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This pastry combines two treats that are very popular at Christmas, namely stollen and marzipan. Delicate yeast dough, fine marzipan, moist fruit, crunchy nuts and aromatic spices make the stollen a special taste experience. Here I show you how to make it easily at home. Not only can you eat it yourself, but you can also give it as a gift. A detailed marzipan stollen recipe with exact quantities and step-by-step instructions can be found below.
Make it yourself instead of buying it
In the run-up to Christmas, supermarket shelves are overflowing with stollen. So the easiest thing to do would be to buy one.
But does a Christstollen from the supermarket really taste good to you? Apart from the fact that such a stollen contains excessive amounts of sugar, there are often additives in it.
So let’s make this delicious marzipan stollen ourselves! By the way, it’s not difficult at all, and you can modify the recipe as you like in terms of fruits, nuts and spices.
For all marzipan lovers
You can’t do without a stollen at Christmas? But you love marzipan just as much? Then this recipe is just right for you!
Because this pastry is ideal for all marzipan and stollen lovers at the same time. So you get a double joy at Christmas, which you can give away even more.
Create the perfect marzipan stollen with your favorite fruits, nuts and spices
The best part about this stollen recipe is that you can experiment with fruits, nuts and spices that go into the dough to create the best marzipan stollen for you.
For example, I made my Stollen with dried mango, cranberries, sour cherries, candied ginger, raisins and candied orange peel. Don’t like ginger? Then leave it out and use candied fruits you love instead.
I also made the Christmas stollen with walnuts. However, almonds or hazelnuts would work just as well instead.
As for winter spices, I used the gingerbread spice for the recipe, which I already had at home. You can easily mix it yourself with among others cinnamon, cardamom, ground cloves, ground ginger, grated nutmeg, etc.
Give pleasure with Christmas stollen
A stollen is, of course, the perfect Christmas pastry. With this moist and aromatic marzipan stollen, you’re guaranteed to please your loved ones this Advent season. Make the Christmas stollen in advance and let it sit, wrapped in an airtight container, for at least two weeks to make it even more delicious.
By the way, the Christmas stollen with marzipan is ideal for giving as a gift. It is a delicious homemade gift from the kitchen, with which you are sure to surprise all the sweet tooth at Christmas.
Stollen without raisins
You don’t like raisins and still want to make this marzipan stollen? That’s no problem at all! You can prepare the dough for the stollen without raisins.
Just replace them in the recipe with the same amount of other dried or candied fruits. For example, how about candied cherries or candied lemon peel? This way you’ll get a heavenly delicious Christmas stollen that doesn’t need raisins at all.
This marzipan stollen is
- moist,
- soft,
- buttery,
- tender,
- nutty,
- very aromatic,
- not overly sweet (the amount of sugar can be adjusted),
- heavenly delicious,
- with fine marzipan filling,
- easy to make with common ingredients,
- ideal Christmas pastry,
- suitable for giving as a gift.
How to make Christmas stollen with marzipan: tips and tricks
- You can use any dried and candied fruits as well as any nuts of your taste for the marzipan stollen.
- To make your marzipan stollen really aromatic, let the fruit steep in rum and orange juice for at least 24 hours.
- Instead of gingerbread spice you can simply use different spices, such as cinnamon, cardamom, ground cloves, grated nutmeg, ground ginger.
- Instead of fresh yeast you can also use dry yeast. For the stollen recipe below you need 13 g of it.
- You can make candied orange peel yourself beforehand. In the article How to make candied lemon peel & candied orange peel at home: Recipe I show you how to do it.
- Since the Christstollen dough is heavy, you need twice as much yeast as for the classic yeast dough.
- You can adjust the amount of sugar for the stollen recipe according to your taste. Take into account that dried and candied fruits, which are added to the dough, give the marzipan stollen additional sweetness.
- The amount of flour specified in the recipe may be different for you. 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, you can also form more smaller stollen from the dough. Note that in this case the baking time will be shorter.
- After shaping the stollen, you can remove raisins that remain visible on their surface and hide them in the center of the stollen, as they might 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.
- While the stollen is still warm, it is very fragile, so you should be careful with it.
- Leave the Christmas stollen with marzipan in an airtight container for about 2 weeks. After that it tastes best.
Did you make the marzipan stollen yourself according to this recipe? I look forward to your result, your star rating and your comment here below, how you succeeded and tasted the Christmas stollen with marzipan.
Looking for more Christmas recipes? Try it:
- Apple crumble pizza with cinnamon – vegan recipe with few ingredients
- How to make vegan nut corners: delicious, easy and quick recipe
- How to make mulled wine – 3 delicious recipes for Christmas drink
Marzipan stollen (Christmas stollen with marzipan)
Ingredients
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
Instructions
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.
Notes
- 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.