Praline-Marzipan Stollen
German stollen has been a beloved Christmas treat for centuries. The marzipan version is especially popular, adding moisture and a pleasant almond flavor to the bread. In this version, the marzipan is paired with praline – caramelized nuts – which provides a crunchy, caramel-like experience in every bite. This combination makes the otherwise soft and spicy dough richer and more flavorful. Tip: It's best to prepare the praline the day before and let it rest in a cool place, making it easier to incorporate into the dough!
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl, add the yeast, sugar, and gingerbread spice mix. Mix the dry ingredients well.
2
Add the warm milk, melted butter, and egg. Knead until you have a smooth, elastic dough. If it's too sticky, add a little flour.
3
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size. Meanwhile, prepare the finely crushed praline and the marzipan log.
4
Knead the praline into the risen dough, ensuring it's evenly distributed. Be careful not to crush it too finely – you want to maintain a bit of crunch.
5
Roll out the dough into an oval shape, then place the marzipan log lengthwise in the center. Fold one half of the dough over, then the other, so that the marzipan is hidden inside.
6
Place on a baking sheet lined with parchment paper, and let it rest for another 30 minutes. Preheat the oven to 350°F (180°C) using the conventional setting (top and bottom heat).
7
Bake for 35–40 minutes, or until golden brown. If the top starts to brown too quickly, cover it with parchment paper. Let it cool completely.
8
Once cooled, generously dust the stollen with powdered sugar. Tip: The flavor of the marzipan and praline will meld even better overnight, and the dough will become more moist.
