Name: Authentic German Christmas Stollen (Fruit and Marzipan Bread) Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 30 min
Cuisine: German
Ingredients: 1 cup lukewarm whole milk; 3 teaspoons active dry yeast; 1/2 cup granulated sugar; 4 to 4 1/2 cups all-purpose flour, plus more as needed; 1 large egg; 2 large egg yolks; 3/4 cup unsalted butter (1 1/2 sticks), room temperature; 2 teaspoons quality pure vanilla extract; zest of one lemon; 1 teaspoon salt; 3/4 teaspoon ground cardamom; 3/4 teaspoon ground mace (can substitute nutmeg); 1/2 teaspoon ground cinnamon; 8 ounces marzipan/almond paste, divided in half (homemade or store-bought); 9 ounces raisins; 3 ounces finely diced candied lemon peel; 3 ounces finely diced candied orange peel; 3 ounces blanched slivered or sliced almonds, finely chopped; 1/3 cup quality dark rum; 1 stick unsalted butter, melted; powdered sugar for generous dusting

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Introduction

Authentic Stollen is a classic German Christmas bread filled with fragrant spices, dried fruits, nuts, and a rich marzipan center. This festive loaf is moist, flavorful, and perfect for holiday celebrations or gifting.

A loaf of fruit bread is cut into three large pieces, showing a thick outer layer dusted with white powdered sugar, cracked slightly to reveal a light golden crust underneath. Inside, the bread has a soft, beige texture filled with layers of dark raisins, chunks of light yellow fruit pieces, and scattered bits of nuts throughout. The bread rests on a wooden cutting board placed over a red and white patterned cloth, with small green pine branches in the background, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup lukewarm whole milk
3 teaspoons active dry yeast
1/2 cup granulated sugar
4 to 4 1/2 cups all-purpose flour plus more as needed
1 large egg
2 large egg yolks
3/4 cup unsalted butter (1 1/2 sticks), room temperature
2 teaspoons quality pure vanilla extract
Zest of one lemon
1 teaspoon salt
3/4 teaspoon ground cardamom
3/4 teaspoon ground mace (can substitute nutmeg)
1/2 teaspoon ground cinnamon
8 ounces marzipan/almond paste, divided in half (optional)
9 ounces raisins
3 ounces candied lemon peel, finely diced
3 ounces candied orange peel, finely diced
3 ounces blanched slivered or sliced almonds, finely chopped
1/3 cup quality dark rum
1 stick unsalted butter, melted (for glaze)
Powdered sugar for dusting

Instructions

Step 1: In a medium bowl, combine raisins, candied lemon and orange peel, and chopped almonds. Pour the dark rum over the mixture, stir to combine, and set aside to soak while the dough rises.
Step 2: Stir yeast and 2 tablespoons sugar into lukewarm milk. Let sit in a warm place 10-15 minutes until frothy.
Step 3: In the bowl of a stand mixer with dough hook, combine flour, remaining sugar, egg, egg yolks, softened butter, vanilla, lemon zest, salt, cardamom, mace, and cinnamon. Add the yeast mixture and stir until it forms a dough. Knead on bread setting 7-8 minutes. Lightly oil the bowl, return dough, cover loosely with plastic wrap, and let rise in a warm spot until nearly doubled, about 1-2 hours.
Step 4: Punch down dough. Drain excess rum from fruit mixture if needed, then add to dough. Knead fruit and nuts into dough with dough hook until combined. Add flour if dough is too sticky.
Step 5: Turn dough onto floured surface, divide in two. Roll each half into an oval about 1 inch thick. Roll marzipan into logs matching length of dough ovals. Press marzipan into center of each oval. Fold left side over marzipan, then fold right side over to cover partially, creating a hump. Pinch and tuck ends. Place on lined baking sheet, cover loosely, and let rise 40-60 minutes until puffy. Remove any raisins sticking out.
Step 6: Preheat oven to 350°F. Bake stollen 30-40 minutes until golden and internal temperature reaches 190°F. Let cool 5 minutes, poke holes over loaf with toothpick, then brush with melted butter while warm. Generously dust with powdered sugar, pressing it into creases. Cool completely and dust again if desired.
Step 7: Slice and enjoy immediately, or wrap tightly in plastic wrap and foil to “ripen” in a cool place for 2 weeks to deepen flavor. Stollen can also be frozen for longer storage.

Tips & Variations

Use homemade candied citrus peel if possible for the best flavor.
Omit marzipan if you prefer a fruit and nut bread without the almond center.
Letting the stollen rest for 1-2 weeks before eating enhances moisture and flavor.
Warm slices briefly in the microwave before serving for a soft, fresh texture.

Storage

Wrap stollen tightly in plastic wrap and then foil. Store in a cool, dry place for up to 2 weeks to allow it to ripen and develop flavor. For longer storage, freeze the wrapped stollen for up to 3 months. To reheat, warm slices in the microwave for a few seconds until soft.

How to Serve

Two long pastries with a golden brown crust dusted thickly with white powdered sugar lie side by side on a wooden cutting board. The pastries have a textured surface showing slight cracks and the edges appear rustic. Some darker spots hint at filling inside, peeking through the sugar. The cutting board sits on a white marbled surface, and the overall look is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make stollen without marzipan?

Yes, marzipan is traditional but optional. Omitting it results in a fruit and nut bread that’s still delicious and flavorful.

How do I know when the stollen is fully baked?

The loaf should be golden brown and an instant-read thermometer inserted into the center should read about 190°F. This ensures the dough is cooked through but still moist.