Christmas Stollen with Marzipan is a beloved German holiday bread filled with dried fruits, nuts, and a rich ribbon of sweet marzipan running through the center. Coated in butter and powdered sugar, it’s tender, fragrant, and slightly sweet — the perfect centerpiece for a festive breakfast or dessert table. Each slice delivers a wonderful blend of spiced dough, juicy fruit, and almondy richness that embodies the taste of Christmas.
Ingredients
For the Dough:
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4 cups all-purpose flour
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⅓ cup granulated sugar
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1 packet (2¼ tsp) active dry yeast
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¾ cup warm milk (about 110°F)
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½ cup unsalted butter, softened
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2 large eggs
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½ teaspoon salt
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1 teaspoon vanilla extract
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1 teaspoon ground cardamom
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1 teaspoon cinnamon
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Zest of 1 lemon
For the Fruit Mixture:
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1 cup golden raisins
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½ cup chopped dried apricots or candied orange peel
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½ cup chopped almonds or hazelnuts
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3 tablespoons dark rum or orange juice
For the Filling and Topping:
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7 oz (200 g) marzipan
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½ cup unsalted butter, melted (for brushing)
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½ cup powdered sugar (for dusting)
Cooking Time
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Prep time: 30 minutes
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Rise time: 1½–2 hours
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Bake time: 35–40 minutes
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Total time: about 3 hours
Serving
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Serves 10–12
Instructions
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Prepare the Fruit:
In a small bowl, combine raisins, apricots, and almonds with rum or orange juice. Let soak for 30 minutes while preparing the dough. -
Activate the Yeast:
In a large bowl, dissolve yeast in warm milk with 1 tablespoon of sugar. Let sit for about 10 minutes until foamy. -
Make the Dough:
Add the remaining sugar, butter, eggs, salt, vanilla, cardamom, cinnamon, and lemon zest to the yeast mixture. Gradually mix in the flour to form a soft dough. Knead for 8–10 minutes on a floured surface until smooth and elastic. -
Add Fruits:
Knead in the soaked fruit and nuts until evenly distributed. Place dough in a greased bowl, cover, and let rise for about 1½ hours or until doubled in size. -
Shape the Stollen:
Punch down the dough and roll it into a large oval, about 12×8 inches. Roll the marzipan into a log slightly shorter than the dough’s length. Place the marzipan log in the center of the dough and fold one side over it, pressing lightly to seal the edges. Shape into a traditional stollen form with a slight hump on one side. -
Second Rise:
Place the shaped loaf on a parchment-lined baking sheet, cover, and let rise for 30–40 minutes. -
Bake:
Preheat oven to 350°F (175°C). Bake for 35–40 minutes, or until golden brown and firm. -
Finish the Stollen:
While still warm, brush generously with melted butter, then dust heavily with powdered sugar. Repeat once more after cooling for a thick, snowy coating.
Nutrition (per slice)
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Calories: 320
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Fat: 13g
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Carbohydrates: 45g
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Protein: 6g
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Sugar: 22g
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Fiber: 2g
Tips
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The stollen tastes best after resting for 1–2 days wrapped tightly in foil; this allows the flavors to deepen.
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For an alcohol-free version, soak the fruit in orange juice instead of rum.
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Add chopped candied cherries for a colorful touch.
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Store the stollen in an airtight container for up to two weeks, or freeze for longer storage.
Soft, aromatic, and rich with almonds and fruit, Christmas Stollen with Marzipan is a true holiday classic — a traditional treat that brings warmth and sweetness to every celebration.
