Packed With Fruit! Stollen

Packed With Fruit! Stollen

This is a fruit-packed stollen that smells wonderful.

Ingredients: 18 cm; 6 loaves

For the stollen dough:
French bread flour
400 g
80 g
Dry yeast (fermented)
8 g
Egg (Medium)
2 (100 g)
130 g
3 g
1/2-1 teaspoon
Cardamom, cloves
1/3 teaspoon of each
Unsalted butter
140 g
Mixed dried fruit chunks
380 g
Diced almonds (roasted)
60 g
Raw marzipan (Marzipanrohmasse)
180 g
For the finishing touch:
Melted butter (unsalted)
120 g
Granulated sugar
150 g
Powdered sugar
As needed


1. Make the stollen dough. Knead all of the ingredients together aside from the butter, fruit, and nuts. (This is a stiff dough).
2. Add softened butter to the dough in 3~4 batches and knead it in. It is done once it stretches well and you can vaguely see your fingers when you stretch out the dough.
3. Add the dried fruits and nuts after mixing in all of the butter, and knead until they are evenly distributed in the dough. Roll into a ball.
4. Tip: I use a commercial stollen dried fruit mix mostly. If using homemade sugared citrus peels or rum raisin, make sure to pat them dry before using.
5. Wrap in plastic wrap, and let the dough rise to about twice the size. (It takes about 2 hours at room temperature).
6. Roll out the dough on a surface covered in flour, divide into 6 equal portions, and roll out to 18 x 10 cm with a rolling pin. Divide the marzipan into 6 portions, roll into logs and place it 1/3 on the dough.
7. Spread the marzipan into the fold of the dough, and press the sides together firmly so it won't open up.
8. Proof the dough at 30 °C for 20~25 minutes to lightly ferment, and then bake in an oven preheated to 200 °C for 35~40 minutes. Melt butter for the finishing touch while it is baking.
9. Coat the entire surface with lots of the melted butter to let it sink into the dough.
10. Coat the entire surface with granulated sugar, sprinkle lots of powdered sugar on the bottom and top, and it is done. Wrap in plastic wrap to store.
11. To make raw marzipan (Marzipanrohmasse) from scratch, mix 90g almonds, 90g sugar, and 20g egg together well, gather into one lump. Refrigerate overnight before using.

Story Behind this Recipe

I wanted to make a stollen that didn't have a lot of difficult steps. I also wanted to add as much fruit as possible, so I modified the recipe.