Christmas Stollen Bread with Marzipan Filling

Christmas is the season of indulgence, family, and traditions, and no festive table is complete without a delicious Stollen Bread with Marzipan Filling.

This classic German Christmas bread, rich with dried fruits, nuts, warm spices, and a buttery marzipan core, is a holiday favorite worldwide. Known for its slightly dense yet tender crumb, this bread is a perfect blend of sweetness and spice, dusted with powdered sugar that resembles a snow-covered winter wonderland. Whether you’re baking it for your family, gifting it to friends, or simply indulging in a slice with your favorite cup of tea, Stollen Bread brings the warmth of the holidays to every bite.

Why You Should Make This Recipe

1. A Taste of Tradition: Stollen Bread is a cherished German Christmas tradition, and baking it at home allows you to connect with that heritage.
2. Rich and Flavorful: Packed with dried fruits, nuts, and marzipan, every slice is a festive treat bursting with holiday flavors.
3. Versatile: Serve it for breakfast, as an afternoon snack, or even as a dessert. It’s a showstopper for holiday gatherings.
4. Perfect for Gifting: Wrapped beautifully, Stollen Bread makes an impressive and thoughtful holiday gift.
5. Make-Ahead Friendly: Stollen actually improves in flavor over time, making it a stress-free option for holiday planning.

Ingredients and What They Do in the Recipe

For the Dough:

• All-Purpose Flour (3 ¾ cups): Provides structure and forms the base of the bread.
• Granulated Sugar (⅓ cup): Adds a touch of sweetness to balance the spices and fruits.
• Active Dry Yeast (2 ¼ teaspoons): Helps the bread rise and gives it a light texture.
• Milk (¾ cup, lukewarm): Activates the yeast and adds moisture to the dough.
• Unsalted Butter (½ cup, softened): Enhances the bread's richness and creates a tender crumb.
• Egg (1 large): Adds structure and richness to the dough.
• Salt (½ teaspoon): Balances the sweetness and enhances the overall flavor.
• Ground Spices (Cinnamon, Nutmeg, and Cardamom, 1 teaspoon total): Adds warmth and holiday charm.

For the Filling:

• Marzipan (1 cup, rolled into a log): The sweet almond paste forms the creamy, rich core of the bread.
• Dried Fruits (1 cup, soaked in rum or orange juice): Provides bursts of sweetness and a chewy texture.
• Chopped Nuts (½ cup, such as almonds or walnuts): Adds crunch and complements the marzipan.

For Finishing:

• Melted Butter (3 tablespoons): Brushed over the bread for a tender crust.
• Powdered Sugar (½ cup): Dusts the bread for a snowy, festive finish.

Instructions

1. Prepare the Dough: Activate the yeast in warm milk, then combine with flour, sugar, egg, salt, and spices. Knead until smooth and elastic.
2. Add Fruits and Nuts: Mix in soaked dried fruits and chopped nuts for texture and flavor.
3. Shape with Marzipan: Roll the dough out, place the marzipan log in the center, and fold the dough over it.
4. Proof and Bake: Allow the shaped dough to rise until puffy, then bake until golden brown and fragrant.
5. Finish with Butter and Sugar: Brush with melted butter and generously dust with powdered sugar while warm.

Equipment Needed

• Mixing Bowls: For combining and proofing the dough.
• Stand Mixer with Dough Hook: Optional but helpful for kneading.
• Rolling Pin: To shape the dough.
• Loaf Pan or Baking Sheet: For baking the bread.
• Pastry Brush: For brushing butter over the finished loaf.
• Parchment Paper: To prevent sticking and ensure even baking.

Ingredient Substitutions

1. Flour: Substitute with bread flour for a chewier texture or gluten-free flour for dietary needs.
2. Butter: Use vegan butter for a dairy-free version.
3. Milk: Almond or oat milk works as a plant-based alternative.
4. Dried Fruits: Swap raisins and currants with cranberries, cherries, or chopped apricots for a twist.
5. Marzipan: Use almond paste or skip entirely for a nut-free version.
6. Nuts: Substitute with seeds like pumpkin or sunflower seeds.

Variations

1. Chocolate Chip Stollen: Add dark chocolate chips to the filling for a modern twist.
2. Citrus-Infused Stollen: Add orange or lemon zest to the dough for a bright, zesty flavor.
3. Mini Stollen Loaves: Divide the dough into smaller portions for individual-sized loaves.
4. Vegan Stollen: Use plant-based milk, vegan butter, and skip the egg for a fully vegan version.

Serving Suggestions

• Serve warm with a pat of butter or cream cheese for breakfast.
• Pair with mulled wine or hot chocolate for a cozy evening treat.
• Include slices on a holiday dessert platter alongside cookies and chocolates.
• Toast leftover slices and serve with jam or honey.

Storage Instructions

1. At Room Temperature:
   • Wrap the Stollen tightly in plastic wrap or aluminum foil.
   • Store it in an airtight container to prevent it from drying out.
   • Place in a cool, dry place away from direct sunlight.
   • Shelf Life: Up to 5 days.
2. In the Refrigerator:
   • For longer storage, wrap the bread tightly in plastic wrap, then place it in a resealable bag or airtight container.
   • Refrigeration helps to extend freshness while maintaining its flavor and texture.
   • Shelf Life: Up to 10 days.

Freezing Instructions

1. Prepare for Freezing:
   • Ensure the Stollen is completely cooled before freezing to prevent condensation.
   • Wrap the entire loaf or individual slices tightly in plastic wrap.
   • Wrap again in aluminum foil for extra protection or place in a freezer-safe resealable bag.
   • Label with the freezing date for easy reference.
2. Storage in the Freezer:
   • Place the wrapped Stollen in the freezer, preferably in a section where it won’t be squished.
   • Shelf Life: Up to 3 months.

Thawing Instructions

1. Thawing a Whole Loaf:
   • Remove the Stollen from the freezer and let it thaw at room temperature, keeping it wrapped to prevent moisture loss.
   • Thawing a whole loaf typically takes 4-6 hours depending on the size.
2. Thawing Individual Slices:
   • For faster thawing, unwrap individual slices and let them sit at room temperature for about 30-60 minutes.
   • If in a rush, microwave individual slices for 10-15 seconds on low power, but be cautious as this can dry out the bread.

Expert Tips

1. Soak Fruits: Soak dried fruits in rum or juice overnight to plump them up and infuse more flavor.
2. Don’t Overknead: Knead the dough until smooth but not sticky to avoid a tough loaf.
3. Control the Marzipan: Chill the marzipan log before shaping to make it easier to handle.
4. Dust Generously: Don’t skimp on the powdered sugar—it’s not just decorative but also adds sweetness.
5. Proof Properly: Ensure the dough rises in a warm, draft-free spot for the best texture.

Make-Ahead Tips for a Crowd

• Prepare and freeze the shaped dough ahead of time. Thaw and bake when needed.
• Bake multiple loaves and store them in the freezer, ready to pull out for holiday gatherings.
• Prepare a large batch of dried fruit mix in advance to save time during assembly.

Frequently Asked Questions

1. Can I make Stollen without marzipan?
   • Yes, you can skip the marzipan or replace it with a different filling, like chocolate or extra nuts.
2. Do I have to soak the fruits?
   • Soaking is recommended for the best texture and flavor, but you can skip it in a pinch.
3. Can I make this gluten-free?
   • Yes, use a 1:1 gluten-free flour blend designed for yeast breads.
4. What’s the difference between Stollen and fruitcake?
   • Stollen is a yeast bread with dried fruits and marzipan, while fruitcake is denser and often made with a batter.
5. Can I use instant yeast?
   • Yes, but adjust the proofing times as instant yeast works faster.
6. Why is my dough too sticky?
   • Add a little more flour, a tablespoon at a time, until it’s manageable.
7. How do I store leftover marzipan?
   • Wrap tightly in plastic wrap and store in the fridge for up to a month.
8. What can I use instead of powdered sugar for topping?
   • Try granulated sugar or a light glaze for a different finish.
9. Can I add alcohol to the dough?
   • Yes, a tablespoon of rum or brandy can enhance the flavor.
10. Why is my Stollen dry?
    • Avoid overbaking and ensure proper proofing to keep it moist.

Conclusion

Christmas Stollen Bread with Marzipan Filling is a timeless holiday treat that brings warmth and joy to your table. With its rich flavors, festive appearance, and make-ahead convenience, it’s the perfect recipe to try this holiday season. Gather your ingredients, embrace the magic of Christmas baking, and create a loaf that’s as delightful to make as it is to eat. Happy baking!

📖 Recipe

Classic Christmas Stollen Bread with Marzipan Filling

Bring the magic of Christmas into your kitchen with this Classic Christmas Stollen Bread with Marzipan Filling. A traditional German holiday bread, it’s packed with dried fruits, warm spices, and a rich marzipan center, then dusted with powdered sugar to resemble a snowy winter wonderland. Perfect for gifting, entertaining, or savoring with a warm drink, this Stollen recipe is a timeless festive favorite.

Author -Shrilatha

Print Pin Recipe

Servings 10 slices

Course Breakfast, Dessert

Cuisine german

Prep Time 30 minutes mins

Cook/Bake Time 30 minutes mins

Rising/Proofing Time 2 hours hrs

Equipment you will need

mixing bowls

Stand mixer with a dough hook (optional)

Rolling Pin

Loaf pan or baking sheet

parchment paper

pastry brush

Measuring cups and spoons

Ingredients

  

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• For the Dough:
• 3 ¾ cups all-purpose flour
• ⅓ cup granulated sugar
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¾ cup lukewarm milk
• ½ cup unsalted butter (softened)
• 1 large egg
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cardamom
• For the Filling:
• 1 cup marzipan (rolled into a log)
• 1 cup dried fruits (e.g., raisins, currants, or cranberries, soaked in rum or orange juice)
• ½ cup chopped nuts (e.g., almonds, walnuts, or hazelnuts)
• For the Finishing Touch:
• 3 tablespoons melted butter
• ½ cup powdered sugar (for dusting)

Instructions

 

• Instructions:
• Step 1: Activate the Yeast
• In a small bowl, mix the lukewarm milk with granulated sugar and yeast. Let it sit for 5-10 minutes until frothy.
• Step 2: Mix the Dough
• In a large mixing bowl or stand mixer, combine the flour, salt, cinnamon, nutmeg, and cardamom. Add the softened butter, egg, and the activated yeast mixture. Mix until the dough starts to come together.
• Step 3: Knead the Dough
• Knead the dough on a floured surface for 8-10 minutes (or 5-6 minutes in a stand mixer with a dough hook) until smooth and elastic.
• Step 4: Incorporate Fruits and Nuts
• Gently knead the soaked dried fruits and chopped nuts into the dough until evenly distributed.
• Step 5: First Rise
• Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
• Step 6: Shape the Stollen
• Punch down the dough and roll it out into an oval about 10 inches long and 8 inches wide.
• Place the marzipan log in the center of the oval.
• Fold one side of the dough over the marzipan, then fold the other side over, overlapping slightly. Pinch the edges to seal.
• Step 7: Second Rise
• Transfer the shaped dough onto a parchment-lined baking sheet or loaf pan. Cover loosely and let it rise for another 45 minutes.
• Step 8: Bake
• Preheat your oven to 350°F (175°C). Bake the Stollen for 30-35 minutes, or until golden brown and the bottom sounds hollow when tapped.
• Step 9: Finish with Butter and Sugar
• While the Stollen is still warm, brush it generously with melted butter. Allow it to cool slightly, then dust with powdered sugar to create the signature snowy finish.
• Step 10: Slice and Serve
• Once completely cooled, slice the Stollen into thick slices and serve.

Notes

Soaking Fruits: Soak the dried fruits in rum or orange juice overnight for maximum flavor. Drain before adding to the dough.
Marzipan Alternative: If marzipan isn’t available, almond paste or a mixture of ground almonds, powdered sugar, and a little milk can be used.
Don’t Skip Proofing: Proper rising times are key to a light, tender loaf.
Storage: Stollen tastes better after a day or two as the flavors meld. Wrap tightly and store at room temperature for up to 5 days.
Tips for Success:
Use Room Temperature Ingredients: Ensures smooth mixing and proper dough rising.
Roll the Marzipan Log Evenly: This ensures a consistent filling throughout the loaf.
Control the Dusting: Add powdered sugar just before serving for the freshest look.
Avoid Overbaking: Check the loaf at 30 minutes to prevent dryness.

https://bakewithsweetspot.com/christmas-stollen-bread-with-marzipan-filling/

Nutrition

Serving: 1 sliceCalories: 434 kcalCarbohydrates: 62 gProtein: 9 gFat: 20 gSaturated Fat: 7 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 7 gTrans Fat: 0.4 gCholesterol: 25 mgFiber: 3 gSugar: 16 gIron: 3 mg

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