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This homemade cranberry apple stollen is a traditional German bread made with nuts, dried fruits, spices, and marzipan. In this version, we’re using dried apples, cranberries, and hazelnut marzipan for a soft, buttery Christmas treat! This bread is perfect for guests, holiday snacking, and gifting to friends.

Cranberry apple stollen on a wood board next to oranges, a white bowl of cranberries, and garland on a wood table.

The first time I met Marc’s German side of the family was in Idaho Falls where we combed through old pictures of Trier, looked at his grandma’s Hummels and Räuchermanners, and I ate a ton of stollen because did you know there are huge chunks of marzipan in the middle?!

I may have eaten three or four slices and left his family’s house covered in powdered sugar. It was fine, I’m fine. It was worth it and now it’s one of my favorite Christmas breads along with cookie butter cinnamon star bread or these buttery ginger cranberry orange scones.

Anyways, even though my husband is half German, he’d never tried stollen because of his almond allergy. So, I decided to make an alternative version with homemade hazelnut marzipan, dried cranberries and apples, and a splash of bourbon! This recipe is based on the stollen I learned how to make in pastry school and it is so good.

Homemade hazelnut marizpan

White and brown bowls of flour, hazelnut flour, dried fruit, bourbon, yeast, vanilla, milk, spices, citrus zest, sugar, powdered sugar, and hazelnuts on a white counter next to butter and eggs.

Obviously you can use store-bought hazelnut marzipan if you can find it, but it’s so easy to make it at home. All you need is hazelnut flour, powdered sugar, an egg white, and vanilla! If you can’t find store-bought hazelnut flour, make your own by blitzing hazelnuts in a food processor until it’s mealy.

If you’re looking for a shortcut, use store-bought almond marzipan instead! You can find it in the baking aisle of the grocery store.

Make the marzipan

Six steps to making hazelnut marzipan. In photo 1, hazelnut flour in a food processor. In photo 2, the food processor has powdered sugar, an egg white, and vanilla. In photo 3, the marzipan is mixed. In photo 4, the marzipan is kneaded on a wood board. In photo 5, the marzipan is shaped into a log. In photo 6, the marzipan is wrapped.
Add the hazelnut flour, powdered sugar, egg white, & vanilla to the bowl of a food processor. Pulse the mixture a few times until a thick dough forms. Knead the dough, roll it into two logs, and wrap it tightly with plastic wrap. Refrigerate the marzipan for at least 30 minutes.

Macerate the fruit

Three steps to macerating fruit. In photo 1, a white bowl filled with dried fruit and nuts is on a white counter. In photo 2, a hand is pouring a white jar of bourbon over the fruit. In photo 3, a gold spoon is stirring the fruit.
Mix the dried fruit, nuts, and bourbon together in a small, shallow bowl. Let the mixture sit while you make the dough, or for up to 12 hours.

Mix the dough

Six steps to making stollen dough. In photo 1, a silver bowl is filled with milk and yeast. In photo 2, the mixture is foamy, In photo 3, the bowl has spices and citrus zest. In photo 4, the bowl has flour. In photo 5, the dough is mixed. In photo 6, the bowl is covered with a linen.
Start by activating the yeast with the warmed milk and a bit of sugar. Then, add the sugar, egg, egg yolk, butter, vanilla, zest, spices, and Kosher salt. Mix in the flour and knead the dough for 7-8 minutes until it’s smooth and pulling away from the sides of the bowl. Cover the kneaded dough and let it rise in a warm spot until doubled in size.

To test if the dough is properly kneaded, try the poke test! After you knead the dough, use your finger to poke the dough about 1/2-1 inch. If it fills back in slowly, it’s ready to go! If it springs back right away, it needs to be kneaded longer. Or, if it doesn’t spring back, the dough is over-kneaded.

Three step to making cranberry apple stollen. In photo 1, a silver bowl of dough is on a white counter. In photo 2, the dough is topped with fruit and nuts. In photo 3, the dough is mixed.
Once the dough is doubled, punch it down to release any air. Drain the fruit-nut mixture if necessary and add it to the dough. Mix the dough with a dough hook until it’s evenly combined.

Shape the loaves

Three steps to shaping German Christmas bread. In photo 1, dough is rolled on a wood board. In photo 2, marzipan is in the center of the dough. In photo 3, one of the sides is rolled over the marzipan.
Divide the dough into 2 equal pieces. Roll each piece into a 1-inch thick oval. Place one log of marzipan in the center of each oval. Fold the left side of the dough over until it covers the marzipan log.
Three steps to shaping stollen. In photo 1, dough is folded on a wood board. In photo 2, the ends are pinched. In photo 3, a hand is shaping the loaf.
Next, fold the right side of the dough over the top of the left side (like a brochure) just until it reaches the left side of the marzipan log. Seal the side and ends of the dough by pinching them closed. Then, use the side of the palm of your hand to press down along the left side of the marzipan log, creating a divot. This will give the stollen the classic “bump” down the middle.

Make sure you seal the edges and ends of the dough very well. Otherwise, it could pop open while it’s baking.

Bake & finish

Three steps to baking cranberry apple stollen. In photo 1, a hand uses a pick to poke holes over the baked stollen. In photo 2, a hand uses a brush to brush butter over the bread. In photo 3, hands sift powdered sugar over the bread.
Cover the loaves with linens and place them in a warm spot until puffy, about 1 hour. Then, bake the loaves at 350°F until golden brown, about 30-35 minutes. Poke holes all over the top of the stollen with a skewer & immediately brush melted butter over the tops. Finish by dusting the stollen generously with powdered sugar. Let the bread cool and dust it with more powdered sugar. Slice and enjoy!

Turn your oven into a proofing box

To help the dough rise properly, I like to turn my oven into a proofing box. Here’s how I do it!

  1. Set your oven to the lowest setting (mine is 170°F) and let it heat for 4-5 minutes. You don’t want the temperature to go over 130°F (54°C) or the yeast could die.
  2. Then, start boiling some water on the stove. Place an oven-safe baking dish on the bottom rack of your oven.
  3. Place the covered dough in the oven on the top rack, and then pour the boiling water in the baking dish on the bottom rack. Close the oven door and let the dough double in size about 1-1 1/2 hours. The heat and steam from the boiling water will mimic a proofing box!
A woman in a white dress reaching for a piece of German Christmas bread on a wood board next to oranges, a gold deer, garland, and hazelnuts.

How to store & freeze

Store the loaves in an airtight container or wrap them in a zipper bag. Place them in a cool, dry place for up to 1 week. If you want the stollen to last for longer, you can freeze it! Wrap the stollen in plastic wrap or parchment paper and place the loaves in a zipper bag or airtight container. Freeze for up to 3 months.

A make ahead option

If you want to split up the steps, there are lots of ways to spread out the recipe for this German Christmas bread!

  • Marzipan – make it up to 1 week in advance.
  • Fruit – macerate the fruit up to 12 hours in advance.
  • Make-ahead dough – to start the dough early, make it up until the first rise. Instead of placing the dough in a warm spot, just cover it well and place it in the fridge to slow-rise overnight, no more than 12 hours. When you’re ready to continue, take the dough out and let it warm on the counter for 20-30 minutes, until it is fully doubled in size. Then, continue with the remaining steps according to the directions.

I actually really like the slow-rise method because it allows the dough to ferment a bit in the fridge and develop more flavor. However, it’s just as good if you make it all in one go!

Slices of cranberry apple stollen on a wood board next to oranges, a white bowl of cranberries, and garland.

For the best results, I always recommend measuring the ingredients with a scale instead of measuring cups. It’s the only way to make sure that the bread comes out great every time! If you don’t have a kitchen scale, make sure you’re measuring the flour properly. Fluff it with a whisk and spoon the fluffed flour into a measuring cup. Level it off without packing the flour in.

If you make this recipe, I would love if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

5 from 1 vote

The Best Cranberry Apple Stollen

Yield: 2 large loaves
Prep Time: 1 hour
Cook Time: 35 minutes
Rising Time: 2 hours
Total Time: 3 hours 35 minutes
This homemade cranberry apple stollen is a traditional German bread made with nuts, dried fruits, spices, marzipan, and powdered sugar. In this version, we're using dried apples, cranberries, and hazelnut marzipan for a soft, buttery Christmas treat! This bread is perfect for guests, holiday snacking, and gifting to friends.
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Ingredients

Hazelnut Marzipan

  • 176 grams hazelnut flour, plus more for dusting (1 1/2 cups)
  • 150 grams powdered sugar, sifted (1 1/2 cups)
  • 1 teaspoon vanilla extract
  • 1 large egg white

Macerated Fruit

  • 120 grams dried cranberries (3/4 cup)
  • 60 grams chopped dried apples (3/4 cup)
  • 66 grams hazelnuts, roughly chopped (1/2 cup)
  • 50 milliliters bourbon (1/4 cup)

Stollen Dough

  • 240 milliliters whole milk, warmed to 110°F/43°C (1 cup)
  • 8 grams active dry yeast (1 Tablespoon)
  • 67 grams sugar, divided (1/3 cup)
  • 1 large egg
  • 1 large egg yolk
  • 113 grams unsalted butter, softened & cut into chunks (1/2 cup)
  • 1 Tablespoon vanilla extract
  • 1 teaspoon lemon zest (about 1 lemon)
  • 1 1/2 teaspoons orange zest (about 1 orange)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1 teaspoon Kosher salt
  • 480 grams all-purpose flour, plus more as needed (4 cups)
  • 1 batch hazelnut marzipan (recipe above)

Topping

  • 28 grams unsalted butter, melted (2 Tablespoons)
  • 200 grams powdered sugar, plus more as needed (2 cups)

Equipment

Instructions 

Make the hazelnut marzipan

  • In a food processor, combine the hazelnut flour and powdered sugar. Pulse a few times to combine. Add the vanilla and egg white and pulse until a thick dough forms.
  • Turn the dough onto a cutting board dusted with hazelnut flour and knead it until there are no dry spots. Roll the marzipan into two 12-inch logs and wrap the marzipan tightly in beeswax or plastic wrap.
  • Refrigerate the marzipan for at least 30 minutes or up to 1 week. Alternatively, you can freeze the marzipan for up to 3 months.

Macerate the fruit

  • In a medium bowl, combine the dried cranberries, dried apples, and hazelnuts. Pour the bourbon over the fruit-nut mixture and stir to combine. Let it sit, stirring occasionally, while you make the dough, or for up to 12 hours.

Mix up the dough

  • In the bowl of a stand mixer, combine the warmed milk, yeast, and 1 teaspoon of sugar. Let it sit until it’s foamy, 5-10 minutes.
  • Then, add the remaining sugar, egg, egg yolk, butter, vanilla, lemon zest, orange zest, cinnamon, cardamom, nutmeg, and salt. Use a dough hook to stir the mixture together until it's broken up a bit.
  • Add the flour and mix until you have a dough that is tacky and pulling away from the sides of the bowl. If the dough is too sticky, add more flour 1 Tablespoon at a time until it's tacky but not sticking to the bowl. Avoid adding too much flour or the bread will come out dry.
  • Knead the dough for 7-8 minutes until it is very smooth. Remove the dough from the bowl and grease the bowl with neutral oil or baking spray. Add the dough back to the bowl and cover the bowl with a linen. Place the dough in a warm spot until it is doubled in size, about 1-1 1/2 hours.
  • Once the dough is doubled, punch it down to release the air. Pour off any excess bourbon from the fruit-nut mixture, and add the fruit & nuts to the dough. Use a dough hook to mix the fruit and nuts into the dough until well-combined. If the fruit-nut mixture makes the dough too wet, add flour 1 teaspoon at a time until the dough is tacky but doesn't leave a residue on your hands.
  • Tip the dough onto a floured surface and cut it into 2 equal pieces. Shape each piece into a ball. Roll each dough ball into a 1-inch thick oval that is about 14 inches long by 10 inches wide.
  • Place 1 marzipan log gently into the middle of one of the dough ovals. Fold the left side of the dough over until it covers the marzipan, and then fold the right side over the top of the left side (like a brochure) just until it reaches the left side of your marzipan log. (Do not fold the right side of the dough all the way over the edge of the left side of the loaf). Seal the side of the loaf where the edge of the dough meets the left side of the marzipan log. Pinch the ends so no marzipan is showing.
  • Then, using the side of your palm, press your hand along the left side of the marzipan log to create a divot in the loaf. This will give the stollen the classic "bump". (See pictures in the blog post). Repeat with the remaining dough and marzipan.
  • Place the stollen loaves on two baking sheets lined with parchment paper. Cover the stollen loaves loosely with linens and let them rise in a warm spot until puffy, about 1 more hour.

Bake & finish

  • While the loaves rise, preheat your oven to 350°F (177°C). Once the loaves are puffy, pick off any pieces of fruit or nuts sticking out (they’ll burn in the oven). Bake the stollen for 30-35 minutes, until golden brown. The stollen are done when they sound hollow when you give them a "knock".
  • Let the stollen sit at room temperature for a few minutes. Then, use a skewer or toothpick to poke holes all over the top of the bread. Next, brush the butter evenly over the tops of the loaves, allowing them to soak in the butter.
  • Dust the loaves generously with powdered sugar. Let them cool completely and then dust them with powdered sugar once more. Slice and serve the stollen with hot coffee or store for later! Each loaf serves about 16 slices.

Notes

For the best results, I always recommend measuring the ingredients with a scale instead of measuring cups. It’s the only way to make sure that the bread comes out great every time! If you don’t have a scale, make sure you’re measuring the flour properly. Fluff it with a whisk and spoon the fluffed flour into a measuring cup. Level it off without packing the flour in.
You can use whatever dried fruit you like in this recipe. Just make sure you have between 1 1/2-2 cups total.
If you don’t have a stand mixer, you can make this dough with a wooden spoon or dough whisk. Then, knead it by hand until you have a smooth, but tacky, dough. It will take a bit longer than using a stand mixer but should still come together nicely.
To test if the dough is properly kneaded, try the poke test! After you knead the dough, use your finger to poke the dough about 1/2-1 inch. If it fills back in slowly, it’s ready to go! If it springs back right away, it needs to be kneaded longer. If it doesn’t spring back, the dough is over-kneaded.
Many regular sheet pans are too thin, so I recommend doubling them up to prevent the bottoms of the loaves from burning. I just stack two sheet pans together and it always keeps the stollen from burning before they’re fully baked.
Let the bread “ripen” for a day or two before slicing. This will give all of the flavors time to develop and meld together!
Use a sharp bread knife to slice the bread so it doesn’t get squished when you’re cutting it. Only slice off what you need to keep the slices from drying out!
Cuisine: German
Course: Bread & Dough
Author: Sara Lynn Hunt Broka
Serving: 1slice, Calories: 183kcal, Carbohydrates: 29.1g, Protein: 2.8g, Fat: 5.8g, Saturated Fat: 2.6g, Cholesterol: 21mg, Sodium: 107mg, Potassium: 60mg, Fiber: 1g, Sugar: 16.2g, Calcium: 18mg, Iron: 1mg
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Originally posted on December 21, 2021.