This Marzipan Stollen is one of the most traditional Christmas breads around. The recipe is very easy to follow, extremely simple to make using your Thermomix, and you can also make mini versions of it.
This Marzipan Stollen is a classic German Christmas bread. It is made with enriched dough and filled with delicious mixed dried fruit. You can store it for weeks and it will develop flavour at it matures.
The best way to keep it fresh is to store it in a tin and leave it in a slightly cooler spot in the house. If you want to give someone a Stollen as a gift, you can make this dough and halve it to make two smaller Stollen or even twelve mini Stollen.
- 110 g milk
- 110 g water
- 1 Tbsp dry active yeast or 30g fresh yeast
- 80 g caster sugar
- 500 g strong white bread flour
- 1 pinch salt
- 100 g butter
- 50 g sultanas
- 50 g mixed peel
- 50 g chopped almonds
- 100 g ready to roll marzipan
- 40 g butter
- 50 g caster sugar
- 60 g icing sugar
- Place the milk, water, dry active yeast and caster sugar to the mixing bowl. Warm 2 Min. / 37°C / Speed 2.5.
- Add the strong white bread flour, salt and butter and knead 2 Min. / Kneading function.
- Transfer into a large bowl. Cover with clingfilm and leave to prove until doubled in size for 1-2 hours.
Tip the mixture onto a floured surface. Make a well in the middle and add the sultanas, mixed peel and chopped almonds. Incorporate it with your hands until the dough comes together and leave to prove for another 30 minutes covered with a tea towel.
Take 1/3 of the marzipan and roll into a small log of 25cm. Roll the other 2/3 of the marzipan into a 25cm log as well.
Roll the dough into a large 40cm x 30cm rectangle. Place the smaller marzipan log on one short edge of the dough and the large piece of marzipan on the other short edge of the rectangle. Roll the edge with the larger piece of marzipan up towards 2/3 of the rectangle. Roll the other edge up to meet it. Tuck it all in nicely and you should end up with a Stollen that has two bumps, one large and one slightly smaller.
Transfer onto a large rectangular tray lined with greaseproof paper and cover with a tea towel. Leave to prove for 30 minutes.
- Meanwhile, preheat the oven to 190°C / 170°C Fan / Gas Mark 5.
- Bake the Stollen for 45 minutes until it sounds hollow when tapped.
- Meanwhile, clean the mixing bowl. Add the butter and melt 3 Min. / 55°C / Speed 1. Pour into a small bowl.
- Once the Stollen is baked, remove and set on a wire cooling rack. Place a piece of greaseproof paper underneath. Brush all over with butter, then sprinkle over the caster sugar and dust with icing sugar. Leave to cool entirely. Enjoy!
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