Sour Cherry Marzipan Stollen with Orange Glaze
A festive German-style sweet bread studded with tart dried sour cherries, toasted almonds, and a hidden ribbon of marzipan through the center. Enriched with butter and orange zest, this tender crumb dough is proofed twice for depth, then baked until golden and topped with a bright citrus icing. Traditionally sliced and served throughout the season.
Ingredients
- 7 tbsp butter, softened
- butter, for greasing
- 2 ½ cups strong white bread flour
- bread flour, for dusting
- ¼ tsp salt
- ¼ cups golden superfine sugar
- ¼ oz fast-action dried yeast, sachet
- orange, grated zest
- 3 ½ oz dried sour cherriesdried cranberriesequal weighttart fruit
similar texture and tang
- 2 ¾ oz whole unblanched almonds, roughly chopped
- 10 tbsp milk, warmed
- 4 ½ oz marzipan, good-qualityalmond pasteequal weightnutsadds tree_nuts
less sweet, more intense almond flavor
- ½ cups powdered sugar
- 3 tbsp orange juice
Instructions
- 1
Grease a large baking sheet.
- 2
Sift flour and salt into a large bowl. Rub in butter until resembling fine crumbs.
- 3
Stir in sugar, yeast, orange zest, sour cherries, and chopped almonds.
- 4
Make a well in the center and gradually pour in warmed milk. Mix to a soft dough.
- 5
Turn dough onto a floured surface and knead for 10 minutes until shiny and elastic.
- 6
Place dough in a lightly oiled bowl, cover with cling film, and leave in a warm place for about 1 hour until doubled in size.
- 7
Punch down the dough in the bowl. Turn onto a floured surface and roll out to a large rectangle about 7.75" x 4".
- 8
Roll marzipan into a long sausage shape slightly shorter than the dough. Lay down towards the edge of one long side.
- 9
Fold dough over so marzipan is centered and press to seal.
- 10
Lift onto baking tray and cover with lightly greased cling film. Leave to rise for 30 minutes.
- 11
Preheat oven to 325°F.
- 12
Bake for about 50 minutes until golden and hollow-sounding when tapped on the bottom.
- 13
Wrap in a thick tea towel and cool completely.
- 14
Mix powdered sugar and orange juice to make a runny icing. Spread over the stollen and allow to set.
- 15
Slice to serve.
Tips
Use a warm proofing environment (ideally 24-27°C) to ensure dough doubles properly in first rise.
Knead thoroughly to develop gluten network for the characteristically tender yet structured crumb.
Tap bottom of baked stollen; a hollow sound indicates moisture has baked out and structure has set.
Allow icing to set fully before slicing to prevent streaking.
Stollen improves after a day or two as flavors meld; wrap in foil if keeping beyond serving.
Good to Know
Wrap cooled stollen in foil or plastic wrap. Keeps 3-5 days at room temperature; up to 1 week refrigerated. Freezes wrapped for up to 2 months.
Prepare dough through first rise, then refrigerate up to 8 hours. Bring to room temperature before shaping and second rise. Alternatively, freeze shaped, uncovered stollen for up to 1 month; thaw at room temperature, then proceed with baking.
Slice and serve at room temperature or lightly warmed. Pairs well with coffee, tea, or mulled wine. Traditional gift bread for holiday season.
Common Mistakes
Do not skip the full 10-minute knead to avoid dense, gummy crumb with poor rise.
Do not rush first rise; inadequate doubling results in underdeveloped flavor and tight texture.
Do not seal marzipan ribbon carelessly to avoid it shifting during final proof and baking.
Do not underbake; a hollow tap on the bottom ensures the interior is set and not gummy.
Do not apply icing to a warm stollen to avoid it sliding off before setting.
Substitutions
Dairy-Free Swaps
General Alternatives
less sweet, more intense almond flavor
adds moisture, slightly different texture