CakeChristmas
CakeChristmas
Four small, oblong, asymmetrical stollens, blond buttery crust with a single white strip of sugar; a cut half shows raisins, citrus and heart of marzipan.
Suggestion for presentation

Chic & Elegant / Brioches, pancakes & donuts

Stollen in eight oblong rolls

A recipe by CakeChristmas / Updated on 30 October 2026.

The Christmas bread is divided into eight pieces, each enclosing a short cylinder of marzipan. A veil of sugar limited to one strip highlights the bump.

8 small stollens of about 12 cm; 16 half-portions / The Christmas bread is divided into eight pieces, each enclosing a short cylinder of marzipan. A veil of sugar limited to one strip highlights the bump.

16Indicative portions
45 minPreparation
56 minBaking
16 hRest & Cooling
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The Christmas bread is divided into eight pieces, each enclosing a short cylinder of marzipan. A veil of sugar limited to one strip highlights the bump.

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Original quantity: 16 servings.

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Preparation

  1. Inflate the raisins for 20 minutes in warm water and then drain and dry. Mix flour, yeast, milk at 30 °C, sugar, egg and salt. Knead for 8 minutes, add the butter and knead for another 8 minutes.
  2. Stir in candied fruit, raisins and cinnamon. Cover and let rise 1 hour 30 minutes to 2 hours, until a clear swelling.
  3. Weigh the dough and divide it into eight. Spread each portion in an oval of 12 x 9 cm. Divide the marzipan into eight 8 cm cylinders; place a centred one on each oval, then fold down and weld the paste. Space the pieces on two plates and let rise for 45 minutes.
  4. Cook one baking tray at a time for 22 to 28 minutes at 170°C; the centres must be cooked and the undersides golden. Brush the 30 g of finishing butter on the eight pieces still hot.
  5. Cool for 1 hour. Place two strips of paper on each loaf to leave only a central strip of 2 cm; powder moderately with icing sugar and remove the papers. Pack and let mature one night.

Preserve and Serve

5 days well packed in a cool room; can freeze in slices.

Baking tips for this recipe

  • Weigh the yeast and uses the type indicated in the recipe: yeast and yeast are not interchangeable.
  • Observe the increase in volume during shoots. A cool room can lengthen the times indicated.
  • Respect the dimensions of the mold and the amount of dough: a brioche too tight or too full does not cook in the same way.

Substitutions and variations

Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.

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