Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sourdough Stollen with Dried Fruit, Nuts, and Marzipan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 63 reviews

  • Author: Alice
  • Total Time: 5 to 8 hours (including 4-6 hour or overnight rise)
  • Yield: 1 loaf (about 12 slices)
  • Diet: Vegetarian

Description

A festive sourdough-based Stollen filled with dried fruit, nuts, and marzipan. This traditional German Christmas bread features a tangy twist from the sourdough starter, combined with warm spices and a sweet marzipan center, making it a perfect holiday treat.

Ingredients

Dough

  • 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)

Mix-ins and Filling

  • 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

Topping

  • Powdered sugar for dusting

Instructions

  1. Prepare the dough: In a large mixing bowl, combine the flour, active sourdough starter, milk, sugar, softened butter, egg, cinnamon, and yeast if using. Mix all ingredients together and knead the dough until it becomes smooth and elastic, about 8-10 minutes.
  2. First rise: Cover the kneaded dough and let it rise at room temperature for 4 to 6 hours or preferably overnight, allowing the sourdough to ferment and the dough to expand significantly.
  3. Add mix-ins and shape: After the dough has risen, gently fold in the dried fruit and chopped nuts until evenly distributed. Flatten the dough into a rectangle on a lightly floured surface.
  4. Fill with marzipan: Roll the marzipan into a log shape and place it in the center of the flattened dough. Fold the dough over the marzipan, sealing the edges to encase the filling evenly.
  5. Bake: Preheat the oven to 350°F (175°C). Place the shaped dough loaf onto a parchment-lined baking sheet and bake for 35 to 40 minutes, or until the crust is golden brown and a skewer inserted into the bread comes out clean.
  6. Cool and dust: Remove the Stollen from the oven and allow it to cool completely on a wire rack. Once cooled, dust generously with powdered sugar before serving to add a traditional snowy finish.

Notes

  • Store the Stollen wrapped tightly in plastic wrap or foil at room temperature for several days; the flavors will deepen and improve over time.
  • It freezes well—wrap tightly and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
  • If you prefer a sweeter and fluffier bread, add the optional yeast along with the sourdough starter.
  • Marzipan can be replaced with almond paste if desired for a slightly different texture.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Bread, Holiday
  • Method: Baking
  • Cuisine: German

Find it online: https://myhomemadecooking.com/sourdough-stollen-with-dried-fruit-nuts-and-marzipan-recipe/