Homemade Marzipan Stollen is a delicious semi-sweet bread studded with dried fruits and nuts and filled with marzipan. It is a traditional Christmas holiday bread from Germany and this festive loaf has a long and interesting history.
The History of Stollen
Dresden Stollen is first mentioned in writing in 1474, so it has a very long history. Only 150 Dresden Bakers make ‘The Official’ Stollen. Visit the Dresden Christmas Market and you will definitely find it there.
Why make Homemade Marzipan Stollen?
I can buy stollen easily in the supermarket. And shops like Aldi and Lidl have made it part of our own Christmas celebrations in the UK. But commercially made Stollen is often very sweet.
I like homemade Stollen because it is more like a semi-sweet fruit bread and not too sweet.
The recipe makes two large loaves and is very easy to make. I mix the dough it in my bread machine on the dough setting and then bake in the oven in the traditional way.
Can you freeze Stollen?
Yes, you can. You can either freeze the whole loaf and then defrost overnight covered with a clean tea towel. However, I would suggest that you slice the Stollen when cool and lay out the slices on a tray, then open freeze and pack the slices between parchment or waxed paper then you can easily defrost the slices as you need them.
How to serve Homemade Marzipan Stollen
Serve Stollen on its own for breakfast or offer to guests and holiday visitors. However, I love to toast Stollen and serve with butter or apricot preserve.
More Holiday Bakes from Farmersgirl Kitchen
Christmas Mini Mince Pies are a delightful traditional Brtish treat in a bite-sized mouthful.
I make Mini Gingerbread with Lemon Glaze in mini bundt tins but you can also make them as muffins.
Christmas Fruit Cake is a traditional bake for the festive season in the UK. This step by step recipe makes it an easy bake even if you have little experience.
More Holiday Bakes
- Christmas Soda Bread – Fab Food 4 All
- Gluten-Free Christmas Cake – Gluterama
- Easy Christmas Cake Muffins – Easy Peasy Foodie
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Homemade Marzipan Stollen
- 100 ml warm milk
- 6 g fast action yeast or 2 tsp dried yeast or 20g fresh yeast
- 1 pinch salt
- 1 tsp caster sugar
- 225 g plain flour plus extra for dusting
- 1 tsp ground mixed spice
- 200 g mixed dried fruit including glacé cherries
- 25 g flaked almonds
- 50 g unsalted butter
- 1 egg beaten
- 250 g marzipan
- 1 tbsp orange juice
- 25 g butter melted
- 50 g icing sugar
- Place the milk and yeast into a bowl and mix well. Leave to sit for 5-6 minutes.
- Meanwhile, sift the salt, sugar, flour and mixed spice into a large bowl. Add the dried fruit, almonds and butter and mix well then stir in the yeasty milk and mix well.
- Add the egg and stir to form a dough. Knead the dough for 5-6 minutes, then cover and leave to prove for 20 minutes. .
- Uncover the dough and turn out onto a clean, floured work surface. Knock the dough back to reduce the volume, then knead the dough for 3-4 minutes
- Push the dough out by hand into a flat oval shape about 23cm x 18cm/9in x 7in. Roll the marzipan into a sausage shape about 6cm/2in shorter than the dough. .
- Place the marzipan into the centre of the dough, then fold over the sides of the dough to seal in the marzipan. Then fold in the ends of the dough to contain the marzipan and help give the dough shape
- Place the stollen seal-side down onto a greased baking tray. Cover and place somewhere warm to prove for one hour.
- Preheat the oven to 180C/365F/Gas 4. Place the stollen on the baking tray into the oven to bake for 40 minutes, or until golden-brown and cooked through.
- To finish, remove the stollen from the oven, brush with the rum then melted butter and dust liberally with icing sugar immediately. Allow the stollen to cool, then serve in slices.
Fresh from the Oven Challenge
“As this is the December challenge I thought we should try baking something festive. It’s tradition in our house to bake a stollen for Christmas and this year is no exception. The shape of stollen is meant to represent Jesus swaddled in a blanket.”