A classic German bread filled with dried fruits, nuts, and marzipan, perfect for the holiday season.
Preparation time
1h 30min
Cooking time
40min
Ingredients
12 Servings
- 10 g active dry yeast
- 500 g all-purpose flour
- 100 g candied citrus peel
- 100 g granulated sugar
- 1 tbsp lemon zest
- 200 g marzipan
- 250 ml milk
- 100 g powdered sugar
- 150 g raisins
- 50 ml rum
- 1 tsp salt
- 100 g slivered almonds
- 200 g unsalted butter
- 1 tsp vanilla extract
Directions
Step 1
In a small bowl, warm the milk to lukewarm temperature and dissolve the yeast in it. Set aside for 10 minutes.
Step 2
In a large mixing bowl, combine the flour, sugar, salt, lemon zest, and vanilla extract.
Step 3
Add the yeast mixture and melted butter to the flour mixture and knead until a smooth dough forms.
Step 4
Fold in the raisins, candied citrus peel, and slivered almonds. Knead to evenly distribute the fruits and nuts.
Step 5
Cover the dough with a cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
Step 6
Preheat the oven to 180°C (350°F).
Step 7
Roll out the dough into a rectangle. Place the marzipan in a log shape in the center and fold the dough over it, sealing the edges.
Step 8
Place the stollen on a baking sheet lined with parchment paper and bake for 35-40 minutes or until golden brown.
Step 9
Remove from the oven and let it cool slightly. While still warm, brush the stollen with melted butter and dust generously with powdered sugar.
Step 10
Allow the stollen to cool completely before slicing and serving.