipe/