As Christmas baking fills homes with spice and warmth, the stollen stands out as a festive masterpiece. It is a dense, fruit-studded bread that’s showered with powdered sugar and a has a rich marzipan
core.
This traditional German treat combines buttery dough, dried fruits, nuts, and almond paste to create a Christmas treat that is incredibly indulgent yet not overly sweet. It is only enjoyed during the holiday time for breakfast or afternoon tea. It also makes a lovely gift during this season.
The History of The Marzipan Stollen
The history of the stollen can be traced back to the 15th century in Dresden, Germany. It was created by bakers as a simple Lenten bread of flour, water, and yeast. This bread came out of necessity, as the church had banned butter, milk, and sugar during Advent.
It was known as the “striezel,” and it used to be dry and basic. However, in 1491, the Pope granted permission for bakers to use butter, marking its evolution into a richer loaf. By 1560, the first official Christstollen appeared at Dresden’s court, and the annual Striezelmarkt – the world’s oldest Christmas market – began selling it.
The modern shape, resembling a swaddled Christ child, and the iconic marzipan tube were added in the 19th century. Today, the protected “Dresdner Stollen” requires specific methods, celebrated with a massive loaf-blessing procession.
This is an easy recipe by Chef Santosh Rawat, Executive Pastry Chef, JW Marriott Bengaluru Prestige Golfshire Resort & Spa, to make a Christmas stollen at home.
Christmas Marzipan Stollen Recipe
Ingredients:
- Bread Flour: 80g
- Dry Yeast: 1g (about ¼ tsp)
- Milk: 20g (warmed)
- Butter: 29g (softened)
- Eggs: 20g (about ½ small egg or 1 tbsp beaten egg)
- Salt: 1g (pinch)
- Stollen Spice: 3g (¾ tsp)
- Castor Sugar: 5g (1 tsp)
- Filling & Soak:
- Mixed Peel: 7.5g (1 tbsp)
- Golden Raisins: 15g (1 tbsp)
- Slivered Almonds: 5g (1 tsp)
- Rum: 5g (1 tsp)
- A tube for marzipan for the filling
- Clarified Butter, as needed
- Icing Sugar, as needed
To make Stollen Spice
- 2 teaspoons lemon peel, dried & ground
- 1-teaspoon cardamom
- 1-teaspoon cinnamon
- 1-teaspoon nutmeg
- 1-teaspoon mace (or allspice)
- 1/2 teaspoon cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon corriander
- 1/4 teaspoon aniseed
Method:
- Soak fruits and nuts in rum overnight.
- Make the dough with the above ingredients and incorporate the rum-soaked fruits.
- Divide the dough and let it rest for about 30 minutes.
- Knock back the dough. Roll it out and place the marzipan roll inside the dough.
- Shape it into the classic stollen shape.
- Keep the bread to prove for till it doubles in size.
- Then place it in a preheated oven and let it bake at 180°C for 45 minutes.
- Dip it in clarified butter or ghee when the bread is still warm and roll it in icing sugar.
