Quick Recipe Version (TL;DR)
Quick Ingredients
- Raisins 1 cup (140 g) + golden raisins/currants 3/4 cup (110 g)
- Candied orange peel 1/2 cup (80 g) + candied lemon peel 1/2 cup (80 g)
- Dried apricots, chopped 1/2 cup (75 g) (optional)
- Zest 1 lemon + 1 orange; dark rum or apple juice 1/2 cup (120 ml)
- All-purpose flour 4 1/4 cups (510 g); sugar 1/2 cup (100 g); salt 3/4 tsp
- Instant yeast 2 1/4 tsp (7 g); warm whole milk 3/4 cup (180 ml)
- Unsalted butter, softened 10 tbsp (140 g); eggs 2
- Cardamom 1 tsp; cinnamon 1/2 tsp; nutmeg 1/4 tsp; cloves or mace 1/8 tsp
- Blanched slivered almonds 3/4 cup (90 g)
- Marzipan 7 oz (200 g)
- For finish: melted butter 6 tbsp (85 g); powdered sugar 2 cups (240 g)
Do This
- 1. Soak dried fruit and citrus zest in rum (or juice) overnight; drain.
- 2. Mix flour, sugar, salt, spices, and yeast. Add warm milk and eggs; mix, then knead in softened butter until smooth, 6–8 minutes.
- 3. Let dough rise, covered, until doubled, 60–90 minutes.
- 4. Knead in drained fruit and almonds. Divide dough in 2.
- 5. Shape each into an oval; lay a marzipan rope down the center, fold over to form classic stollen shape. Proof 45–60 minutes.
- 6. Bake at 350°F (175°C) for 35–40 minutes to 190°F (88°C). Brush hot loaves with melted butter; shower with powdered sugar.
- 7. Cool 1 hour, add a second sugar coat, then wrap and cure 1–3 days before slicing.
Why You’ll Love This Recipe
- Classic marzipan center and a rich, buttery crumb—authentic holiday flavor.
- Fruit is soaked for plumpness, so every slice is moist and aromatic.
- Step-by-step shaping guide for that signature folded stollen look.
- Improves with time—make it ahead for gifting or gatherings.
Grocery List
- Produce: 1 lemon, 1 orange
- Dairy: Unsalted butter, whole milk, 2 large eggs
- Pantry: All-purpose flour, granulated sugar, powdered sugar, instant yeast, cardamom, cinnamon, nutmeg, cloves or mace, raisins, golden raisins/currants, candied orange and lemon peel, dried apricots (optional), blanched slivered almonds, dark rum (or apple juice), marzipan
Full Ingredients
Fruit Soak
- Raisins: 1 cup (140 g)
- Golden raisins or currants: 3/4 cup (110 g)
- Candied orange peel, chopped: 1/2 cup (80 g)
- Candied lemon peel, chopped: 1/2 cup (80 g)
- Dried apricots, chopped (optional): 1/2 cup (75 g)
- Finely grated zest of 1 lemon (about 2 tsp / 6 g)
- Finely grated zest of 1 orange (about 1 tbsp / 6 g)
- Dark rum or brandy (or apple/orange juice): 1/2 cup (120 ml)
Dough
- All-purpose flour: 4 1/4 cups (510 g), plus more for dusting
- Granulated sugar: 1/2 cup (100 g)
- Instant yeast: 2 1/4 tsp (7 g) (or active dry; see notes in steps)
- Fine sea salt: 3/4 tsp
- Ground cardamom: 1 tsp
- Ground cinnamon: 1/2 tsp
- Freshly grated nutmeg: 1/4 tsp
- Ground cloves or mace: 1/8 tsp
- Whole milk, warmed to 105–115°F (40–46°C): 3/4 cup (180 ml)
- Large eggs, room temperature: 2
- Unsalted butter, very soft: 10 tbsp (140 g)
Mix-Ins
- Blanched slivered almonds, lightly toasted: 3/4 cup (90 g)
Filling & Finish
- Marzipan: 7 oz (200 g), divided into two 100 g ropes
- Unsalted butter, melted (for brushing): 6 tbsp (85 g)
- Confectioners’ sugar (powdered sugar), for coating: 2 cups (240 g), divided
Step-by-Step Instructions
Step 1: Soak the fruit for maximum flavor
In a medium bowl, combine raisins, golden raisins/currants, candied orange and lemon peels, optional apricots, and the lemon and orange zests. Pour over the rum (or juice). Stir, cover, and let sit at least 8 hours or overnight, stirring once or twice. Drain well before using, reserving any excess liquid for brushing or another use.
Step 2: Make the enriched dough
In a large mixing bowl (stand mixer preferred), whisk together flour, sugar, salt, cardamom, cinnamon, nutmeg, cloves, and instant yeast. Add the warm milk and eggs; mix on low until a shaggy dough forms. Add the softened butter a tablespoon at a time and knead on medium-low until the dough is smooth, elastic, and only lightly tacky, 6–8 minutes. If using active dry yeast, dissolve it in the warm milk with a pinch of sugar and let stand 5–10 minutes until foamy, then proceed as directed.
Step 3: First rise
Shape the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot (75–80°F / 24–27°C) until nearly doubled, 60–90 minutes. The dough will feel soft and supple.
Step 4: Add soaked fruit and almonds
Turn the dough out onto a lightly floured surface. Pat into a large rectangle. Scatter the well-drained fruit and toasted almonds evenly over the surface. Fold the dough like a letter and gently knead or roll-and-fold until the fruit is evenly distributed (1–2 minutes). Avoid over-kneading, which can tear fruit. Divide the dough into 2 equal pieces (about 700–750 g each).
Step 5: Shape with the marzipan rope
Line a large baking sheet with parchment. Roll each dough piece into a 10 × 7 inch (25 × 18 cm) oval. With a rolling pin, make a deep trench slightly off-center along the length of each oval. Roll the marzipan into two 10–12 inch (25–30 cm) ropes and set one rope in each trench. Lightly brush the exposed dough edge with water. Fold the wider side of dough over the marzipan to create the classic off-center stollen fold, leaving a 1/2 inch lip. Press the edge firmly to seal. Transfer to the prepared sheet, seam side down, spacing the loaves well apart.
Step 6: Proof until puffy
Cover loosely and let the loaves proof until slightly puffy and just springing back when gently pressed, 45–60 minutes. Meanwhile, preheat the oven to 350°F (175°C) with a rack in the center.
Step 7: Bake
Bake for 35–40 minutes, rotating once halfway, until deep golden and the internal temperature reaches 190°F (88°C). If the loaves brown too quickly, tent loosely with foil for the last 10 minutes.
Step 8: Butter bath and snowy sugar coat
Place the hot loaves (still on the parchment) on a wire rack. Immediately brush all over with the melted butter, letting it soak in. Sift a generous layer of powdered sugar over the tops and sides. Cool 60 minutes, then apply a second light butter brush (if any remains) and a second heavy coat of powdered sugar to fully blanket the loaves. For best flavor and crumb, wrap tightly in parchment and foil and let cure 1–3 days at cool room temperature before slicing.
Pro Tips
- Weigh your flour for accuracy; stollen is dense but shouldn’t be dry.
- Drain the fruit well so excess liquid doesn’t make the dough gummy.
- Keep the marzipan centered and the fold off-center for the classic stollen silhouette.
- Double sugar coating helps seal in moisture and extends shelf life.
- Doneness cue: internal temp around 190°F (88°C) and a firm, golden crust.
Variations
- Cranberry–Orange Pistachio: Swap half the raisins for dried cranberries and the almonds for pistachios; keep the orange zest.
- No-Alcohol Version: Soak fruit in warm apple or orange juice with 1 tsp vanilla; pat very dry before mixing in.
- Hazelnut–Chocolate: Replace almonds with toasted chopped hazelnuts and add 1/3 cup (60 g) mini dark chocolate chips (less traditional but delicious).
Storage & Make-Ahead
After cooling and double sugar-coating, wrap each loaf in parchment and then foil. Cure at cool room temperature 1–3 days before slicing. Properly wrapped, stollen keeps well at room temperature up to 2 weeks. For longer storage, freeze up to 3 months; thaw overnight wrapped at room temperature and refresh with a light dusting of powdered sugar if needed. Fruit can be soaked up to 1 week in advance (refrigerated, covered).
Nutrition (per serving)
Approximate for 1 slice of 24: 320 calories; Fat 12 g (Saturated 6 g); Carbohydrates 50 g; Sugar 22 g; Protein 6 g; Fiber 2 g; Sodium 130 mg. Values will vary based on ingredient brands and slice thickness.
