Perfect German Stollen Bread Recipe 2024 Easy Homemade Marzipan Filling
A traditional German holiday bread with a tender crumb, balanced fruit and nut accents, and a luscious marzipan center. This recipe is quick, easy, and perfect for festive gatherings.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings 1x
- Category: Bread
- Cuisine: German
Ingredients
Scale
- 3 1/2 cups (440g) all-purpose flour, plus extra for dusting
- 1/2 cup (100g) granulated sugar
- 2 1/4 tsp (7g) active dry yeast (one packet)
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom (optional)
- 1/2 cup (120ml) whole milk, warmed (about 110°F / 43°C)
- 1/4 cup (60g) unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (150g) mixed dried fruit (raisins, currants, chopped dried apricots)
- 1/2 cup (60g) chopped almonds or walnuts (toasted)
- 2 tbsp rum or orange juice (optional, for soaking dried fruit)
- 7 oz (200g) marzipan paste
- 3 tbsp unsalted butter, melted (for brushing after baking)
- 1/2 cup (60g) powdered sugar, for dusting
Instructions
- Soak the dried fruit in rum or orange juice for 10 minutes.
- Warm milk to 110°F (43°C). Mix yeast with 1 tsp sugar and 1/4 cup warm milk; let foam for 5-10 minutes.
- In a large bowl, whisk together flour, sugar, salt, cinnamon, nutmeg, and cardamom.
- Add foamy yeast mixture, remaining warm milk, melted butter, eggs, and vanilla extract to dry ingredients; mix until sticky dough forms.
- Knead dough for 8-10 minutes until smooth and elastic, adding flour sparingly if too sticky.
- Drain soaked fruit and fold it with chopped nuts into the dough gently.
- Place dough in greased bowl, cover, and let rise 60-90 minutes until doubled.
- Punch down dough and roll into 12 x 8 inch rectangle. Cut marzipan into 1 inch thick log and place along center.
- Fold dough over marzipan, pinch edges to seal, and shape into rounded oval tapering one side.
- Place loaf on parchment-lined baking sheet, cover, and let rise 45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake loaf 35-40 minutes until golden and skewer comes out clean; tent with foil if browning too fast.
- Brush hot loaf with melted butter and dust generously with powdered sugar.
- Cool completely on wire rack before slicing. For best flavor, rest 1-2 days wrapped tightly.
Notes
Avoid stretching dough too thin when wrapping marzipan to prevent leakage. Use foil tent if top browns too quickly. Let stollen rest 1-2 days for best flavor. For gluten-free, use gluten-free flour blend and xanthan gum. For dairy-free, substitute milk and butter with almond milk and coconut oil or dairy-free butter.
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 275
- Sugar: 12
- Sodium: 180
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
Keywords: German Stollen, Christmas bread, marzipan filling, holiday baking, traditional bread, fruit and nut bread, festive bread