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