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Marzipan stollen recipe – how to make Christmas stollen with marzipan

Marzipan stollen (Christmas stollen with marzipan)

This pastry combines two delicacies that are very popular at Christmas, namely stollen and marzipan. Delicate yeast dough, fine marzipan, moist fruits, crunchy nuts and aromatic spices make the stollen a special taste experience. According to this marzipan stollen recipe, you simply make it at home. You can not only eat it yourself, but also give it as a gift.
Course Dessert
Cuisine German
Prep Time 45 minutes
Cook Time 1 hour
Dough rising time 2 hours 10 minutes
Servings 2 stollen


for the pre-dough

  • 140 ml milk (lukewarm)
  • 15 g sugar
  • approx. 130 g flour
  • 38 g fresh yeast

for the dough

  • pre-dough
  • 200 g butter (room temperature)
  • 1 egg (room temperature)
  • 40 g ground almonds
  • 35 g sugar
  • approx. 360 g flour
  • 300 g candied and dried fruits (see further)
  • 150 g walnuts (roasted and coarsely chopped)
  • grated peel of 1 organic orange
  • 1 tbsp gingerbread spice
  • 1/3 tsp. salt
  • flour for the work surface

dried and candied fruits

  • 50 g dried mango strips
  • 50 g candied orange peel
  • 50 g dried cranberries
  • 50 g dried sour cherries
  • 50 g candied ginger
  • 50 g raisins

for preserving the fruit

  • 40 ml orange juice (freshly squeezed)
  • 70 ml rum

for the filling

  • 200 g marzipan paste

for the coating and dusting

  • 70 g butter (melted)
  • powdered sugar


Pickling the fruit

  • Cut dried mango strips and candied ginger into pieces. Put both together with candied orange peel, dried cranberries, dried sour cherries, raisins and orange zest in a sealable glass container, pour orange juice and rum over the fruit, seal the container, shake it and let the fruit steep at room temperature for about 24 hours.

Making the pre-dough

  • Dissolve fresh yeast and sugar in lukewarm milk.
  • Add flour in portions and mix to a viscous mass. Cover the dough and let it rise in a warm place for 20 minutes.

Making the dough

  • Add egg, sugar, ground almonds, gingerbread spice and salt to the pre-dough and mix.
  • Add flour gradually, not the whole portion at first, and knead it into a firm dough.
  • Knead softened butter into the dough, adding more flour if necessary if the dough is too sticky, and then knead for about 7 minutes. Cover the dough and let it rise in a warm place for 50 minutes, then knead it briefly and let it rise for another 30 minutes.
  • Drain the preserved fruits and knead them into the dough along with walnuts.
  • Dust the work surface with flour. Divide the dough into two equal pieces, roll each piece into an oval about 3 cm thick and lightly press a depression into one side of each oval.
  • Form two equal rolls of marzipan and place a marzipan roll in each hollow of the dough. Fold the two halves of the ovals and form them into a stollen.
  • Place the two marzipan stollen on a baking sheet lined with baking paper and let them rise in a warm place, covered, for 30 minutes.
  • Bake the Christmas stollen with marzipan in a preheated oven at 180 °C top and bottom heat for about 1 hour.
  • Brush the stollen generously with melted butter while they are still hot, let them cool to warm and sprinkle them generously with powdered sugar.
  • Immediately wrap the marzipan stollen first in baking paper, then in aluminum foil and let them stand in a cool place (not in the refrigerator) for about 2 weeks.


  • You can take any dried and candied fruits, as well as any nuts.
  • Instead of gingerbread spice you can use various spices, such as cinnamon, cardamom, cloves ground, nutmeg grated, ginger ground.
  • Dry yeast can be used instead of fresh yeast. For the recipe you need 13 g of it.
  • The amount of sugar can be adjusted to taste.
  • The amount of flour can be different. Therefore, add flour in portions to the other ingredients and only until the dough has the right consistency. It should not become mushy, but also not dry.
  • Instead of two large stollen, you can also form several small stollen from the dough.
  • After shaping the stollen, it is best to remove raisins that remain visible on their surface and hide them in the center of the Stollen, as they may burn during baking.
  • If the stollen gets too brown during baking, cover it with baking paper on top to prevent it from burning.
  • Use a thin wooden skewer to check if the marzipan stollen is done baking.
  • The time to steep the pastry and fruit in rum is not included in the preparation time.
  • Note the detailed tips and tricks for making the marzipan stollen at the top of the post.