Christmas Stollen with Homemade Almond Marzipan
Two soft, fruit-studded stollen loaves with a log of homemade almond marzipan baked inside, brushed with butter and dusted with sugar. Makes 2 loaves.
Marzipan is close to my heart, since almond sweets are a big part of Spanish Christmas, along with turrón. Making it at home for a stollen is easier than people expect, and the taste is far better than store-bought. I like to bake one loaf for us and one to give away.
Saúl’s Tip
Brush the hot loaves generously with melted butter, then roll them in sugar while still warm. This coating seals in moisture and is part of why stollen keeps for weeks. Wait for the loaves to cool fully before the final dusting of powdered sugar.
Tips for Success
- Warm water should feel like a warm bath; too hot kills the yeast.
- The dough is soft and slightly sticky, which keeps the loaf tender. Resist adding lots of extra flour.
- Pinch the seam closed so the marzipan stays inside.
- Be generous with the butter and sugar coating.
Make-Ahead and Storage
Stollen improves with age. Wrap well and keep 2 weeks, or freeze for 2 months. Dust again with powdered sugar before gifting.
Variations
- Soak the raisins in rum or orange juice overnight.
- Add 1/2 cup dried cranberries.
- Swap the almonds for toasted hazelnuts.
- No alcohol? Soak the raisins in warm orange juice or apple juice instead of brandy or sherry.
Christmas Stollen with Homemade Almond Marzipan
Ingredients
Instructions
- Stir the yeast, 1 tbsp sugar, 2 tbsp flour, and 1/2 cup warm water together. Let it stand 10 minutes, until foamy.
- Whisk 5 cups flour, salt, and spices together in a large bowl.
- In a stand mixer with the paddle, cream the butter and 3/4 cup sugar (beat until pale and fluffy), about 3 minutes. Beat in the lemon zest, brandy, orange blossom water, and eggs one at a time.
- Swap to the dough hook. Add the flour mixture in thirds, alternating with the yeast mixture and the 1 cup warm water, adding the water slowly until the dough comes together.
- Knead on medium speed 8 to 10 minutes, until smooth and elastic. Mix in the candied fruit, peel, raisins, and almonds.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot about 45 minutes, until puffy.
- Make the marzipan by stirring almond flour, powdered sugar, egg white, lemon juice, and sherry together to a moist paste. Roll it into two logs, each about 8 inches long.
- Divide the dough in half. Roll each piece into an oval about 10 x 8 inches and brush two-thirds of it with beaten egg.
- Set a marzipan log along the middle of the egged section and fold the dough over it, leaving the unbrushed third as the top flap. Pinch the seam closed.
- Place both loaves on parchment-lined baking sheets and rest 15 to 20 minutes. Meanwhile, heat the oven to 400°F.
- Bake 10 minutes, then lower the heat to 340°F and bake another 35 to 40 minutes, until deep golden and a toothpick in the dough comes out clean.
- Brush the hot loaves generously with melted butter and dust heavily with powdered sugar. Cool on a rack.
Frequently Asked Questions
How do I store stollen?
Wrap cooled stollen tightly in plastic and foil. It keeps for 2 weeks at room temperature and tastes better after a few days.
Can I use store-bought marzipan?
Yes. Roll about 7 oz of almond paste into two logs and use it exactly the same way.
Why is stollen coated in butter and sugar?
The butter seals in moisture and the sugar acts as a protective crust, so the loaf stays fresh for weeks.
