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A closeup image of sliced stollen on a wood board next to a white bowl of cranberries and a pine branch.
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Stollen with Hazelnut Marzipan

Yield: 2 large loaves
Prep Time: 1 hr
Cook Time: 35 mins
Rising Time: 2 hrs
Total Time: 3 hrs 35 mins
With apples, cranberries, and hazelnut marzipan, this stollen is a twist on the classic German Christmas bread! I like serving this bread warm with a cup of hot coffee. It's great for gifting or just snacking on around the holidays!

Ingredients

Hazelnut Marzipan

  • 1 1/2 c hazelnut flour, plus more for dusting
  • 1 1/2 c powdered sugar, sifted
  • 1 tsp. vanilla extract
  • 1 large egg white

Macerated Fruit

  • 3/4 c dried cranberries*
  • 3/4 c dried apples, chopped
  • 1/2 c hazelnuts, roughly chopped
  • 1/4 c bourbon, dark rum, or brandy

Stollen Dough

  • 1 c whole milk, warmed to 110°F
  • 1 Tbs active dry yeast
  • 1/3 c sugar, divided
  • 4 c all-purpose flour, plus more as needed
  • 1 large egg
  • 1 large egg yolk
  • 1/2 c unsalted butter, very softened and cut into chunks
  • 1 Tbs vanilla extract
  • 1 tsp. lemon zest (about 1 lemon)
  • 1 1/2 tsp orange zest (about 1 orange)
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp nutmeg or mace
  • 1 tsp Kosher salt
  • 7 oz hazelnut marzipan** (recipe above)

Topping

  • 2 Tbs unsalted butter, melted
  • 2 c powdered sugar, plus more as needed

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 until there are no dry spots. Roll the marzipan into four 7-8'' logs and wrap tightly with beeswax or plastic wrap. Refrigerate for at least 30 minutes, up to a week. Alternatively, you can freeze the marzipan for up to 3 months.

Macerate the fruit

  • In a medium bowl, combine the cranberries, 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 a liquid measuring cup, stir together the warmed milk, yeast, and a teaspoon of sugar. Let it sit until it’s foamy, 5-10 minutes.
  • In the bowl of a stand mixer, add the remaining sugar, flour, egg, egg yolk, butter, vanilla, lemon zest, orange zest, cinnamon, cardamom, mace, and salt. Add the activated yeast, and use a dough hook to stir until you have a wet dough.
  • Knead the dough for 7-8 minutes until it is smooth and pulling away from the sides of the bowl. It might be a little tacky but shouldn’t leave residue on your hands. Remove the dough, spray the bowl with a little neutral cooking spray, and add the dough back to the bowl. Cover the bowl with a linen and place it in a warm spot until it is doubled in size, about 1 hour.
  • Once doubled, punch down the dough to release the air. Pour off any excess bourbon from the fruit-nut mixture, and add it 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 into 2 equal pieces. Shape each piece into a ball. Roll each dough ball into a 1-inch thick oval, a little longer than the length of your marzipan logs.
  • Place a 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 above). Repeat with the remaining dough and marzipan.
  • Place the stollen loaves on two baking sheets lined with parchment paper. Cover 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. Once risen, pick off any pieces of fruit 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 with hot coffee or store for later! Each loaf serves about 16 slices.

Notes

*A note on dried fruit: You can use whatever dried fruit you like in this recipe. Just make sure you have between 1 1/2-2 cups total.
**A note on the marzipan: The above recipe will make about 14 ounces total. For this recipe, you will need 7-8 ounces. You can refrigerate the leftovers for up to a week or freeze them for up to 3 months.
***A note on making the marzipan: You can also make the marzipan by hand by combining everything in a bowl and stirring it until a thick dough forms. Then, use your hands to continue kneading until the dough is smooth. It will take a while but it will eventually come together!
****A note on making the dough by hand: 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 machine but should still come together nicely.
*****A note on baking: 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.
Cuisine: German
Course: Bread & Dough
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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