Thermomix Christmas Stollen with Pistachio Marzipan
Traditional German Christmas bread made in a Thermomix, combining citrus zest, dried fruits, and slivered almonds with a pistachio marzipan center. The dough is warmed, kneaded, and left to rise twice before baking until golden. Finished with melted butter and icing sugar for a festive, moist crumb that keeps for two weeks.
Ingredients
- 1 orange, zest finely grated
- 1 lemon, zest finely grated
- ½ cups superfine sugar
- 11 tbsp butter
- 1 egg yolk
- 1 oz fresh yeast
- 2 tsp dried yeast
- 1 ¼ cups milk
- 4 ½ cups strong flourall-purpose flour1:1structureadds gluten
slightly less rise
- 5 ½ oz dried or glazed fruit, sultanas, raisins, currants, or cherriesfresh cranberries1:1flavor
tarter result
- 2 ½ oz slivered almonds
- pink salt flakes, pinch
- 1 batch pistachio marzipan
- butter, melted, as needed
- icing sugar, as needed
Instructions
- 1
Mill orange and lemon zests with superfine sugar in Thermomix bowl for 10 seconds at speed 10
- 2
Add butter, egg yolk, milk, and yeast; warm for 4 minutes at 99°F on speed 2
- 3
Add flour and mix for 10 seconds at speed 6
- 4
Add dried fruit, almonds, and salt flakes; knead for 2 minutes on interval setting
- 5
Turn dough onto floured mat and complete incorporation of any fruit by hand; form into a tight ball, wrap, and allow to rise until doubled in size
- 6
Preheat oven to 325°F
- 7
Divide risen dough in half and roll each piece into a flat rectangle
- 8
Spread half the pistachio marzipan across each rectangle and roll up into a log, tucking in ends to seal
- 9
Place seam-side down on a flat baking tray and allow to rise a second time
- 10
Bake for 40 minutes until golden on top and still moist
- 11
Cool for 10 minutes, then brush liberally with melted butter
- 12
Dredge with powdered sugar and leave for 30 minutes
- 13
Dredge again with remaining powdered sugar and decorate with glazed citrus or cherries if desired
Tips
Some fruit may not fully incorporate during machine kneading; complete incorporation by hand when shaping to ensure even distribution
For best flavor, enjoy fresh with extra butter; the stollen keeps refrigerated for up to two weeks
Good to Know
Wrap and refrigerate for up to 2 weeks
Dough can be prepared through first rise, then chilled overnight; proceed with shaping and second rise the next day
Slice and serve fresh, optionally warmed, with butter and tea or coffee. Traditional for Christmas breakfast or morning celebration.
Common Mistakes
Do not rush the first rise; doubling ensures proper fermentation and lighter crumb
Do not skip hand incorporation of fruit after machine kneading; uneven distribution leads to dry patches
Do not under-bake; test that interior is moist, not dense
Do not apply icing sugar to hot loaf; cool for 10 minutes first to prevent melting
Do not omit the 30-minute rest between sugar dredges; it allows butter to set and sugar to adhere
Substitutions
slightly less rise