A freshly baked Stollen sitting on the kitchen table, waiting to be sliced is a beautiful sight. In our home, the smell of buttery dough, sweet raisins and warming spices brings back all those lovely feelings associated with German Christmas baking. However, you certainly do not need to wait until December to enjoy this traditional German treat!
Stollen is a much-loved German fruit bread with a rich history. It is particularly associated with Christmas, when families gather around the table to enjoy slices alongside a cup of coffee or tea. Although it looks rather simple from the outside, a good Stollen has plenty of character inside. Every slice offers a little taste of tradition, with sweet fruit, a soft texture and delicious flavours that work beautifully together.
For me, the addition of homemade marzipan makes this version especially tempting. I love the way the sweet almond filling sits within the rich bread, creating a lovely contrast with the juicy raisins. As you cut through the Stollen, the marzipan provides a soft, sweet centre that makes every mouthful feel that little bit more special.
Of course, raisins are an important part of a traditional Stollen. They bring natural sweetness and a lovely fruity flavour to the dough. When they are plump and juicy, they make a real difference to the finished bake. Meanwhile, the gentle warmth of traditional spices adds depth without overpowering the fruit or almond flavours.
Making Stollen at home is also a rather satisfying experience. There is something enjoyable about preparing the dough, allowing it to rise and shaping it ready for the oven. Although it takes a little patience, the result is well worth the effort. Besides, homemade baking has a charm that is difficult to find in shop-bought alternatives.
I particularly enjoy making the marzipan myself. It gives the Stollen a fresh almond flavour and allows me to create a generous layer just as I like it. Shop-bought marzipan can certainly be convenient, but homemade marzipan adds a personal touch that makes this dessert feel even more special.
Once baked, the Stollen develops a beautiful golden crust while remaining soft and tender inside. A light dusting of icing sugar gives it that familiar snowy appearance, making it look every bit as inviting as a traditional German Christmas bake. In addition, the flavours develop as the Stollen rests, which is one reason many German bakers prepare it ahead of the festivities.
There are plenty of ways to enjoy this delicious treat. A thin slice makes a lovely afternoon indulgence, while a slightly thicker piece is perfect for sharing with friends after dinner. I also enjoy serving it with a hot cup of coffee, allowing the buttery fruit bread and sweet marzipan to take centre stage.
Although Stollen is closely connected with Christmas celebrations, I think it deserves to be enjoyed throughout the colder months. It is a wonderful bake to share with family, offer to visiting friends or wrap up as a homemade gift.
German Stollen with Marzipan and Raisins is more than just a fruit bread. It is a little piece of German baking tradition, made with care and filled with comforting flavours.
German Stollen with Marzipan and Raisins
Equipment
Ingredients
For the Stollen dough:
- 500 g strong white bread flour
- 7 g fast-action dried yeast
- 75 g caster sugar
- 200 ml whole milk lukewarm
- 150 g unsalted butter softened
- 1 medium egg
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 large lemon finely grated zest
- 1 tsp vanilla extract
- 250 g raisins
- 75 g mixed candied peel
- 50 g flaked almonds or chopped optional
For the homemade marzipan:
- 150 g ground almonds
- 150 g icing sugar plus extra for dusting
- 1 medium egg white
- ½ tsp almond extract
For the buttery topping:
- 50 g unsalted butter melted
- 3 tbsp icing sugar for dusting
Instructions
Make the homemade marzipan:
- Place the ground almonds and icing sugar in a bowl and mix together. Add the egg white and almond extract, then stir until the mixture comes together into a firm paste. Knead briefly with clean hands until smooth.150 g ground almonds, 1 medium egg white, ½ tsp almond extract, 150 g icing sugar
- Shape the marzipan into a log approximately 25–28 cm long. Wrap it and place it in the refrigerator while you prepare the dough.
- Food safety note: This traditional-style marzipan uses raw egg white. Use pasteurised egg white, particularly if serving anyone vulnerable to foodborne illness.
Prepare the dough:
- Put the flour, yeast, caster sugar, cinnamon, nutmeg and salt into a large bowl. Add the lemon zest and mix.500 g strong white bread flour, 7 g fast-action dried yeast, 75 g caster sugar, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, ½ tsp salt, 1 large lemon
- Pour in the lukewarm milk, then add the egg, softened butter and vanilla extract. Mix until a soft dough forms.200 ml whole milk, 150 g unsalted butter, 1 medium egg, 1 tsp vanilla extract
- Knead for around 8–10 minutes by hand, or 5–7 minutes using a stand mixer, until the dough becomes smooth and elastic. It should feel rich and soft rather than excessively sticky.
Add the fruit:
- Work the raisins, candied peel and optional almonds into the dough. Knead gently until the fruit is distributed evenly throughout.250 g raisins, 75 g mixed candied peel, 50 g flaked almonds
- If the raisins feel particularly dry, soak them in warm water for 10 minutes first. Drain and dry them thoroughly before adding them to the dough.
- Place the dough in a lightly greased bowl, cover and leave somewhere warm for about 60–90 minutes, or until noticeably risen.
Shape the Stollen:
- Turn the risen dough onto a lightly floured surface and gently press out the larger air pockets. Shape it into an oval, roughly 30 cm long.
- Place the chilled marzipan log lengthways down the centre. Fold one side of the dough over the marzipan, then fold the other side over it, slightly overlapping the first fold.
- Pinch the seams gently to help seal the loaf. Turn it seam-side down and shape it into a traditional rounded Stollen.
Allow the second rise:
- Place the shaped loaf on a baking tray lined with parchment. Cover loosely with a clean tea towel and leave for 30–45 minutes.
- Meanwhile, preheat the oven to 180°C conventional or 160°C fan.
- The loaf should look slightly puffier when ready. Avoid letting it over-rise, as the enriched dough needs enough structure to hold the fruit and marzipan.
Bake until golden:
- Bake for 40–50 minutes, checking after about 35 minutes. The Stollen should be golden brown and cooked through.
- If the top becomes too dark before the centre is ready, cover it loosely with foil for the remaining baking time.
- Leave the loaf on the tray f:or 5–10 minutes before carefully transferring it to a wire rack.
Add the buttery finish:
- While the Stollen is still warm, brush the entire surface generously with melted butter. Allow it to soak in, then brush with a second light coating if desired.50 g unsalted butter
- Dust generously with icing sugar using a fine sieve. Once the loaf has cooled, add another layer of icing sugar for that familiar snowy finish.3 tbsp icing sugar
- Allow it to cool completely before slicing, so the marzipan centre has time to settle.