Buttery Marzipan Stollen Recipe

Name: Buttery Marzipan Stollen Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup (3 ounces) milk; 1 1/2 teaspoons active dry yeast; 1 1/2 cups (7 1/2 ounces) plus 1 tablespoon bread flour, divided, plus more if needed; 1 tablespoon bourbon; 1/2 cup (3 ounces) raisins; 1/4 cup (1 3/4 ounces) plus 1 tablespoon granulated sugar; 1 large egg yolk; 3/4 teaspoon salt; 6 tablespoons (3 ounces) unsalted butter, softened, divided; 4 teaspoons finely chopped orange peel from one orange (see note); 1/3 cup (3 ounces) sliced almonds; 3 1/2 ounces marzipan; 4 tablespoons (2 ounces) unsalted butter, melted; 1 cup (4 ounces) confectioner's sugar

Servings: persons

1/3 cup (3 ounces) milk
1 1/2 teaspoons active dry yeast
1 1/2 cups (7 1/2 ounces) plus 1 tablespoon bread flour, divided, plus more if needed
1 tablespoon bourbon
1/2 cup (3 ounces) raisins
1/4 cup (1 3/4 ounces) plus 1 tablespoon granulated sugar
1 large egg yolk
3/4 teaspoon salt
6 tablespoons (3 ounces) unsalted butter, softened, divided
4 teaspoons finely chopped orange peel from one orange (see note)
1/3 cup (3 ounces) sliced almonds
3 1/2 ounces marzipan
4 tablespoons (2 ounces) unsalted butter, melted
1 cup (4 ounces) confectioner's sugar

1
Heat milk in small saucepan over low heat until just warm. Pour into bowl of stand mixer and whisk in yeast and 1 tablespoon bread flour. Set aside for 30 minutes. In same unwashed saucepan, gently heat bourbon and raisins until warm; set aside.
2
Add 1 1/4 cups bread flour, sugar, and egg yolk to yeast mixture. Mix with dough hook at low speed just until mixture begins to come together, about 1 minute. With mixer running, add salt and then slowly add butter to incorporate. If dough seems too wet, add up to a few tablespoons more flour. Continue to mix until a soft, smooth dough forms, about 8 minutes. Mix in raisins, orange zest, and almonds until just incorporated.
3
Form dough into a ball, place in a greased bowl, cover, and let rest in a warm place until dough has risen by about 50 percent, 1 to 2 hours.
4
Adjust oven rack to middle position and preheat oven to 350&degF. Line a large baking sheet with parchment paper. Place dough onto lightly floured work surface and press into an 8- by 10-inch oval. Using rolling pin, press a trench lengthwise into the dough about 1/3 from the bottom.
5
Roll the marzipan into a log to fit the length of the stollen. Place the log on worksurface and flatten with a rolling pin to about 1/2 inch thick. Place the strip of marzipan into the trench in the dough.
6
Lift the bottom portion of dough up and over the marzipan to seal it inside, being sure not to fold it so far as to make the edges meet (this will form the hump on top of the stollen). Gently press top of stollen with rolling pin to seal, leaving the hump of dough on the top. Carefully transfer the stollen to the parchment-lined baking sheet, loosely cover, and let rest in a warm place for about 45 minutes.
7
Bake until golden brown and just cooked through, 25 to 30 minutes. Do not overbake or your stollen will be dry.
8
Brush stollen immediately with half the melted butter. Sprinkle with a coating of confectioner's sugar. Brush with remaining melted butter and sift 1/2 of the remaining confectioners' sugar over the top. Let cool. Sift with remaining confectioners' sugar and serve.

775

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup (3 ounces) milk, 1 1/2 teaspoons active dry yeast, 1 1/2 cups (7 1/2 ounces) plus 1 tablespoon bread flour, divided, plus more if needed, 1 tablespoon bourbon, and more.

Yes, Buttery Marzipan Stollen Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!