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.
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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
- 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.
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.
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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