Classic German Fruit-Stuffed Stollen with Marzipan and Dried Fruits Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.7 from 43 reviews
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
1/2 cup sugar
1 packet active dry yeast (2 1/4 tsp)
3/4 cup warm milk
1/2 cup butter, melted
1 egg
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
Filling Ingredients
1 cup mixed dried fruits (raisins, currants, candied citrus peel)
1/2 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.
