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Authentic German Christmas Stollen (Fruit and Marzipan Bread) Recipe

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★★★★★

5 from 70 reviews

Traditional German Christmas bread known as Stollen, rich with rum-soaked dried fruits, aromatic spices, and a sweet marzipan center. Perfect for holiday celebrations, this bread is tender, flavorful, and coated with melted butter and powdered sugar for a festive finish.

Ingredients

Scale

For the Dough:

  • 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)

For the Fruits & Nuts:

  • 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

For the Glaze & Dusting:

  • 1 stick unsalted butter, melted
  • powdered sugar for generous dusting

Instructions

  1. Soak Fruits and Nuts: Place the raisins, candied citrus peel, and almonds in a medium bowl. Pour the dark rum over the mixture, stir to combine, and set aside to soak while the dough rises.
  2. Activate Yeast: Stir the yeast and 2 tablespoons of sugar into lukewarm milk. Let sit in a warm place for 10-15 minutes until very frothy and active.
  3. Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace, and cinnamon. Add the yeast and milk mixture. Stir briefly to bring ingredients together, then knead on the bread setting for 7-8 minutes until a smooth dough forms. Remove dough, lightly oil the bowl, return dough, cover loosely with plastic wrap, and let rise in a warm spot or slightly warmed oven until nearly doubled, about 1 to 2 hours.
  4. Incorporate Soaked Fruits: Punch down the risen dough. Drain any excess rum from the fruit mixture and knead fruits and nuts into the dough using the dough hook until well combined. Add flour if the dough is too sticky until it pulls away from the bowl sides.
  5. Shape the Stollen: Turn dough onto floured surface, divide into two equal halves. Roll each into an oval about 1 inch thick. Roll half the marzipan into a log the length of the oval, place it in the center of the dough. Fold the left side over the marzipan, then fold the right side over so the edge sits just left of the middle. Pinch and tuck ends to seal the marzipan inside. Press down along the length to create the traditional stollen hump. Place shaped loaves on lined baking sheet, cover loosely, and let rest in a warm place to rise for 40-60 minutes until puffy. Remove any protruding raisins before baking.
  6. Bake and Glaze: Preheat oven to 350°F (175°C). Bake stollen for 30-40 minutes until golden and internal temperature reaches 190°F. Let rest 5 minutes; using a toothpick, poke holes over the surface. Brush generously with melted butter and immediately dust with powdered sugar, rubbing into creases and sides. Let cool completely and dust again if desired.
  7. Storage and Serving: Stollen can be sliced and enjoyed immediately or wrapped tightly in plastic wrap then foil and stored in a cool place for up to 2 weeks to develop flavors as it ripens. It can also be frozen for longer storage. Warm slices briefly in the microwave before serving for a soft crumb.
  8. Yield: Makes 2 large or 3 medium-sized stollen.

Notes

  • Using homemade candied citrus peels is highly recommended for best flavor.
  • If you prefer, omit the marzipan for a simpler bread.
  • Ensure butter for glazing is melted and applied while stollen is still warm for best absorption.
  • Fruit soaking time may vary; soaking while dough rises enhances moisture and flavor.
  • Allowing stollen to ripen for 2 weeks improves texture and flavor as the liquid from fruits penetrates the dough.
  • Use room temperature ingredients for easier mixing and better texture.
  • Check internal temperature with an instant-read thermometer for perfect doneness.

Keywords: Stollen, German Christmas Bread, holiday bread, marzipan bread, fruit bread, Christmas dessert, rum soaked fruit bread

Find it online: https://victoriablair.com/authentic-german-christmas-stollen-fruit-and-marzipan-bread-recipe/