Christmas Stollen with Almonds & Marzipan
Golden-brown sliced Christmas stollen loaf with marzipan, almonds, and dried fruit, dusted with icing sugar and served on a rustic wooden surface.
Equipment
- baking tray
- Mixing bowl
- Clean tea towel
- Small saucepan
- Cooling rack
Ingredients
- 100 g mixed dried fruit with peel
- 180 ml apple juice
- 7 g dried yeast
- 250 g plain flour plus extra for dusting
- 30 g blanched whole almonds
- Generous pinch ground cinnamon
- Generous pinch ground aniseed or allspice
- Small pinch ground cloves
- 75 g cold marzipan cut into small pieces
- 10 g butter melted
- 1 tbsp icing sugar
Instructions
- Soak the dried fruit in 100ml of hot water and set aside.
- Warm the apple juice gently in a pan, stir in the yeast, and let activate 10–15 minutes until frothy.
- Place the flour into a mixing bowl and pour in the yeast-apple-juice mixture to form a smooth dough.
- Cover and allow to prove 1–2 hours at room temperature or refrigerate overnight.
- Drain the fruit and add to the dough along with almonds, spices, and marzipan.
- Knead until incorporated.
- Shape the dough into a long loaf and place on a parchment-lined baking tray.
- Cover and prove 30–60 minutes until slightly risen.
- Preheat the oven to 180C/160C fan/gas 4.
- Bake for 20 minutes, then reduce oven to 150C/130C fan/gas 2 and bake another 25–30 minutes until golden and firm.
- Remove from oven, brush with melted butter, dust with icing sugar, and let cool completely before slicing.
- Store leftover slices wrapped airtight.
Notes & Wine Advice
Serving Tip:
Serve warm with butter, custard, or brandy cream for a cozy holiday treat.Wine Pairing:
Pairs beautifully with a sweet Riesling or a light mulled wine to complement the spices and marzipan.Nutrition values
Calories: 235 kcal | Carbohydrates: 35 g | Protein: 5 g | Fat: 7 g | Sugar: 14 g