For the dried fruits filling:
- 60 g Hazelnuts1.7 oz
- 60 g Pistachio nuts1.7 oz
- 60 g Pine nuts2 oz
- 130 g Almonds4 oz
- 80 g Walnuts1.4 oz
- 80 g Candied orange peel1.4 oz
- 120 g Raisins4 oz
- 100 g Dried prunes3.4 oz, pitted
- 60 g Brown sugar2 oz
- 250 g Kirschwasser1 cup
For the dough:
- 250 g All-purpose flour1.9 cups
- 250 g Bread flour1.9 cups
- 70 g Sugar1/3 cup
- 40 g Egg yolksor 2, chilled
- 150 g Eggsor 4 small, chilled
- 30 g Honey1 oz, or trimoline
- 125 g Whole milk0.6 cup, chilled
- 10 g Salt
- 1 g Black pepper1/4 tsp, optional
- 1.5 g Ground Allspice1/2 tsp
- 15 g Instant yeastor 30g fresh yeast
- 230 g Butter2 sticks, chilled and cubed
For the almond paste:
- 500 g Almond meal1.1 lb, finest
- 500 g Sugar1.16 lb
- 200 g Water0.8 cup
- 40 g Corn syrup1.4 oz, or glucose syrup
- 70 g Honey2.3 oz, or trimoline
- 2 tbsp Kirschwasser
- a few drops Almond extractoptional
Christmas Stollen with Marzipan
Ah Stollen! One of my favorite things about Christmas and it always brings back such happy memories of visiting my grandmother around the holiday season. She would always have a traditional ‘Christstollen’ – a yeasty, bready cake with almond paste and dried fruits and coated with fine powdered sugar.
Traditionally, Stollen is made ahead of time and allowed to age for a minimum of three weeks. In this recipe I suggest making the dried fruits filling 2-4 weeks before making the stollen. The almond paste can also be made up to three months in advance. For best results, bake your Stollen at least a day ahead.
To make Stollen, you will need the following ingredients:
So, how to make Stollen?
Steps to make Christmas Stollen with Marzipan
1 | Make the filling | 3 |
2 | Chop the walnuts and prunes and dice the candied orange | 5 |
3 | Combine all ingredients | 2 |
4 | Store for 2-4 weeks | 4 weeks |
5 | Make the dough | 2 |
6 | Add dry ingredients | 20 |
7 | Mix in butter | 10 |
8 | Add the dried fruits filling | 1h 30m |
9 | Make almond paste | 5 |
10 | Mix almonds and syrup | 5 |
Place the almond meal in the bowl of a stand mixer with the paddle attachment. Pour the hot syrup over the meal and mix together on a low speed, immediately add the trimoline or honey, Kirschwasser, and almond extract. Mix on medium-low speed for 5 minutes, scraping the sides of the bowl occasionally. | ||
11 | Shape the paste into a cylinder | 5 |
12 | Heat the oven | 5 |
Preheat the oven to 350 ºF. | ||
13 | Assemble the Stollen | 35 |
14 | Combine dough and almond paste | 5 |
15 | Leave dough to rise again | 1h 30m |
16 | Bake | 2h 45m |
17 | Serve | |
Recipe Reviews
Amazing! I love it! Thanks for sharing recipe!
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