Stollen with Marzipan : Traditional German Christmas Bread

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Stollen, whether filled with marzipan or not, is a must-have German Christmas bread.

Packed with dried fruits, warming spices, and a rich almond paste center, it’s loved for its soft texture and comforting flavour.

This traditional holiday specialty is a centerpiece on Christmas tables and pairs beautifully with coffee or tea.

German Christmas Stollen with Marzipan – Authentic Homemade Recipe

Nothing captures the spirit of Christmas quite like a slice of homemade German Stollen.

This festive bread, dusted with a snowy layer of icing sugar, is filled with dried fruits, citrus zest, and a soft marzipan center that melts in every bite.

Unlike many store-bought versions, which often contain rum for soaking raisins, this recipe keeps things alcohol-free and family-friendly while staying true to the authentic Alsatian tradition.

After testing several variations, I finally found the perfect one: soft, rich, and wonderfully flavourful, just as a Christmas Stollen should be.

Its powdered sugar coating recalls Germany’s winter landscapes, blanketed in snow.

Today, I’m excited to share with you my step-by-step Stollen recipe, including a video made using the Thermomix.

Ingredients You’ll Need for Stollen with Marzipan

• 250 g all-purpose flour – the base of the dough, giving the bread its soft yet structured texture.
• 145 ml warm milk – activates the yeast and helps create a tender crumb.
• 7 g instant yeast (or 21 g fresh yeast) – ensures the bread rises properly; use fresh yeast if you prefer a traditional touch.
• 5 g salt – balances the sweetness and enhances flavor.
• 1 egg yolk – enriches the dough and adds softness.
• 40 g softened butter – gives the stollen its rich, buttery taste and a moist texture.
• 30 g sugar – lightly sweetens the dough without overpowering.
• Zest of one orange – brings a festive citrus aroma.
• Zest of one lemon – adds brightness and balances the richness.
• 180 g dried fruits (raisins, sultanas, cranberries) – provide natural sweetness, chewiness, and traditional holiday flavor.
• 150 g marzipan (homemade or store-bought) – mixed with a little butter and egg yolk for smoothness; this creates the signature almond filling at the center of the stollen.
• Melted butter – brushed over the baked loaf for extra richness and to help the sugar coating stick.
• Icing sugar – generously dusted on top, giving the bread its iconic snowy finish.

Step-by-Step Instructions: How to Make Stollen with Marzipan

– Prepare the dried fruits

1. Place the raisins, sultanas, and cranberries in a bowl.
2. Cover with hot water and let soak for about 15 minutes to soften and plump them up.
3. Drain well and pat dry with a clean towel.

– Make the marzipan filling

4. In a small bowl, mix the marzipan with one egg yolk and a knob of softened butter until smooth and creamy.
5. This mixture will form the sweet almond center of your stollen.
6. Set aside.

– Prepare the dough

7. In a large mixing bowl, combine the flour, yeast, warm milk, salt, sugar, citrus zests, egg yolk, and softened butter.
8. Knead the dough by hand or with a stand mixer for about 8–10 minutes, until it becomes soft, elastic, and slightly sticky.

– Incorporate the fruits

9. Gently fold the dried fruits into the dough, distributing them evenly.
10. Shape the dough into a ball, cover with a cloth, and let it rise in a warm spot until it doubles in size (about 1–2 hours).

– Shape the stollen

11. Roll out the dough into a rectangle.
12. Place the marzipan filling along the center, then fold the dough over to fully enclose it.
13. Shape into the classic oval loaf, slightly domed on top.

– Second rise

14. Place the shaped dough on a baking tray lined with parchment paper.
15. Cover loosely and allow it to proof again until slightly puffy (about 30–40 minutes).

– Bake the stollen

16. Preheat the oven to 180°C (350°F). Bake the stollen for 35–40 minutes, or until golden brown and cooked through.
17. It should sound hollow when tapped on the bottom.

– Finish with the snowy look

18. While still warm, brush the loaf generously with melted butter.
19. Coat it with a thick layer of icing sugar, creating the signature snowy appearance of German Christmas Stollen.

Variations of German Stollen

German Christmas Stollen, also called Christstollen, is a sweet yeast bread enriched with dried fruits, candied citrus peel, nuts, and warm spices.

Over the centuries, many delicious variations have appeared:

• Mandelstollen – An almond-lover’s version with extra marzipan and a topping of sliced almonds for added crunch.
• Mohnstollen – Filled with a sweet, moist poppy seed mixture that gives a slightly nutty, earthy-sweet flavor.
• Quarkstollen – Made with quark (a fresh cheese), which creates a lighter, less dense dough compared to the classic version.
• Nussstollen – A nut-filled variety where dried fruits are replaced or complemented with a rich nut filling.
• Butterstollen – Focuses on butter, resulting in an especially rich, tender, and moist texture.
• Dresdner Stollen (Christstollen) – The most famous version, generously enriched with butter, raisins, candied lemon and orange peel, and finished with a thick snowy layer of icing sugar.
• Marzipanstollen – Perhaps the most popular variation, filled with a sweet almond marzipan center, giving each slice a delightful surprise.

How to Store Stollen Properly

– At room temperature :

• Once cooled, wrap the stollen tightly in aluminum foil or place it in an airtight container. Stored this way, it will keep fresh for up to one week.
• Keep it in a cool, dry spot away from direct sunlight or heat sources.

– Freezing for longer storage :

• For extended storage, wrap the loaf in cling film (plastic wrap), then add a layer of foil or place it in a freezer bag.
• Stollen freezes well for up to three months.
• When ready to enjoy, let it thaw at room temperature, avoid the microwave, as it can dry out the bread.

– Better with time : 

• Like many fruit breads, stollen actually improves in flavor after it rests.
• If wrapped properly, the spices, fruits, and marzipan filling continue to meld, making the bread taste even richer after one to two days.
• Some bakers even prepare stollen weeks before Christmas so it’s at its very best for the holiday table.

Desserts for Christmass

• How to Roast Chestnuts in the Oven
• French Gingerbread Bread (Pain d’Épices)
• Authentic Italian Cantuccini (Biscotti) with Almonds and Pistachios