Sourdough Stollen with Homemade Marzipan
Ingredients
Fruit Mix
- 150 g raisins or golden raisins
- 50 g dried apricots or cranberries chopped
- 40 g candied orange peel
- 40 g candied lemon peel
- Zest of 1 orange
- 1 tbsp rum or orange juice
Dough
- 100 g active sourdough starter 100% hydration
- 120 g whole milk lukewarm
- 80 g unsalted butter softened
- 60 g sugar
- 1 large egg
- 350 g all-purpose flour or 250 g AP + 100 g bread flour
- 6 g salt
- 1 tsp vanilla extract
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- Soaked fruit mix
Homemade Marzipan
- 100 g almond flour super fine
- 100 g powdered sugar
- 1 –2 tsp lemon juice
- 1 tsp almond extract
- 1 –2 tbsp egg white or water
Finishing
- 50 g melted butter
- Powdered sugar for dusting
Instructions
Soak the Fruit
- In a bowl, combine 150 g raisins, 50 g chopped apricots, 40 g orange peel, 40 g lemon peel, zest of 1 orange, and 1 tbsp rum or orange juice.
- Cover and soak overnight to plump the fruit.
Make the Marzipan
- Mix 100 g almond flour and 100 g powdered sugar. Add 1 tsp almond extract, 1–2 tsp lemon juice, and 1–2 tbsp egg white or water.
- Knead into a soft dough. Wrap and refrigerate until ready to use.
Mix the Dough
- In a large bowl, whisk together 100 g active sourdough starter, 120 g warm milk, 60 g sugar, 1 large egg, and 1 tsp vanilla extract.
- Add 350 g flour, 6 g salt, 1 tsp cardamom, 1 tsp cinnamon, and ¼ tsp nutmeg.
- Mix into a rough dough, then knead in 80 g softened butter until smooth and elastic.
- Gently fold in the soaked fruit.
Bulk Fermentation
- Cover and let rise in a warm spot (around 75°F / 24°C) for 4–6 hours, until nearly doubled.
- You can refrigerate the dough overnight after 3 hours for more flavor.
Shape the Stollen
- Roll the dough into a 25 × 18 cm (10 × 7 in) oval.
- Shape the marzipan into a 25 cm (10 in) log and place it in the center.
- Fold one side over the marzipan, leaving a small edge to form the traditional stollen shape.
- Place seam-side down on a parchment-lined baking sheet.
Proof
- Cover and let rise until puffy — about 2–3 hours at room temperature, or proof overnight in the fridge.
Bake
- Preheat oven to 180°C (350°F).
- Bake for 35–40 minutes, until golden and the internal temperature reaches 94°C (200°F).
- Cool for 10 minutes, then brush with 50 g melted butter and dust generously with powdered sugar.
Rest
- For the best flavor and texture, wrap the cooled loaf in parchment and foil, and let it rest 2–3 days before slicing.
- The flavors develop and the crumb becomes wonderfully moist and tender.
Notes
How to Turn Stollen into Crispy Thin Slices
If you’ve ever wondered what to do with leftover stollen (or if you just love crunchy treats), try this simple twist — crispy stollen slices! These are buttery, lightly sweet, and so addictive, almost like biscotti or twice-baked cookies. Here’s how to make them:-
Let the stollen firm up.
It’s easiest to slice after a day or two, once the loaf has settled and slightly dried. -
Slice very thinly.
Use a sharp serrated knife to cut the stollen into super thin slices — about ¼ inch (or even thinner if you can manage). -
Arrange on a baking sheet.
Lay the slices flat on a parchment-lined tray. You can brush them lightly with melted butter for extra flavor, or leave them plain for a lighter crunch. -
Bake until crisp.
Bake at a low temperature, around 300°F (150°C), for 10–15 minutes per side, until golden and crisp. Keep an eye on them — they go from perfect to overdone quickly! -
Cool and enjoy.
Let them cool completely on a rack. They’ll crisp up even more as they cool.
Recipe Tips
- Brown your butter before adding for a deeper nutty aroma.
- Use rum for soaking the fruit for a more authentic flavor.
- Make mini loaves for gifts — they bake faster and look adorable wrapped in parchment with twine.