Stollen - German holiday bread | easy homemade marzipan recipe | ASMR cooking

Prepare 600g of mixed dried fruit and let it soak in boiling water for a couple of minutes.

Zest 2 tangerines or 1 orange.

Add 3 tbsp of rum or cognac to 200ml of freshly squeezed orange juice and mix with the dried fruit; let it soak for 24 hours.

Heat 200ml of milk and dilute 17g of dried yeast in it; add 1 tbsp of sugar and sift 100g of flour, mix well, and leave for 30 minutes.

Add 600g flour, 250g butter, 2 eggs, 1 egg yolk, festive spice mix, salt, and 70g sugar to the yeast mixture; mix until well combined.

Cover the dough with a linen towel and let it rise for about 30-40 minutes.

Add the soaked fruit mixture to the dough and knead for at least 10 minutes; leave to proof for about 3 hours, kneading every hour.

Prepare marzipan by mixing 50g of sugar, 50g of powdered sugar, and 2 egg yolks; place over a bain-marie for about 10 minutes, then add 1 tbsp of Amaretto and 130g of almond flour, mixing until a cohesive dough forms.

Divide the dough into two equal parts, stretch into an oval, and place a marzipan sausage in the center; form a traditional stollen loaf.

Place both stollens on a baking sheet, cover, and leave to proof for 30-50 minutes.

Preheat the oven: if using convection mode, to 160°C (320°F); if not, to 200°C (392°F).

Bake stollens for 10 minutes at 200°C, then reduce heat to 160°C and bake for 30-40 minutes until golden brown.

Check the inside temperature (should be about 90°C); make holes with a skewer and brush with 40g melted butter.

Dust with powdered sugar, cool, and wrap in parchment paper and tin foil.

Equipment Needed

Spice Level: