Buttery Marzipan Stollen Recipe (2024)

FAQs

What is the difference between panettone and stollen? ›

Although their different shapes and textures suggest otherwise, panettone (tall and light) and stollen (long and dense) are made from a basic butter- and sugar-enriched yeast dough. Panettone typically contains candied orange peel and raisins; traditional stollen had candied lemon peel and dried cherries as well.

Today, there are many variations of Stollen, but the most popular is the Dresdner Stollen, which is made with raisins, candied fruit, and marzipan. The Stollen is typically dusted with powdered sugar and served during the Christmas season, often accompanied by hot mulled wine.

How long will stollen last? Stollen will last several months if kept covered in a cool, dry place. Stollen loaves are made in early November for the Thanksgiving and Christmas Holidays. Stollen loaves will become more moist and flavorful with age.

Expensive ingredients like almonds, nuts, raisins, orange peel, essence of rose and rum were imported. Because the coronation occurred during the Christmas season, the bakers shaped the loaves to resemble a baby in swaddling clothes in respect for the Christ Child. Ask any baker: Stollen is a labor of love.

Germans baked stollen loaves at Christmas to honor princes and church dignitaries, and to sell at fairs and festivals for holiday celebrations. Early stollen loaves were made as bread without milk or butter because the Catholic church did not allow these ingredients during advent.

Saxony's World Famous Delicacy. The Dresdner Christstollen is a piece of cultural history, a centuries-old baking tradition, a prevailing passion and, above all, a delicious treat. For centuries, Dresden's bakers and pastry makers have kept up this tradition, passing it on from generation to generation.

Think of a Stollen as the love child of a fruit cake and a loaf of bread: it's typically baked from a yeasty dough (replete with dried fruit soaked in rum), then covered in icing sugar. Like you'd expect, you eat a Stollen in slices, often with your coffee or Christmas punch. Some people put butter and jam on it.

Stollen (German: [ˈʃtɔlən] or German: [ʃtɔln]) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German Christmas bread.

No, generally you do not need to refrigerate or freeze your stollen. If you will not be eating the bread for a few months, you may want to store it in the freezer. Otherwise, storing your stollen at room temperature in a bread box or drawer will allow it to last for months.

Serving the Stollen

Traditionally stollen is sliced and served as is with breakfast, although some people prefer to warm individual slices in a toaster or a microwave. Over time, the topping on the stollen may become discolored.

Can you toast marzipan stollen? ›

My new favorite way to enjoy Stollen is to slice it fairly thinly and then toast it under the broiler. I especially like Stollen with Marzipan and toasting this kind of Stollen softens the almond paste so it's creamy and warm. The toasting also brings out the nutty flavor and punches up the dried fruits.

I make homemade Stollen these days so I haven't tried Aldi Stollen and can't vouch for the taste. But they do have 2 different kinds and I imagine it's pretty good based on the other goodies I've tried.

The resulting product, called stollen in it's most generic form, was originally of Jewish origin, and was eaten throughout the Hanukkah season.

Stollen is basically a yeast-based fruit cake with lots of sugar, butter, raisins, rum aroma and powdered sugar. Traditionally there is also high fructose corn sirup involved, so not exactly what you would call a healthy treat (but pretty delicious tbh).

Stollen (German: [ˈʃtɔlən] or German: [ʃtɔln]) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German Christmas bread.

Stollen is a traditional German Christmas loaf densely packed with raisins and rich with real butter. It has a special place amongst traditional German Christmas pastries. Stollen is sometimes referred to as ChristStollen, Weihnachtsstollen or Winterbrot.

Striezel is a word for loaf, and the shape of the bread along with being dusted with powdered sugar was a symbolic shape of the baby jesus in swaddling clothes so it was also called Christstollen. Thev History of Stollen .

In Middle High German, “Strutzel” or “Striezel” referred to a yeast pastry in an elongated, sometimes braided form. It was probably intended as a reminder of the swaddled child in the Christian Christmas story. In some Saxon towns, this “Christbrot” was also called “Stollen” or “Stolle” because of its bead-like body.