This James Martin-inspired stollen is a rich, yeasted German Christmas bread packed with dried fruit, marzipan, and a generous dusting of confectioners’ sugar. It’s a festive treat that’s surprisingly straightforward to make at home, yielding a tender, buttery loaf with a sweet almond core. The recipe uses a classic technique of soaking the fruit and folding in marzipan, ensuring a moist, flavorful stollen that rivals any bakery version.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus extra for dusting
- ½ cup (100 g) granulated sugar
- 1 packet (7 g) active dry yeast (or 2 ¼ tsp)
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¾ cup (180 ml) warm milk (110°F/43°C)
- 1 large egg, room temperature
- ¾ cup (170 g) unsalted butter, softened, plus extra for brushing
- 1 cup (150 g) raisins
- ½ cup (75 g) currants
- ½ cup (60 g) chopped candied orange peel
- ¼ cup (40 g) chopped candied lemon peel
- ¼ cup (30 g) sliced almonds
- 2 tablespoons rum or orange juice (for soaking fruit)
- 1 cup (250 g) marzipan (or almond paste)
- ½ cup (60 g) confectioners’ sugar, for dusting
Instructions
- In a small bowl, combine the raisins, currants, candied peels, and almonds. Pour the rum or orange juice over the fruit, stir, and let soak for at least 30 minutes (or up to 2 hours) while you prepare the dough.
- In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt, cardamom, and cinnamon. Add the warm milk, egg, and softened butter. Mix on low speed with a dough hook (or by hand with a wooden spoon) until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes (or in the mixer on medium speed for 5–6 minutes) until smooth and elastic. The dough will be soft and slightly sticky; add a little extra flour only if it becomes unmanageable.
- Drain the soaked fruit (discard any excess liquid) and knead it into the dough until evenly distributed. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 1–1 ½ hours, or until doubled in size.
- Turn the dough out onto a lightly floured surface. Roll it into a rectangle about 12 x 8 inches (30 x 20 cm). Roll the marzipan into a log about 10 inches (25 cm) long and place it along the center of the dough. Fold the dough over the marzipan, pinching the seams to seal completely. Shape into a smooth oval loaf.
- Place the stollen on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise for 30–45 minutes, until slightly puffy. Meanwhile, preheat your oven to 350°F (175°C).
- Bake the stollen for 35–45 minutes, until deep golden brown and an instant-read thermometer inserted into the center (avoiding the marzipan) reads 190°F (88°C) – this ensures the bread is cooked through. If the top browns too quickly, tent loosely with foil.
- Remove from the oven and immediately brush the hot stollen with melted butter (about 2–3 tablespoons extra). Let cool on the baking sheet for 10 minutes, then transfer to a wire rack.
- Once completely cool, dust generously with confectioners’ sugar. For a classic finish, you can brush with more butter and dust again just before serving.
Tips
- Soak the fruit: Don’t skip soaking the dried fruit. It rehydrates the fruit and infuses it with flavor, keeping the stollen moist. If you prefer no alcohol, use orange juice or even strong tea.
- Marzipan substitute: If you can’t find marzipan, use almond paste (it’s less sweet but works). Or omit it entirely for a simpler stollen – just roll the dough into a log without the filling.
- Yeast check: Ensure your milk is warm but not hot (110°F/43°C). Too hot will kill the yeast; too cold will slow the rise. If your kitchen is cool, let the dough rise in a slightly warmed oven (turned off) with the door ajar.
- Prevent burning: Stollen can brown quickly. If the top is getting too dark during baking, cover loosely with foil after the first 20 minutes.
Serving Suggestions
Slice the stollen thickly and serve with a cup of coffee or mulled wine. It’s traditional at Christmas breakfast or as an afternoon treat. For an extra indulgence, spread a little butter or clotted cream on each slice. The confectioners’ sugar coating makes it a festive centerpiece for a holiday brunch table.
Variations
- Nut-Free: Omit the sliced almonds or replace with sunflower seeds for a nut-free version.
- Chocolate Stollen: Add ½ cup (90 g) mini chocolate chips to the dough along with the fruit, and skip the marzipan for a chocolate-orange twist.
- Spiced Stollen: Increase the cardamom to 1 teaspoon and add ¼ teaspoon ground nutmeg for a warmer spice profile.
- Quicker Version: Use instant yeast (no proofing needed) and skip the first rise – just mix, shape, and let rise once for 45 minutes before baking.
Storage and Reheating
Stollen keeps exceptionally well. Wrap it tightly in plastic wrap or aluminum foil and store at room temperature for up to 2 weeks – the flavors actually meld and improve over the first few days. For longer storage, freeze the baked, unfrosted stollen for up to 3 months. To serve, thaw overnight in the refrigerator, then bring to room temperature. Reheat slices in a 300°F (150°C) oven for 5–8 minutes to refresh the texture, or toast lightly.
Frequently Asked Questions
Can I make stollen without marzipan? Yes, simply omit it. The stollen will be less rich but still delicious. You can also substitute with a mixture of almond flour and confectioners’ sugar (2:1 ratio) moistened with a little water.
Why is my stollen dry? Overbaking is the most common cause. Start checking at 35 minutes and use a thermometer to avoid overdoing it. Also, ensure you brush with butter immediately after baking – it adds moisture and flavor.
Can I use dried cranberries instead of raisins? Absolutely. Dried cranberries, cherries, or chopped apricots work well. Adjust the soaking liquid accordingly – orange juice pairs nicely with cranberries.
Do I need to soak the fruit overnight? No, 30 minutes is enough. The purpose is to plump the fruit, not to ferment it. If you soak overnight, keep it in the refrigerator.
Can I make the dough in a bread machine? Yes, use the dough cycle. Add the fruit after the first knead (when the machine beeps for add-ins). Then proceed with shaping and baking as instructed.
How do I know when the stollen is fully baked? The internal temperature should read 190°F (88°C) when tested with a thermometer. The crust will be deep golden brown, and the loaf will sound hollow when tapped on the bottom.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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