Recipes in the world of Flavilo

Sliced Lemon Marzipan Stollen sprinkled with powdered sugar on a rustic surface

Lemon Marzipan Stollen

Lemon rarely takes center stage in holiday sweets, yet it adds a special freshness and elegance to sweet, spiced doughs. Lemon Marzipan Stollen combines this freshness with the classic sweet and almondy flavor of marzipan. This version is for those who want to reinterpret traditional pastries with a modern twist. The dough is light yet rich; the aroma of lemon zest fills the kitchen while baking. The marzipan-filled center is a surprise in every slice. Imagine the aroma of freshly baked stollen mixing with the scent of lemon – creating a Christmas and spring-like atmosphere at the same time. Tip: Use untreated organic lemons for the grated zest to avoid chemicals in the cake and get the freshest citrus flavor.

Prep Time 25 min
Preparation 40 min
Total 1 hr 5 min
3100 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 500 g All-purpose flour
⭕ 2 Lemon zest
⭕ 2 tbsp Lemon juice
⭕ 150 g Marzipan
⭕ 100 g Raisins
⭕ 200 ml Milk
⭕ 25 g Yeast
⭕ 100 g Sugar
⭕ 150 g Butter
⭕ 1 pinch Salt
⭕ 30 g Powdered sugar

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    Preparation Steps

    1

    Warm the milk until lukewarm. Crumble the yeast into it, add a teaspoon of sugar, and let it rest for 10 minutes until frothy. This helps activate the yeast and ensures a good texture.

    2

    In a bowl, combine the flour, salt, lemon zest, and the remaining sugar. This forms the dry base of the dough, infusing it with citrus flavor from the start.

    3

    Add the proofed yeast mixture, melted butter, and lemon juice. Knead the dough until smooth and elastic. The lemon juice adds a refreshing aroma without making the dough sour.

    4

    Soak the raisins in lukewarm water or lemon water, then drain and mix them into the dough. Cover and let the dough rise in a warm place for 1 hour.

    5

    Shape the marzipan into a long cylinder. Roll out the risen dough into a rectangle, place the marzipan in the center, and fold the two edges inward, leaving the marzipan in the middle.

    6

    Shape the dough into the classic stollen form: a slightly folded, oblong shape. Place it on a baking sheet lined with parchment paper.

    7

    Preheat the oven to 350°F (180°C) and bake the stollen for 35-40 minutes, or until golden brown. If the top starts to brown too quickly, cover it with aluminum foil.

    8

    While the stollen is still warm, brush it with melted butter and then dust generously with powdered sugar. This classic finish helps retain moisture and gives it a festive look.