Name: Sourdough Stollen with Dried Fruit, Nuts, and Marzipan Recipe
Prep time: 25 min
Cook time: 40 min
Total time: PT-490093H35M6S
Cuisine: German
Ingredients: 3 cups flour; 1 cup active sourdough starter; 1/2 cup milk; 1/4 cup sugar; 1/3 cup softened butter; 1 egg; 1 teaspoon cinnamon; 1 teaspoon yeast (optional, for added rise); 1 cup dried fruit mix (such as raisins, currants, chopped dried apricots); 1/4 cup chopped nuts (such as almonds or hazelnuts); 4 ounces marzipan; Powdered sugar for dusting

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If you’re looking to infuse your holiday table with a truly special treat, you have to try this Sourdough Stollen with Dried Fruit, Nuts, and Marzipan Recipe. It’s a traditional German Christmas bread that’s been given an irresistible twist by incorporating a lively sourdough base. The result is a beautifully textured loaf, bursting with the sweetness of dried fruit, the crunch of nuts, and the luscious surprise of marzipan running through the center. This festive bread perfectly balances tangy sourdough notes with warm spices and the rich depth of holiday flavors, making it a must-bake for the season!

Ingredients You’ll Need

A long roll of bread dusted with white powdered sugar covers the top layer, showing a slightly cracked golden brown crust beneath. The bread is sliced at the front, revealing one thick inner layer that spirals, filled with a light beige dough featuring dark brown and golden bits scattered inside, likely nuts and dried fruit. The roll lies on a light wooden cutting board with a smooth texture. In the background, two pine cones and a gray cloth are slightly out of focus. The surface beneath the cutting board is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Getting started with this Sourdough Stollen is easier than you might think because the ingredients are simple, yet each plays a crucial role in building the loaf’s flavor, texture, and stunning presentation. From the tangy sourdough starter to the comforting cinnamon and soft marzipan, every element works together harmoniously.

3 cups flour: The foundation of your dough that provides structure and bite.
1 cup active sourdough starter: Adds natural fermentation, giving your stollen a wonderful tang and light crumb.
1/2 cup milk: Brings moisture and richness to the dough, helping it stay soft.
1/4 cup sugar: Sweetens the dough just enough to balance the sourdough’s tang without overpowering other flavors.
1/3 cup softened butter: Infuses tenderness and gives the loaf that melt-in-your-mouth quality.
1 egg: Binds ingredients and enriches the dough’s texture and color.
1 cup dried fruit mix: A colorful blend of dried fruits adding bursts of sweetness and chewy texture throughout.
1/4 cup chopped nuts: Provides a satisfying crunch and nutty aroma.
4 ounces marzipan: The star of the show, wrapped inside the loaf for that delightful sweet surprise.
1 teaspoon cinnamon: Warms up the flavors and adds a classic holiday spice note.
1 teaspoon yeast (optional): Helps boost the rise if your starter isn’t very active.
Powdered sugar for dusting: Gives the bread its signature snowy finish and a little extra sweetness.

How to Make Sourdough Stollen with Dried Fruit, Nuts, and Marzipan Recipe

Step 1: Preparing the Dough

Begin by combining the flour, sourdough starter, milk, sugar, softened butter, egg, dried fruits, nuts, cinnamon, and yeast (if using) in a large mixing bowl. Knead this mixture gently until it forms a smooth, cohesive dough that springs back slightly when pressed. This process develops gluten and ensures a light but structured loaf.

Step 2: Letting the Dough Rise

Once kneaded, cover the dough and let it rise at room temperature for 4 to 6 hours, or ideally overnight if you have time. This slow fermentation allows the sourdough to develop depth of flavor and a delicate crumb structure, essential to this unique twist on classic stollen.

Step 3: Shaping the Stollen

After the dough has doubled in size, gently flatten it into a rectangle on a floured surface. Roll the marzipan into a log shape and place it lengthwise in the center of the dough. Carefully fold the dough over the marzipan, sealing the edges to encase the sweet filling completely. This step creates the signature surprise when slicing into the loaf.

Step 4: Baking to Perfection

Transfer the shaped loaf onto a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes. The stollen should turn a beautiful golden brown with a fragrant aroma wafting through your kitchen, signaling it’s ready to be dusted with powdered sugar.

Step 5: The Final Touch

Once cooled slightly, generously dust the stollen with powdered sugar. This not only adds sweetness but recreates the snowy, festive appearance traditional to holiday stollen. Allow the bread to cool completely before slicing to maintain its shape and reveal the delightful marzipan center.

How to Serve Sourdough Stollen with Dried Fruit, Nuts, and Marzipan Recipe

A white rectangular plate on a white marbled surface holds several slices of a light tan fruit bread filled with dark raisins and bits of nuts. The bread has a dusting of white powdered sugar on top with a slightly rough texture. The background shows blurred festive decorations and a soft warm light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra festive touch, consider sprinkling additional powdered sugar just before serving or adding a thin smear of softened butter on warm slices. Some fresh cranberries or candied orange peel on the side can also accentuate the seasonal flavors beautifully.

Side Dishes

This loaf pairs wonderfully with a warm cup of mulled wine, spiced cider, or even a modest glass of eggnog. If you’re serving it for breakfast or brunch, fresh fruit or a simple cheese platter complement the tangy, nutty flavors of the stollen really well.

Creative Ways to Present

Slice the stollen and arrange it on a rustic wooden board surrounded by pine sprigs, cinnamon sticks, and dried orange slices to evoke all the cozy holiday vibes. Wrapping individual slices in parchment tied with twine makes an incredibly thoughtful handmade gift for friends or neighbors.

Make Ahead and Storage

Storing Leftovers

This sourdough stollen tastes even better after a day or two as the flavors deepen. Store the loaf wrapped tightly in plastic wrap or an airtight container at room temperature for up to several days. This will keep it moist and allow all those wonderful ingredients to meld perfectly.

Freezing

If you want to enjoy this Sourdough Stollen with Dried Fruit, Nuts, and Marzipan Recipe later, it freezes beautifully. Wrap it tightly in foil and place it in a freezer-safe bag, where it can be kept for up to three months. Thaw overnight at room temperature before serving.

Reheating

To refresh slices, warm them gently in a toaster oven or conventional oven at a low temperature for a few minutes. This brings back that fresh-baked texture and enhances the aroma, making each bite taste like it just came from the oven.

FAQs

Can I use store-bought yeast instead of sourdough starter?

Absolutely! While this recipe showcases the unique tang from sourdough, a small amount of commercial yeast can be used to speed up rising times. Just keep in mind the flavor profile will be less complex without the starter’s natural fermentation.

What types of dried fruit work best?

A mix of raisins, currants, chopped dried apricots, and cherries gives excellent flavor and color contrast. Feel free to tailor the fruit mix to your preferences or what you have on hand.

Is marzipan necessary?

The marzipan filling is traditional and adds delightful sweetness and texture, but if you prefer, you can leave it out or substitute with a nut butter if you want to experiment with different flavor profiles.

How long does the dough need to rise?

The dough should ideally rise for 4 to 6 hours or overnight. This slow fermentation is key to developing the characteristic sourdough flavor and proper texture in the stollen.

Can I make this recipe gluten-free?

This recipe relies heavily on gluten for structure, so a direct gluten-free substitution is challenging. However, experimenting with gluten-free flour blends designed for bread may work, but expect differences in texture and rise.

Final Thoughts

There is something truly magical about this Sourdough Stollen with Dried Fruit, Nuts, and Marzipan Recipe that makes any holiday season feel extra special. The combination of tangy sourdough, rich marzipan, and festive fruits and nuts creates a loaf that’s more than just bread—it’s a celebration in every bite. I wholeheartedly encourage you to give this recipe a try and make it a cherished part of your holiday baking traditions!