German Stollen with Marzipan and Raisins

German Stollen with Marzipan and Raisins is a traditional enriched fruit bread filled with juicy raisins, candied peel and a delicious homemade almond paste. The loaf is baked until golden, then brushed with melted butter and finished with a generous dusting of icing sugar. Perfect for Christmas celebrations or a cosy afternoon treat, it is best enjoyed in slices with a hot drink.

Prep Time 40

Cook Time 50

Total Time 1 30

Servings Slices

Ingredients

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.

Equipment

Notes

Tips:

Keep the raisins juicy: Drain any soaked raisins well before using them, as excess moisture can affect the dough.

Make the marzipan log firm: Chilling it makes shaping easier and helps it retain its shape inside the loaf.

Do not add too much flour: A slightly soft dough produces a more tender Stollen.

Allow the flavours to develop: Stollen can taste even better after resting for a day or two, once completely cooled and properly wrapped.

Store it correctly: Wrap the cooled loaf tightly and keep it in a cool, dry place. For a longer storage period, freeze it in slices or as a whole loaf.

Serving suggestions:

Serve a slice with freshly brewed coffee, black tea or hot chocolate. For a special dessert, add a spoonful of softly whipped cream alongside a slice of Stollen.

Nutrition