Christmas is the time for baking delicious treats that fill the house with warmth and joy. One of the most iconic holiday bakes is the Christmas Stollen Bread with Marzipan Filling. This rich, buttery bread, brimming with dried fruit, citrus, and a ribbon of sweet marzipan in the center, is the perfect holiday gift or indulgence alongside mulled wine or coffee. In this recipe, we’ll take you through every step to create a perfect loaf of this festive bread, ensuring that it surpasses any other Stollen recipe you’ve tried before.
What is Christmas Stollen Bread?
Christmas Stollen is a traditional German bread, typically made during the holiday season. Known for its dense, sweet dough, and festive mix of dried fruits, citrus zest, and nuts, the bread has a rich history. The marzipan filling adds an extra layer of sweetness, making it a beloved treat during Christmas celebrations.
Stollen’s history dates back to the 15th century in Germany. The shape of the bread symbolizes the baby Jesus wrapped in swaddling clothes, making it a symbol of the Christmas holiday. Over the years, this recipe has evolved, incorporating a variety of ingredients to make it more flavorful and delightful for all who partake in its consumption.
The Origin of Christmas Stollen Bread
Originating from the region of Saxony in Germany, Stollen is a bread that carries a strong cultural significance. It was first made in the 1400s in Dresden, where it was traditionally baked for the Christmas season. Originally, the bread was much simpler, containing only flour, yeast, and water. However, over time, the recipe became richer, and ingredients like butter, sugar, and marzipan were added to enhance the flavor.
The German word “Stollen” refers to a tunnel or a cave, which symbolizes the swaddled baby Jesus. Over centuries, the bread became associated with Christmas and is often made for family gatherings or given as gifts during the holiday season.
Ingredients for Christmas Stollen Bread with Marzipan Filling
This Stollen recipe creates a large loaf filled with delicious flavors and textures. Here’s what you’ll need:
For the Dough:
- 3½ cups all-purpose flour (plus extra for dusting)
- 1 packet (2¼ tsp) active dry yeast
- ¾ cup warm milk (about 110°F / 43°C)
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 large egg, room temperature
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp grated lemon zest
- ½ tsp ground cardamom (optional but authentic)
- 1 cup mixed dried fruit (raisins, currants, chopped apricots, cranberries)
- ⅓ cup candied citrus peel (optional but traditional)
- 3 tbsp dark rum or orange juice (for soaking fruit)
Filling:
- 6–8 oz marzipan (almond paste), shaped into a log about 8–10 inches long
For Finishing:
- ¼ cup melted butter (for brushing)
- ½ cup powdered sugar (for dusting)
Step-by-Step Directions and Preparation Method: Christmas Stollen Bread
1. Prep the Fruit
The first step to making Christmas Stollen is preparing the dried fruit. Combine your mixed dried fruits, candied peel, and dark rum (or orange juice) in a bowl. Let this mixture soak for at least 1 hour or overnight if you have time for deeper flavor absorption. Drain the fruit before using it in the dough.
2. Activate the Yeast
In a small bowl, combine the warm milk and active dry yeast. Let this sit for 5-10 minutes until it becomes foamy. This step is crucial to ensure that the yeast activates properly, helping your dough rise.
3. Make the Dough
In a large bowl (or stand mixer), combine the flour, sugar, salt, lemon zest, and cardamom. Add the softened butter, egg, vanilla extract, and the activated yeast mixture. Mix until a soft dough forms. Then, knead for 8–10 minutes (or 5 minutes in a mixer) until the dough is smooth and elastic.
4. Add the Fruit
Once the dough is kneaded, add in your soaked dried fruit and candied peel. Knead these into the dough until evenly distributed. Once done, form the dough into a ball.
5. First Rise
Place the dough in a lightly greased bowl and cover it with a damp cloth. Let the dough rise for 1 to 1½ hours, or until it has doubled in size. This step is crucial for creating a light and airy Stollen.
6. Shape the Stollen
After the dough has risen, punch it down to release any air bubbles. Roll the dough into an oval shape, about 10×8 inches. Place the marzipan log lengthwise in the center of the dough, slightly off-center. Fold the larger side of the dough over the marzipan log, encasing it but leaving a small portion visible. This classic Stollen shape is what gives the bread its distinctive look. Press the edges gently to seal them.
7. Second Rise
Transfer the shaped dough onto a parchment-lined baking sheet. Cover the dough loosely with a cloth and let it rise for 30-45 minutes until it puffs up and becomes slightly larger.
8. Bake the Stollen
Preheat your oven to 350°F (175°C). Bake the Stollen for 30–35 minutes, or until it turns golden brown and is fully cooked through. If the top starts to brown too quickly, cover it loosely with foil to prevent burning.
9. Finish the Stollen
Once baked, brush the Stollen generously with melted butter while it’s still warm. Allow the bread to cool slightly, then dust it heavily with powdered sugar to create that iconic snowy coating. For the most festive look, repeat the dusting once the bread has completely cooled.
Serving and Storing the Christmas Stollen Bread
Slice your Stollen bread thickly and serve it at room temperature or lightly warmed. It pairs beautifully with mulled wine, coffee, or even a cup of tea.
For storage, wrap the Stollen tightly in foil or plastic wrap. The bread will keep for up to 2 weeks at room temperature, and its flavor actually improves as it rests. For longer storage, freeze the Stollen for up to 3 months. To serve, thaw it overnight at room temperature.
Variations of Christmas Stollen Bread
While the traditional Stollen recipe is already delicious, there are many ways to personalize it to suit your tastes.
- Add Nuts: You can add chopped almonds or pistachios for an extra crunch that complements the soft fruit and marzipan filling.
- Rum Butter: Instead of using plain melted butter, brush your Stollen with rum butter for a richer finish and added depth of flavor.
- Mini Stollen Loaves: For a cute and giftable version, divide the dough into smaller portions and bake them as mini loaves. Just be sure to adjust the baking time accordingly.
FAQs About Christmas Stollen Bread
1. Can I make Stollen in advance?
Yes, Stollen actually improves in flavor after a few days. If you want to prepare it ahead of time, feel free to bake it up to 2 days before you plan to serve it.
2. How long can I store Stollen?
At room temperature, Stollen can last for up to 2 weeks. For long-term storage, you can freeze it for up to 3 months. Just be sure to wrap it tightly.
3. Can I skip the marzipan?
While marzipan is a traditional ingredient, you can skip it if you’re not a fan of almond flavors. However, for the most authentic Stollen, it’s recommended to keep it.
4. Can I use a stand mixer to knead the dough?
Yes, a stand mixer with a dough hook is perfect for kneading the dough. It saves time and effort while ensuring a smooth, elastic dough.
Conclusion: Christmas Stollen Bread
This Christmas Stollen Bread with Marzipan Filling is a festive treat that captures the spirit of the holiday season. Rich, buttery, and filled with fruity sweetness and almond goodness, it’s a perfect addition to any holiday table. Whether you’re baking it for family, gifting it to friends, or enjoying it with a warm drink, this bread is sure to bring joy to your holiday season. With these detailed instructions, you’ll be able to bake a Stollen that surpasses all others, creating a memorable experience with every slice.
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The Ultimate Christmas Stollen Bread with Marzipan Filling: A Festive Holiday Recipe
- Total Time: 3 hours (including rising time)
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
Christmas Stollen is a traditional German bread, typically made during the holiday season. Known for its dense, sweet dough, and festive mix of dried fruits, citrus zest, and nuts, the bread has a rich history. The marzipan filling adds an extra layer of sweetness, making it a beloved treat during Christmas celebrations.
Ingredients
For the Dough
3½ cups all-purpose flour (plus extra for dusting)
1 packet (2¼ tsp) active dry yeast
¾ cup warm milk (about 110°F / 43°C)
½ cup unsalted butter, softened
¼ cup granulated sugar
1 large egg, room temperature
½ tsp salt
1 tsp vanilla extract
1 tsp grated lemon zest
½ tsp ground cardamom (optional but authentic!)
1 cup mixed dried fruit (raisins, currants, chopped apricots, cranberries)
⅓ cup candied citrus peel (optional but traditional)
3 tbsp dark rum or orange juice (for soaking fruit)
For the Filling
6–8 oz marzipan (almond paste), shaped into a log about 8–10 inches long
For Finishing
¼ cup melted butter (for brushing)
½ cup powdered sugar (for dusting)
Instructions
Combine dried fruit, candied peel, and rum (or orange juice).
Let soak for at least 1 hour, or overnight for deeper flavor. Drain before using.
In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
In a large bowl (or stand mixer), combine flour, sugar, salt, lemon zest, and cardamom.
Add butter, egg, vanilla, and the yeast mixture.
Mix until a soft dough forms, then knead for 8–10 minutes (or 5 in mixer) until smooth and elastic.
Knead in the soaked fruit and peel until evenly distributed.
Form into a ball.
Place dough in a lightly greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.
Punch down dough and roll it into an oval about 10×8 inches.
Place the marzipan log lengthwise slightly off-center.
Fold the larger side over the smaller, encasing the marzipan but leaving a little “lip” visible (classic Stollen shape).
Press edges gently to seal.
Transfer to a parchment-lined baking sheet.
Cover and let rise for 30–45 minutes, until puffy.
Bake at 350°F (175°C) for 30–35 minutes, until golden and cooked through.
If browning too quickly, cover loosely with foil.
While warm, brush generously with melted butter.
Let cool slightly, then dust heavily with powdered sugar to create a snowy coating.
Repeat dusting once cooled for that classic festive look.
Notes
This festive Christmas Stollen Bread with Marzipan Filling is a holiday classic! Rich, buttery, and studded with dried fruits and nuts, the marzipan center adds a sweet, indulgent surprise. Dust with powdered sugar before serving for a snowy, Christmassy finish—perfect for gifting or holiday brunch.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
Keywords: Holiday Stollen, Traditional Stollen Bread, Marzipan Bread, Festive Stollen, Christmas Fruit Bread
