Two different Christmas stollen!

The German recipe I published in the Advent calendar of Alex on her blog SchokoladenFee


Stollen 4


But as most of you don’t understand German I have the English version here for you. Today I have a Marzipan and Poppy seed stollen for you. Perfect for the Christmas season! It’s the first time I made Christmas stollen, and I totally fell in love with it! 🙂

But now to the recipe!

Marzipan and Poppyseed Christmas stollen
Yields 2
The raisins have to soak over night.
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Prep Time
45 min
Cook Time
1 hr
Total Time
1 hr 45 min
Prep Time
45 min
Cook Time
1 hr
Total Time
1 hr 45 min
For the dough
  1. • 250 g raisins
  2. • 100-200 ml rum
  3. • 375 g flour
  4. • 4 tsp baking powder
  5. • 125 g sugar
  6. • 1 pack of vanilla sugar
  7. • 1 small bottle butter vanilla flavor
  8. • 1 knife point cardamom (ground)
  9. • 1 knife point mace (ground)
  10. • 1 tsp rubbed off orange peel
  11. • 250 g low-fat curd
  12. • 1 egg
  13. • 1 egg yolk
  14. • 150 g soft butter
  15. • 200 g almonds (ground)
For the fillings
  1. • 100 g marzipan paste
  2. • 200 g poppyseeds, ground
  3. • 100 g melted butter
  4. • 100-150 g sugar
  5. • 2 eggs
  6. • 1-2 tsp vanilla sugar
For decoration
  1. • 100 g melted butter
  2. • powdered sugar, amount as you like
  1. On the evening before pickle the raisins in rum so that they can soak over night.
  2. When you are ready on the next day pour the raisins into a sieve so that the rum can drip off.
  3. Mix flour with baking powder and sift it into a bowl. Now add sugar, vanilla sugar, flavor, cardamom, mace, orange peel, curd, egg, egg yolk and butter and mix everything on highest speed for about 5 minutes until you have a smooth dough.
  4. Press a hollow into the dough and fill the ground almonds and rum raisins into it. Knead everything until you have smooth dough, best you use the dough hooks of your mixer. If your dough is too sticky just add a little more flour.
  5. Preheat the oven to 160 °C/320 °F.
  6. Because I made two different stollen I divided the batter in half. Tap both halves into a rectangle on a floured worktop.
  7. For the marzipan stollen roll out the marzipan paste and place it onto the first dough rectangle. If you only want to make Marzipan stollen use 200 g marzipan paste. For the poppyseed mix all ingredients. If it's not sweet enough for you add more sugar. Spread the mass onto the other dough rectangle and leave out an edge.
  8. Roll up the rectangles and form them into a stollen. 🙂 Of course you can also make several small stollen.
  9. Place them onto a baking sheet covered with parchment paper and place them in the oven for 50-60 minutes, smaller ones need about 30-40 minutes.
  10. Take them out and spread the melted butter onto them. Immediately dredge them with powdered sugar as much as you like.
  11. Let them cool and wrap them very tight into cling film/parchment paper and additionally into tinfoil. Now you can enjoy your stollen for several weeks. 🙂 If you let it rest for 3-4 weeks the taste gets more intense. 🙂
Baking Avenue

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