Marzipan Stollen

Marzipan Stollen for Christmas. A German Tradition.

Marzipan Stollen

A marzipan stollen is called Marzipanstollen in Germany.

So, what is a Marzipan stollen?

A marzipan stollen is a kind of fruit bread that’s traditionally offered during Christmas time in Germany. It tastes best if it has time to age, meaning if you want to have it ready by Christmas, you should try to make it four weeks before hand. To store it, simply wrap it in aluminum foil and keep it in your pantry.

What do I need before starting a marzipan stollen?

To bake a stollen, you can either form it in a loaf-like shape or use a baking ring or a special baking pan called Stollen-Backhaube. If you can’t find the stollen form, you could also use as an alternative a loaf baking pan.

NOTE: If you’re going to use the loaf pan or Stollen-Backhaube, make sure to place the pans with the open end onto the baking sheet (upside-down).



  • 375 g (13 oz) of all purpose flour
  • 125 g (4.4 oz) of sugar
  • 150 g (5 oz) of soft butter
  • 2 packages of Dr. Oetker baking powder (OR) 4 tablespoon baking powder
  • 1 package Dr. Oetker vanilla sugar (OR) 1 teaspoon of vanilla extract
  • ½ teaspoon of cardamom
  • ½ teaspoon of mace
  • Grated orange peel from ½ orange
  • 1 egg
  • 1 egg yolk
  • 200 g (7 oz) of quark can be substituted with crème fraÎche OR sour cream mix with plain whole milk yoghurt
  • 100 g (3.5 oz) of chopped lemon peel
  • 125 g (4.5 oz) of zante currants
  • 250 g (8.5 oz) raisins
  • 100 ml (3.5 oz) of rum
  • 200 g (7 oz) of blanched grinded almonds
  • 200 g (7 oz) of marzipan
  • ½ teaspoon of rosewater (if needed)

For Topping:

  • 100 g (3.5 oz) of melted butter
  • 60 g (2 oz) of powdered sugar

Making a Marzipan Stollen


Place your raisins and zante currants in a bowl. Add in the rum. Stir and let them soak overnight.

When ready, mix the flour with the baking powder and sift them into a big bowl. Add in sugar, vanilla extract, cardamom, mace, and ground orange peel. Mix it all with a big spoon. Make a hole in the center and add the eggs, butter, and quark. Add the flour mix over the top. Spread the lemon peel, raisins, zante currents, and almonds on the surface and start kneading with a handheld mixer. Use the kneading hooks until your dough is smooth. If it is still too sticky, let it rest for about 10 minutes. In the meantime, knead your marzipan with your hands. If it is too dry, carefully add some drops of rosewater to it. Form a roll about 33 cm (13 in.) long.


Form the dough of the marzipan stollen into a roll about 37 cm (14.5 inch.) long. Using the edge of your hand, press to make a trench (lengthwise) in the center of the dough. Place the marzipan roll into the hollowed out space. With your hands, close the dough over the marzipan roll by patting the dough together on both sides. on Clap the dough with your hands coming from both sides over the marzipan roll to close.

NOTE: Make sure that the trench you created for the marzipan roll is not too deep.

Preparing Marzipan Stollen


Once sealed, place your stollen on a baking sheet covered with 2 to 3 layers of baking paper.


Preheat the oven to 250°C (475°F.) Once it has reached the appropriate temperature, reduce the heat to 160°–180°C (350°F,) and place the stollen on the middle rack and bake for approximately 50 to 60 minutes.

Take the marzipan stollen out of the oven and immediately brush it with the half of of your melted butter and then sift half of your powdered sugar over it. Let it cool down a little and repeat the procedure with the other half of the butter and powdered sugar. Wrap your stollen in aluminum foil and let it age. The stollen usually tastes best after about 4 weeks. Enjoy!

Serving Marzipan Stollen