Author Francoise


  • 500 g flour
  • 1 egg + 1 yolk
  • 70 g sugar
  • 1 package dry yeast
  • 1 tsp salt
  • 170 ml milk (warm)
  • 170 g butter (room temperature)
  • 90 g sliced almond
  • 90 g golden raisin
  • 50 g candied orange peel
  • 50 g candied lemon peel
  • 1 lemon zest
  • Rum or Kirsch
  • For the Marzipan (optional in the recipe):
  • 100 g almonds flour
  • 100 g of powdered sugar
  • 20 g water and 10 g Rum
  • Few drops of almond extract


  • To make the Marzipan (optional in the recipe):
  • In a bowl pour the icing sugar and almond powder, mix well.
  • Add water, Rum, and almond extract. Knead by hand to form a ball (like a pastry).
  • Make a roll with the dough and put in the refrigerator in a plastic wrap until ready for use.
  • To make the Stollen:
  • In a bowl, macerate the raisins in the Rum (or Kirsch) and water.
  • Sift 100g flour in a bowl, add yeast, 1 tbsp of the 70g sugar and warm milk, mix well. This is your "sourdough starter". Cover with plastic wrap and let sit 15 minutes at room temperature.
  • During this time, incorporate the rest of sugar into the butter, add the salt, eggs, lemon zest and mixed well until it is creamy.
  • In a stand mixer, put the rest of flour (400 g), add "sourdough starter" and the mixed of butter. Mix at slow speed until well combined.
  • Add the soaked raisins, almonds, candied oranges and candied lemons. Still beat for a few moments, then roll the dough into a ball. Place it in a large bowl and cover with plastic wrap or a towel and let it rise one hour at room temperature.
  • Roll out the dough in a thick shape of rectangle.
  • Take the Marzipan, rolling it gently until you have the same length of the Stollen. If it is too sticky, put a little bit of powdered sugar. Place the Marzipan along the dough's length and fold the top half of the dough over the bottom half, leaving a one-inch strip of the bottom edge exposed.
  • Let it rest for 30 min.
  • Preheat the oven to 390F then lower to 355F when you put the Stollen inside.
  • Cook for about 40-45 min.
  • Once cooked, place the Stollen on a grid. Melt a few tablespoons of butter and brush well the entire Stollen while it isstill hot with the melted butter. Copiously sprinkle the icing sugar and let it cool completely.