A Marzipan Stollen is a fruit bread traditionally offered at Christmas time in Germany. It tastes better if it has had time to age a little. If you want the Stollen ready for Christmas, you should try to make it four-five weeks before the holidays start. To store the Stollen, simply wrap it in aluminum foil and keep it in your pantry.
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 cannot find a Stollen form, you can also use 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).
Ingredients for the Marzipan Stollen:
- 375 g (13 oz) of flour, all purpose
- 125 g (4.4 oz) of sugar
- 150 g (5 oz) of butter, soft
- 2 packages of baking powder OR 6 teaspoons of baking powder
- 1 package vanilla sugar OR 1 teaspoon of vanilla extract
- ½ teaspoon of cardamom
- ½ teaspoon of mace
- Grated orange peel of ½ orange
- 1 egg, XL
- 1 egg yolk
- 200 g (7 oz) of quark can be substituted with crème fraîche OR sour cream mixed 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) of raisins
- 100 ml (3.5 oz) of rum
- 200 g (7 oz) of almonds, blanched grated
- 200 g (7 oz) of marzipan
- ½ – 1 teaspoon of rosewater (if needed)
Ingredients for the topping:
- 100 g (3.5 oz) of butter, melted
- 60 g (2 oz) of powdered sugar
Preparation of the Marzipan Stollen:
Place your raisins and Zante currants in a bowl. Add the rum and stir. Let them soak overnight.
Mix the flour with the baking powder and sift it 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 on top. Spread the lemon peel, raisins, Zante currents, and almonds on the surface and start kneading with a handheld mixer. Use the kneading hooks and work the dough until it is smooth. If the dough is still a bit sticky, let it rest for about 10 minutes.
In the meantime, knead your marzipan using your hands. If the marzipan 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 Stollen into a roll about 37 cm (14.5 inch.) long. Using the edge of your hand, press down and make a trench (lengthwise) in the center of the dough. Place the marzipan roll into the hollowed out space in the dough. Using your hands, close the dough over the marzipan roll by patting the dough together on both sides.
NOTE: Make sure that the trench you created for the marzipan roll is not too deep.
Once sealed, place your Stollen on a baking sheet covered with 2 or 3 layers of baking paper.
Preheat the oven to 230°C- 250°C (445°F-475°F). Once it has reached the appropriate temperature, reduce the heat to 160°–180°C (320°F-355°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 immediately with half of of your melted butter. Sift half of your powdered sugar over the Stollen. 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 store to let it age. The Stollen usually tastes best after about 4 weeks. Enjoy!