Go Back
–+ servings
Marzipan Stollen Cake Recipe

Marzipan Stollen Cake Recipe

Sarah Brown
Let me tell you a little secret about marzipan stollen cake. This delightful treat is the epitome of holiday spirit wrapped in dough and dusted with powdered sugar. It’s a bit like biting into a holiday hug, if you know what I mean. 
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine German
Servings 14 Servings
Calories 274 kcal

Equipment

  • Thermometer
  • Small bowl
  • Kitchen towel

Ingredients
  

  • 1 1/2 teaspoons active dry yeast
  • 1/3 cup 3 ounces whole milk
  • 1 large egg yolk
  • 1 tablespoon bourbon whiskey
  • 1/2 cup 3 ounces plump raisins
  • 1/4 cup 1 3/4 ounces plus 1 tablespoon granulated sugar
  • 6 tablespoons 3 ounces unsalted butter, softened, divided
  • 1 1/2 cups 7 1/2 ounces plus 1 tablespoon all-purpose flour, or as needed
  • 3/4 teaspoon sea salt
  • 4 teaspoons finely grated orange zest from one orange
  • 1/3 cup 3 ounces toasted sliced almonds
  • 3 1/2 ounces marzipan
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract

For the Glaze:

  • 4 tablespoons 2 ounces unsalted butter, melted
  • 1 cup 4 ounces powdered sugar

Instructions
 

Step 1: Activate the Yeast

  • First things first, let’s get that yeast going. Warm up the milk until it’s just around body temperature—about 110°F if you have a thermometer. Add the yeast and a pinch of the sugar to it. Let it sit for 10 minutes until it’s frothy. If it’s not bubbling, your yeast might be a dud. Try again with fresh yeast.

Step 2: Prep Time

  • In a small bowl, combine the raisins with the bourbon whiskey. This little soak will plump them up beautifully and infuse them with a subtle hint of booze. Set that aside while you work on the dough.

Step 3: Start the Dough

  • In a large mixing bowl, combine the activated yeast mixture with the egg yolk, remaining sugar, and 4 tablespoons of the softened butter. Mix until creamy. Then, sift in the flour and sea salt. Mix well until it forms a dough. You might need to add a bit more flour if it’s too sticky. Knead it on a floured surface for about 5-7 minutes until smooth.

Step 4: First Rise

  • Place your dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for about an hour. It should double in size.

Step 5: Incorporate Flavors

  • Once the dough has risen, punch it down gently. Add the orange zest, raisins (along with any remaining whiskey), and toasted almonds. Knead until everything is evenly distributed. Now for the fun part—roll out the dough and place the marzipan log in the center. Fold the dough over and shape it into a loaf.

Step 6: Second Rise

  • Place the shaped dough on a parchment-lined baking sheet. Cover again and let it rise for another 30-40 minutes.

Step 7: Bake

  • Preheat your oven to 350°F (175°C). Bake the stollen for about 35-40 minutes until it’s golden brown and sounds hollow when tapped.

Step 8: Glaze Away

  • As soon as you take it out of the oven, brush the hot stollen with melted butter. Generously dust with powdered sugar. Let it cool completely before slicing.

Notes

Each ingredient in this recipe plays a vital role. The yeast needs to be fresh to ensure proper rising. Warming the milk is crucial for activating the yeast. The raisins should be plump for optimum sweetness, and the marzipan should be soft and fresh. You can toast almonds yourself or buy pre-toasted ones. And don’t skip the bourbon—it truly adds a depth of flavor!

Nutrition

Calories: 274kcal
Keyword Marzipan Stollen Cake Recipe
Tried this recipe?Let us know how it was!