CakeChristmas
CakeChristmas
Whole stollen oval and asymmetrical under a matte layer of icing sugar, two detached slices reveal the raisins, candied citrus and a light almond pudding; no part of the bread cut by the frame.
Suggestion for presentation

Retro & Traditional / Brioches, pancakes & donuts

Traditional Stollen with Marzipan and Icing Sugar

A recipe by CakeChristmas / Updated on 30 October 2026.

The large fruity brioche bread keeps its off-centered bump and almond pudding to the cut; butter and icing sugar form the traditional finish.

1 oval stollen of about 28 cm; 12 slices / The large brioche bread with fruit keeps its off-center bump and almond pudding to the cut; butter and icing sugar form the traditional finish.

12Indicative portions
40 minPreparation
45 minBaking
16 h 45Rest & Cooling
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The large fruity brioche bread keeps its off-centered bump and almond pudding to the cut; butter and icing sugar form the traditional finish.

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Original quantity: 12 servings.

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Preparation

  1. Rehydrate the raisins for 20 minutes in warm water, drain and then dry. Knead flour, yeast, milk at 30 °C, sugar, egg and salt for 8 minutes. Stir in the soft butter and knead for another 8 minutes.
  2. Add fruit and cinnamon. Cover and let rise 1 hour 30 minutes to 2 hours in a temperate room: this rich paste must swell clearly without necessarily doubling.
  3. Flatten in oval shape of 28 x 20 cm. Shape the 150 g of marzipan in 24 cm pudding, place it off-center and then fold the paste over, keeping an asymmetrical bump. Place on plate and let stand for 45 minutes.
  4. Cook 40 to 45 minutes at 170 °C. Protect from paper if necessary; check a crumb taken in the center, around 93 °C with a probe, without stinging the almond pudding.
  5. Brush with 30 g of melted butter at the outlet of the oven. Cool for 2 hours, powder with icing sugar and then pack and wait for 12 hours. Present the whole stollen with two loose slices showing the almond heart.

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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