CakeChristmas
CakeChristmas
Whole stollen powdered with icing sugar, grape crumb and candied fruit visible in a detached slice. At the heart of this slice, a small roll of almond presents a clear spiral and cocoa.
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Cakes with surprises / Brioches, pancakes & donuts

Stollen with a Two-Tone Marzipan Swirl

A recipe by CakeChristmas / Updated on 30 October 2026.

The usual heart becomes a small clear and cocoa spiral, hidden in the dry fruit crumb.

Stollen oval with small central almond spiral / Enriched raised paste, central inclusion and maturation

12Indicative portions
45 minPreparation
45 minBaking
15 hRest & Cooling
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Two strips of almond, one natural and the other cacao, are rolled together before being enclosed in the stollen.

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Original quantity: 12 servings.

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Preparation

  1. Rehydrate the raisins for 20 minutes in warm water, then drain and dry. Mix flour, yeast, milk at 30 °C, sugar, egg and salt. Knead for 8 minutes, then add the soft butter and knead for another 8 minutes.
  2. Stir in fruit and cinnamon. Cover and let rise for 1 h 30 to 2 hours in a temperate room; the dough should swell sharply.
  3. Share the marzipan in 80 g nature and 70 g to knead with cocoa. Add only a few drops of water if necessary. Spread each portion between papers in a strip of about 24 x 5 cm, about 4 to 5 mm. Overlay the strips and roll from a long side to obtain a 24 cm spiral bicolor.
  4. Flatten the raised dough into an oval of 28 x 20 cm. Lay the almond roll slightly off-center and fold the dough over it keeping an asymmetrical bump. Weld the ends, leave to rise for 45 minutes.
  5. Cook 40 to 45 minutes at 170 °C. Cover at the end of cooking if necessary; the bottom should be golden and the crumb cooked.
  6. Brush with melted butter at the exit of the oven. Cool on rack, powder with icing sugar and pack. Ideally wait until the next day.
  7. Cut a slice in the middle after complete cooling; the small cocoa spiral should remain wrapped in crumbs.

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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