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  1. 100 ml warm milk
  2. 40 g yeast
  3. 50 g sugar
  4. 375 g flour
  5. 2 eggs
  6. a pinch of salt
  7. 175 g softened butter
  8. 250 g raisins
  9. 100 g diced candied citron
  10. 100 g ground almonds
  11. 200 g marzipan

For decoration:

  1. 100 g powdered sugar
  2. 75 g melted butter

In a small bowl, dissolve yeast in warm milk. Add one tbsp of sugar and 2 tbsp of flour. Let stand at warm, about 15 minutes.

In a larger bowl, combine the yeast mixture with the eggs, white sugar, salt, softened butter, salt, the remaining sugar and flour. Incorporate in the dough the raisins, candied citron and ground almonds.

Place the dough in a warm place and let it rise about an hour.

When risen, cut into 2 pieces. Roll each into an oval onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough to cover it. Let the stollen rise ina warm place, about half an hour.

Bake the stollen in the preheated oven at 180 degrees C for about 60 minutes (until golden brown).

When cool, brush all over with the melted butter. Dust with powdered sugar.