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Here is a traditional German recipe for Christmas Stollen with Marzipan. I love this sweet bread as a snack in the morning or afternoon with tea or coffee. The surprise marzipan treat in the center is probably my favorite! I’m like a kid that way, I guess.
(Post modified on 11/30/23.)
The first time I made this recipe, I tried to find prepared marzipan. It was hard to find. And once found, it was very expensive. So instead, I think I ended up buying some chocolate covered marzipan candy that I found at an Aldi store and trimmed off the chocolate. Not a very successful story. The marzipan treat in the center, was minimal.
Lesson learned. The next year I made my own marzipan. It was so easy to do. Plus, I could put in as much of the candied almond filling as I wanted. Can you see my eyes twinkling!
Needless to say, these days I always make my own marzipan. If you live in a location where this almond treat is easy to find and not too expensive, go ahead and buy it. 10 ounces should be plenty.
More Holiday Baking Ideas
Ingredients for Christmas Stollen with Marzipan
(See the full recipe at the bottom of this post.)
- dark or golden raisins, chopped
- candied red and green cherries, chopped
- your favorite rum
- all-purpose flour
- slivered almonds
- whole milk
- butter
- granulated sugar
- large eggs
- salt
- lemon zest
- almond extract
- freshly ground nutmeg
- instant yeast
- more all-purpose flour
- marzipan (or use the homemade recipe below)
Ingredients for Homemade Marzipan
- almond paste
- powdered sugar
- extra-large egg white
- almond extract
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table. Using a Chef’s knife and cutting board, chop candied cherries.
In a medium bowl combine the dark or golden raisins, chopped candied cherries, and rum. Let soak for 1 hour. After an hour, add almonds and toss with 2 tablespoons flour. Set aside until ready to use.
Prepare the Homemade Marzipan
If you choose to make your own marzipan, start by combining the almond paste (chopped into pieces) and powdered sugar in a large mixing bowl. Blend together on low speed until sandy in texture.
Add in lightly beaten egg white and almond extract. Mix until combined.
Hand knead until smooth using powdered sugar sprinkled on the work surface.
Form into a log and wrap in plastic wrap. Store in refrigerator until ready to use. Makes 10 oz.
Make the Stollen Christmas Loaves
Melt butter in a small saucepan over medium heat. Add milk. Heat until warm (110 degrees).
In a large mixing bowl, stir together the warmed milk mixture, granulated sugar, large eggs, salt, lemon zest, almond extract, and freshly ground nutmeg. Stir in instant yeast along with 5 cups all-purpose flour. Mix until dough comes together.
Turn dough out onto a lightly floured workspace and knead 5-8 minutes, adding remaining flour as needed to make dough smooth and elastic.
Knead in reserved fruit mixture, 1/3 cup at a time.
Shape into a ball and place in a greased bowl, turning to grease top. Cover with plastic wrap and let rise until double, approximately 60-90 minutes.
Assemble the Stollen
Punch down dough on a lightly floured surface and divide in half. Roll each into an 8″ x 14″ oval.
In recent years, I’ve divided the dough into 4ths, making smaller loaves to give as gifts. If you should decide to do this, simply roll each into a smaller oval. You’ll also want to divide the marzipan into 4ths for shorter ropes to fit each loaf. You may also need to adjust the baking time, baking for a shorter period of time, approximately 20-24 minutes.
Divide the marzipan in half. Roll each into a 12″ rope and place in the center of the dough. Fold the dough over to cover it. Pinch the seams together to seal.
Place the loaf, seam side down, on a baking sheet lined with parchment paper or a silicone baking mat. Brush with 1 tablespoon melted butter. Let loaves rise for 45-60 minutes until doubled.
Preheat oven to 350 degrees. Bake the loaves for 25-30 minutes until golden brown and they sound hollow when lightly tapped. Transfer to wire racks to cool. Sprinkle with powdered sugar. Makes 2 loaves.
This sweet bread makes a delightful food gift and also freezes well. To store, wrap well in plastic wrap, and then in aluminum foil. I then like to place the wrapped loaves in a freezer bag for even more protection. You may freeze the loaves up to 3-4 weeks. Always allow the bread to thaw completely before taking out of freezer bag.
See more Bread Recipes Here. Browse Holiday Baking Ideas Here. View Yeast Bread Recipes Here.
Christmas Stollen with Marzipan
Ingredients
Fruit Mixture
- 1/2 cup dark or golden raisins chopped
- 1 cup mixed candied cherries, red and green chopped
- 2 tablespoons spiced rum
- 2 tablespoons all-purpose flour
- 1/2 cup slivered almonds
Stollen Bread
- 1 cup whole milk
- 1 cup butter
- 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon lemon zest
- 1/2 teaspoon almond extract
- 1/4 teaspoon freshly ground nutmeg
- 6-7 cups all-purpose flour
- 2 tablespoons instant yeast
- 10 oz. marzipan See homemade recipe below
Homemade Marzipan
- 8 oz almond paste
- 2 cups powdered sugar
- 1 x-large egg white
- 1/2 teaspoon almond extract
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a Chef's knife and cutting board, chop candied cherries.
- Using a small zester, grate lemon rind. Clean off and zest nutmeg, placing the lemon and nutmeg in small prep bowls until ready to use.
- In a medium bowl, combine the dark or golden raisins, chopped candied cherries, and rum. Let soak for 1 hour. After an hour, add almonds and toss with 2 tablespoons flour. Set aside until ready to use.
Make the Homemade Marzipan
- While the fruit is infusing, prepare the marzipan. In a large mixing bowl, combine the almond paste (chopped into pieces) and powdered sugar. Mix together on low speed until sandy in texture.
- Add in lightly beaten egg white and almond extract. Mix until combined.
- Hand knead until smooth using extra powdered sugar. Form into a flat ball and wrap in plastic wrap. Store in refrigerator until ready to use. Makes 10 oz.
Prepare the Stollen
- Melt butter in a small saucepan over medium heat. Add in milk. Heat until warm (110 degrees).
- In a large mixing bowl, stir together the warmed milk mixture, granulated sugar, large eggs, salt, lemon zest, almond extract, and freshly ground nutmeg. Stir in 5 cups all-purpose flour until mixture comes together.
- Turn dough out onto a lightly floured workspace and knead 5-8 minutes, adding remaining flour as needed to make dough smooth and elastic. Knead in reserved fruit mixture, 1/3 cup at a time.
- Shape into a ball and place in a greased bowl, turning to grease top. Cover with plastic wrap and let rise until double, about 60-90 minutes.
Assemble the Stollen
- Punch down dough on a lightly floured surface and divide in half. Roll each into an 8" x 14" oval.
- Divide the marzipan in half and roll each into a 12" rope and place in the center of the dough. Fold the dough over to cover it. Pinch the seams together to seal.
- Place the loaf, seam side down, on a baking sheet lined with parchment paper or a silicone baking mat. Repeat with the second loaf. Brush with 1 tablespoon melted butter. Let loaves rise for 45-60 minutes until doubled.
- Preheat oven to 350 degrees. Bake the loaves for 25-30 minutes until golden brown and they sound hollow when lightly tapped. Transfer to wire racks to cool. Sprinkle with powdered sugar. Makes 2 loaves.
Notes
Nutrition
Such an interesting recipe to make am sure it tastes great as well. A perfect breakfast snack with a cup of tea!
Thanks for stopping by, Nisha. I love stollen as an afternoon snack with a cup of tea. So yummy.