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Cinnamon and marzipan Stollen slices served
Stollen slices dusted with icing sugar filled with marzipan and cinnamon sugar

Cinnamon & marzipan stollen

Author: Flavelo
Recipes Cakes and Desserts
Stollen is the pride of Dresden bakers, with a history dating back to the 15th century. This version builds on the classic pairing of marzipan (a noble blend of almond and sugar) and cinnamon. The marzipan log in the centre doesn't melt completely during baking, but forms a juicy, almond core around which the spiced dough softly settles. The result is a texturally rich festive dish where the fluffiness of the dough meets the creaminess of marzipan.
🕒 Prep Time 2 hrs
🍳 Cook Time 40 mins
⌛ Total Time 2 hrs 40 mins
🍽️ Servings 10 servings
🔥 Calories 385 kcal
🌍 Cuisine German

Ingredients

Equipment Needed

  • Mixing bowls
  • Hand mixer or stand mixer
  • Rolling pin
  • Baking sheet
  • Sieve

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Almonds)

Instructions

1 ✓

Activate the yeast in the lukewarm milk with a tablespoon of sugar and a little flour. Let it work for 10-15 minutes until the top becomes cracked foam.

Tip: Yeast fungi need warmth (approx. 35°C) and food (sugar) to multiply. If the milk is too hot, it kills the fungi.
2 ✓

Mix the flour with salt, remaining sugar and vanilla sugar. Add the egg, soft butter and the activated yeast, then knead until the dough comes away from the bowl and feels silky.

Tip: Fat (butter) coats flour particles, so the gluten network forms slower – be patient with kneading.
3 ✓

Cover the dough and prove in a warm place for 50-60 minutes until doubled in volume.

Tip: Draughts are the biggest enemy of yeast dough because it 'catches a cold' (yeast activity stops).
4 ✓

Knead the marzipan slightly by hand to soften, then roll into a log the same length as the dough.

Tip: Hand warmth softens almond oil in marzipan, making the paste easier to shape.
5 ✓

Roll out the risen dough into a rectangle. Sprinkle evenly with cinnamon (or cinnamon sugar), place the marzipan log in the centre, then fold one half of the dough over the other to create the distinctive Stollen shape.

Tip: Cinnamon essential oils permeate the dough during baking, while marzipan keeps the centre moist.
6 ✓

Rest the shaped loaf on a baking tray lined with parchment for 20 minutes, then bake in an oven preheated to 180°C for 35-40 minutes until golden brown.

Tip: Resting (proving) after shaping lets dough regain elasticity, so it won't crack uncontrollably in the oven.
7 ✓

While still hot, brush generously with melted butter and sift a thick layer of icing sugar over it. Let cool completely before slicing.

Tip: The hot butter-sugar coating preserves the cake and prevents drying out.

Recipe FAQ

Why does the side of the dough crack?
In the case of Stollen, this isn't a fault but part of its rustic character. However, if it splits too much, you probably didn't rest it enough after shaping.
Can I use margarine instead of butter?
Technically yes, but the taste experience and the crumbly texture of the dough (due to butter's lower melting point) will only be authentic with butter.

Ingredients

  • 500 g Plain flour
  • 25 g Fresh yeast
  • 200 ml Lukewarm milk
  • 100 g Sugar
  • 150 g Butter (soft)
  • 50 g Butter (melted, for brushing)
  • 1 pc Egg
  • 1 pinch Salt
  • 1 pack Vanilla sugar
  • 2 tsp Ground cinnamon
  • 150 g Marzipan paste
  • 100 g Icing sugar (for dusting)