Description
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.
Ingredients
Scale
- 250 g all-purpose flour
- 145 ml warm milk
- 7 g instant yeast (or 21 g fresh yeast)
- 5 g salt
- 1 egg yolk
- 40 g softened butter
- 30 g sugar
- Zest of one orange
- Zest of one lemon
- 180 g dried fruits (raisins, sultanas, cranberries)
- 150 g marzipan (homemade or store-bought)
- Melted butter
- Icing sugar
Instructions
- Prepare the dried fruits: Soak in hot water for 15 minutes. Drain thoroughly.
- Make the marzipan filling: Combine marzipan with egg yolk and a little butter until smooth. Set aside.
- Prepare the dough: Mix flour, yeast, warm milk, salt, sugar, citrus zest, egg yolk, and softened butter. Knead until soft and elastic.
- Incorporate fruits: Fold the dried fruits into the dough. Cover and let rise until doubled in size.
- Shape the stollen: Roll the dough, place marzipan in the center, and fold over to enclose it. Shape into the traditional oval.
- Second rise: Leave to proof again until slightly puffy.
- Bake: Bake at 180°C (350°F) until golden brown and cooked through.
- Finish: While still warm, brush with melted butter and generously dust with icing sugar to create the snowy German look.
- Prep Time: 40 min
- Cook Time: 35 min
- Category: bread, brioch
- Cuisine: German cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal