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Cinnamon Marzipan Stollen slices served
Powdered sugar dusted Stollen slices filled with marzipan and cinnamon sugar

Classic Marzipan Stollen

Author: Flavelo
Recipes Cakes and Desserts
Stollen is the pride of Dresden bakers, dating back to the 15th century. This variation builds on the classic pairing of marzipan (almond paste) and cinnamon. The marzipan log in the center doesn't melt fully, forming a juicy almond core surrounded by soft spiced dough. The result is a texture-rich holiday treat.
🕒 Prep Time 40 mins
🍳 Cook Time 40 mins
⌛ Total Time 2 hrs 40 mins
🍽️ Servings 10 servings
🔥 Calories 385 kcal
🌍 Cuisine German

Ingredients

Equipment Needed

  • Mixing bowls
  • Mixer
  • Rolling pin
  • Baking sheet
  • Sifter

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts (Almond)

Instructions

1 ✓

Proof yeast in warm milk with a spoon of sugar and little flour. Let foam for 10-15 mins.

Tip: Yeast needs warmth (approx 95°F) and food (sugar). Too hot milk kills fungi.
2 ✓

Mix flour with salt, remaining sugar, vanilla. Add egg, soft butter, yeast mixture. Knead until silky.

Tip: Fat coats flour, so gluten forms slower – be patient with kneading.
3 ✓

Cover and rise 50-60 mins until doubled.

Tip: Drafts are enemies; dough catches a 'cold' and stops rising.
4 ✓

Knead marzipan to soften, roll into a log length of the dough.

Tip: Body heat softens almond oil in marzipan.
5 ✓

Roll dough to rectangle. Sprinkle with cinnamon, place marzipan log in center, fold over to Stollen shape.

Tip: Cinnamon oils permeate dough during baking.
6 ✓

Rest on sheet 20 mins, bake at 350°F (180°C) 35-40 mins.

Tip: Resting regains elasticity, preventing uncontrolled cracking.
7 ✓

Brush hot loaf with melted butter, dust thick with powdered sugar. Cool completely.

Tip: Butter-sugar coating preserves the cake.

Recipe FAQ

Why does the side crack?
This isn't a flaw in Stollen, but part of its rustic charm. If it splits too much, you likely didn't rest it enough after shaping.
Can I use margarine?
Technically yes, but the flavor and texture (due to butter's lower melting point) are superior with real butter.

Ingredients

  • 4 cups All-Purpose Flour
  • 1 packet Active Dry Yeast (0.25 oz)
  • 3/4 cup Warm Milk (plus 2 tbsp)
  • 1/2 cup Sugar
  • 10 tbsp Unsalted Butter (soft)
  • 4 tbsp Butter (melted, for brushing)
  • 1 large Egg
  • 1 pinch Salt
  • 1 tsp Vanilla Extract
  • 2 tsp Ground Cinnamon
  • 5 oz Marzipan (Almond Paste)
  • 3/4 cup Powdered Sugar (for dusting)