Recipes in the world of Flavilo

Slices of Cinnamon-Marzipan Stollen served

Cinnamon-Marzipan Stollen

Stollen is one of the most well-known German Christmas cakes, with its origins dating back to 15th-century Dresden. This cinnamon-marzipan version is a perfect example of how the classic base can be enriched with modern flavors. The softness of the marzipan and the warm, spicy aroma of cinnamon make a perfect pair. As the cake bakes, the scent of cinnamon fills the home – the festive atmosphere is guaranteed. This stollen is an ideal choice for welcoming guests, with breakfast, or even as a gourmet gift. TIP: It is worth adding a little grated orange zest to the marzipan to give the filling a citrusy freshness.

Prep Time 30 min
Preparation 40 min
Total 1 hr 10 min
3300 Kcal
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Ingredients for this recipe

Servings: 10
⭕ 500 g All-purpose flour
⭕ 25 g Fresh yeast
⭕ 200 ml Lukewarm milk
⭕ 100 g Sugar
⭕ 150 g Butter
⭕ 1 Egg
⭕ 1 pinch Salt
⭕ 1 packet Vanilla sugar
⭕ 2 tsp Ground cinnamon
⭕ 150 g Marzipan paste
⭕ 30 g Powdered sugar (for dusting)

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    Preparation Steps

    1

    Crumble the yeast into the lukewarm milk, add a little sugar and a tablespoon of flour, then let it rest in a warm place for 10 minutes. TIP: The yeast is active when it foams and rises on the surface of the milk.

    2

    In a large bowl, combine the flour, remaining sugar, salt, and vanilla sugar. This will form the dry base of the dough.

    3

    Add the egg, proofed yeast, and melted butter. Knead until you have a smooth dough. TIP: The dough should become elastic during kneading but remain slightly soft.

    4

    Cover the bowl and let it rise in a warm place for 45-60 minutes, or until the dough has doubled in size. Prepare the filling in the meantime.

    5

    Shape the marzipan into a cylinder. Mix the cinnamon with a tablespoon of sugar. This mixture will create the cinnamon layer in the dough.

    6

    On a floured surface, roll out the risen dough into a rectangle. Sprinkle with the cinnamon sugar, then place the marzipan in the center.

    7

    Fold the dough lengthwise in half, so that one side slightly overlaps the other. Gently press down the edges – this gives the stollen its distinctive shape.

    8

    Place the dough on a baking sheet lined with parchment paper, cover, and let it rest for 15 minutes. Preheat the oven to 350°F (180°C).

    9

    Bake for 35-40 minutes, or until golden brown. If the top browns too quickly, cover it with parchment paper.

    10

    After it has cooled slightly, sift powdered sugar over the top. TIP: Sifting the powdered sugar gives it a more even and decorative finish.