The Classic German Fruit-Stuffed Stollen with Marzipan and Dried Fruits Recipe is a beloved holiday treat that’s brimming with rich flavors and a melt-in-your-mouth texture. You’ll often find it filling the kitchens of German families during Christmas, where it’s enjoyed warm alongside a cup of tea or coffee. I love making this stollen because it brings a festive fragrance to the house, and the marzipan center is like a little surprise with every slice. If you’ve never tried your hand at this loaf before, I promise it’s a rewarding and comforting bake.
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In the Kitchen
This recipe is such a joy to make because it perfectly balances a tender, buttery dough with bursts of fruity sweetness and the smooth richness of marzipan. It feels a little special without being intimidating.
- Juicy and Tender Every Time: Using warm milk and kneading the dough well ensures a soft crumb that holds those dried fruits beautifully.
- Golden, Satisfying Finish: The baking time and temperature produce a deep golden crust that’s just right for dusting with powdered sugar.
- Simple Ingredients, Big Impact: Common pantry staples come together for a complex flavor, especially with the almond and vanilla extracts.
- Weeknight to Weekend Ready: Rising times are flexible enough to fit your schedule, making it manageable even on busy days.
Ingredients at a Glance
For the Classic German Fruit-Stuffed Stollen with Marzipan and Dried Fruits Recipe, quality ingredients make all the difference, especially when it comes to your dried fruits and butter. I always opt for the freshest marzipan I can find to keep the center creamy and delicious.
- All-purpose flour: Pick a good brand with medium protein for the right dough texture.
- Active dry yeast: Freshness matters—if it doesn’t foam in warm milk, your yeast may be past its prime.
- Mixed dried fruits: Opt for a mix of raisins, currants, and candied citrus for the best balance of sweetness and tartness.
- Marzipan: Use a quality marzipan log—this creates that classic, soft almond center you’re after.
- Butter and milk: Unsalted butter and whole milk bring richness to the dough.
- Almond and vanilla extracts: These subtle flavors elevate the bread’s aroma and depth.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Classic German Fruit-Stuffed Stollen with Marzipan and Dried Fruits Recipe
Step 1 — Activate Yeast and Mix Dough
Start by warming your milk to about 100-110°F—pleasantly warm to the touch but not hot, which could kill the yeast. Sprinkle your active dry yeast into the milk, gently stir, and let it sit for around 10 minutes until it’s foamy and alive. This sprightly yeast is the key to a good rise. Meanwhile, sift your flour with sugar and salt in a big mixing bowl. When the yeast is ready, pour it into the flour mixture along with melted butter, an egg, and the extracts. Stir until everything just starts to come together into a shaggy dough.
Step 2 — Knead and Add Fruits & Nuts
Turn the dough onto a lightly floured surface and knead it until smooth and elastic—this usually takes about 8 to 10 minutes. You’ll notice it pulling away cleanly from your hands as the gluten develops. Now’s the moment to gently fold in your mixture of dried fruits and chopped almonds. Be gentle but thorough to distribute them evenly without beating out the tenderness of the dough.
Step 3 — First Rise in a Warm Spot
Place your dough ball into a lightly greased bowl and cover it with a clean, damp towel. Set it somewhere warm and draft-free so it can double in size, which usually takes between 1 and 2 hours. You’ll know it’s ready when you can poke it lightly and the indent stays. This first rise is crucial for a fluffy loaf.
Step 4 — Shape the Stollen with Marzipan Center
Punch down the risen dough gently onto your floured countertop and roll it out into a rectangle roughly 12 by 16 inches. Roll the marzipan into a log about as long as the dough’s width and place it right in the center. Fold the dough over the marzipan, sealing edges if you can, and shape it into a traditional slightly tapered loaf. This wrapping is what keeps the marzipan soft and luscious inside during baking.
Step 5 — Second Rise and Baking
Lay your shaped loaf on a parchment-lined baking sheet. Cover it loosely and let it rise for about 30 minutes. In the meantime, preheat your oven to 350°F (175°C). Slide the stollen into the oven and bake for 35 to 40 minutes until a beautiful golden brown develops and the loaf sounds hollow when tapped at the bottom.
Step 6 — Cool and Dust Powdered Sugar
Once the stollen is out, let it cool completely on a wire rack. When it’s cool to the touch but still fragrant and inviting, dust it generously with powdered sugar. This final step adds the signature snow-dusted look and a sweet touch that balances the almond and fruit flavors perfectly.
Things to Remember
From my experience with this Classic German Fruit-Stuffed Stollen with Marzipan and Dried Fruits Recipe, keeping an eye on rising times and dough texture makes all the difference. Don’t rush the fermentation, and trust your eyes for golden crust cues.
- Doneness Cue: The stollen should be a deep golden color and sound hollow when tapped on the bottom.
- Temperature Trick: Warm your milk water just right—not too hot—to activate yeast without killing it.
- Make-Ahead Move: This stollen actually improves if you wrap it tightly after cooling and let it rest for a day before slicing.
- Common Pitfall: Avoid adding too much flour when kneading – the dough should be soft but not sticky.
Ways to Serve It
Finishing Touches
I like to dust my stollen generously with powdered sugar just before serving—that powdery sweetness is a hallmark of this loaf. Adding a thin brush of melted butter right after baking seals in moisture and helps the sugar stick beautifully. If you’re feeling extra festive, a sprinkle of cinnamon or a light drizzle of honey can offer a lovely touch.
Plays Well With
This stollen pairs wonderfully with warm beverages—think mulled wine, spiced tea, or a rich hot chocolate. I also enjoy it with a smear of good-quality butter or a mild cream cheese for a smooth contrast to the fruity loaf. These simple accompaniments really let the marzipan center shine.
Simple Plating Upgrades
For a cozy vibe, slice the stollen thickly and arrange on a rustic wooden board with a scattering of almonds and dried fruits around it. Add a small dish of honey or orange marmalade on the side for dipping. For special occasions, dust the slices with extra powdered sugar using a fine sieve, and garnish plates with fresh mint leaves for a bright color pop.
Make-Ahead & Keeping Fresh
Storing Leftovers
Keep leftover stollen wrapped tightly in plastic wrap or in an airtight container at room temperature. It stays fresh and moist for up to 5 days. I personally enjoy how the flavors deepen after a day or two as the fruit and marzipan meld together.
Freezing Tips
Yes, this stollen freezes beautifully! Wrap your cooled loaf tightly in plastic wrap and then in aluminum foil to protect against freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before serving. The texture and flavor stay surprisingly fresh if thawed gently.
Reheating Classic German Fruit-Stuffed Stollen with Marzipan and Dried Fruits Recipe Without Drying Out
To reheat without drying it out, I recommend wrapping slices loosely in foil and warming in a 300°F oven for about 10-15 minutes. The foil traps moisture so the crumb stays soft. If you’re in a hurry, microwave slices wrapped in a damp towel for 15-20 seconds—just be careful not to overdo it or the marzipan filling can get too warm and melt excessively.
Frequently Asked Questions
Yes, you can substitute instant yeast in equal amounts. The main difference is that you can mix it directly with dry ingredients without proofing, but proofing active dry yeast gives you a better sense it's alive.
While marzipan adds a lovely almond sweetness, you can omit it if necessary. Your stollen will still taste delicious, though the signature center won’t be there. Alternatively, almond paste works as a substitute.
Stored at room temperature wrapped well, it stays fresh up to 5 days. For longer life, freezing is best and keeps it good for a few months.
To veganize, substitute butter with plant-based margarine, use a flax egg instead of chicken egg, and select dairy-free milk. Keep in mind the texture may vary slightly.
Final Thoughts
Making the Classic German Fruit-Stuffed Stollen with Marzipan and Dried Fruits Recipe is like inviting a little holiday magic into your kitchen. The combination of fragrant spices, sweet fruits, and creamy marzipan wrapped in a golden loaf is unbeatable. Whether you’re baking this as a festive gift or a cozy treat, the smiles it brings are well worth the effort. I hope you enjoy making and sharing this traditional delight as much as I do — it’s truly one of those recipes that become a family favorite.
PrintFull Printable Recipe
Classic German Fruit-Stuffed Stollen with Marzipan and Dried Fruits Recipe
Traditional German Stollen is a rich, festive bread filled with dried fruits, nuts, and a sweet marzipan center, then dusted with powdered sugar for a classic holiday treat.
- Total Time: 3 hours
- Yield: 1 loaf
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- ½ cup sugar
- 1 packet active dry yeast (2 ¼ tsp)
- ¾ cup warm milk
- ½ cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon salt
Filling Ingredients
- 1 cup mixed dried fruits (raisins, currants, candied citrus peel)
- ½ cup chopped almonds
- 7 oz marzipan
- Powdered sugar for dusting
Instructions
- Activate the yeast: In a small bowl, dissolve the yeast in the warm milk and let it sit until frothy, about 10 minutes.
- Mix dough ingredients: In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, egg, vanilla extract, and almond extract. Mix until a dough forms.
- Knead the dough: Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes.
- Add fruits and nuts: Fold in the dried fruits and chopped almonds evenly into the dough.
- First rise: Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place until doubled in size, about 2 hours.
- Prepare for shaping: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape the stollen: Punch down the dough and roll it out into a rectangle. Roll the marzipan into a log shape and place it in the center of the dough. Fold the dough over the marzipan and shape it into a loaf.
- Second rise: Place the shaped loaf on the baking sheet, cover, and let it rise again for 30 minutes.
- Bake: Bake the stollen for 40 minutes, or until golden brown and cooked through.
- Cool and dust: Allow the stollen to cool completely, then dust generously with powdered sugar before serving.
Notes
- Ensure the milk is warm but not hot to properly activate the yeast.
- Dried fruits can be soaked in warm rum or juice for extra flavor before adding.
- Use room temperature butter and egg for better dough consistency.
- Marzipan can be shaped thicker or thinner depending on preference.
- Stollen is best enjoyed a day after baking to allow flavors to meld.
- Store in an airtight container; it also freezes well.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
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