CakeChristmas
CakeChristmas
The stollen is shaped into a low rectangle folded like a large envelope. The pudding of marzipan remains inside; the wide folds become the decor.
Suggestion for presentation

Illusion cakes / Brioches, pancakes & donuts

Marzipan Envelope Stollen

A recipe by CakeChristmas / Updated on 30 October 2026.

The stollen is shaped into a low rectangle folded like a large envelope. The pudding of marzipan remains inside; the wide folds become the decor.

A fruity envelope of about 28 x 12 cm, 12 parts / Lifted paste enriched, central inclusion and maturation

12Indicative portions
50 minPreparation
45 minBaking
15 hRest & Cooling
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The stollen is shaped into a low rectangle folded like a large envelope. The pudding of marzipan remains inside; the wide folds become the decor. The corresponding shaping and assembly are detailed in the steps.

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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. Spread the dough raised in rectangle of 32 x 24 cm. Flatten the marzipan in a rectangle of 20 x 8 cm and place it in the center. Fold each side 24 cm by 2 cm: the useful length becomes about 28 cm. Then fold the 6 cm long upper edge towards the center, then the 8 cm long lower edge: the flaps overlap for about 2 cm and the envelope measures about 28 x 12 cm. Gently press to weld, solder on top. Let stand for 45 minutes.
  4. Cook 35 to 45 minutes at 170°C, protecting from paper if necessary. The dough should be golden underneath and cooked around the almond.
  5. Brush with finishing butter, cool and then powder with icing sugar leaving the two main flap lines visible. Ideally wait one night before cutting; do not add inedible seal.

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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