Christmas Stollen with Marzipan

Christmas Stollen with Marzipan

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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. 

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.

Christmas Stollen with Marzipan

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.

 

Ingredients Needed to Make Christmas Stollen with Marzipan

  • 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 to Make 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.

Candied Cherries and Raisins in Rum

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.

Homemade Marzipan

Form into a log and wrap in plastic wrap. Store in refrigerator until ready to use. Makes 10 oz.

 

Making 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.

 

Assembling 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. 

Forming the Stollen Bread with Marzipan

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.

Getting ready to bake the German Stollen loaves

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.

Serving German Stollen with Marzipan

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. 

Recipe for Christmas Stollen with Marzipan

Christmas Stollen with Marzipan

Here is a traditional German recipe for Stollen, including the surprise marzipan treat in the center. I hope you'll enjoy it!
5 from 1 vote
Print Rate
Course: Breads, Breakfast, Brunch
Cuisine: German
Keyword: Almond Paste, Christmas Baking, Christmas Food Gifts, Christmas Loaf, Marzipan, Sweet Breads, Yeast Breads
Prep Time: 45 minutes
Cook Time: 37 minutes
Resting-Rising TIme:: 2 hours 45 minutes
Total Time: 4 hours 7 minutes
Servings: 2 loaves

Equipment

Grater/Zester
Glass Mixing Bowls
Polish Pottery Bowl
Baking Sheet

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

To Make the 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

Instructions

  • 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. 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 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:

  • 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.

Making 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.

Assembling 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

*Unless otherwise indicated, all butter used on this recipe site is salted.
**If desired, you may divide the dough and marzipan into 4ths to make four smaller loaves. 
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