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Christmas Stollen

Prep Time:2 1/2 Hours
Cook Time:30 Minutes

Nutritional Information

Move over fruit cake! You have competition!


  • For the Loaf:
  • 350 grams all purpose flour
  • 80 grams butter, melted, plus extra for brushing the loaf
  • 150 ml milk, lukewarm
  • 1 egg
  • 60 grams granulated sugar
  • 7grams instant yeast
  • 3 teaspoon cognac, or any dark alcohol
  • 1/2 teaspoon salt
  • 300 grams dried cranberries
  • 150 grams pumpkin seeds
  • powdered sugar for dusting
  • For the Marzipan:
  • 1 1/2 cups almond flour (you can grind blanched almonds in a food processor)
  • 1 1/2 cups powdered sugar
  • 2 teaspoon almond extract
  • 1 teaspoon quality food grade rose water
  • 1 egg white


  • 1. For the Loaf:
  • 2. Mix the flour, sugar, salt, yeast and sugar. Then add the milk, cognac, egg and the melted butter. Mix together with a spoon or in an electric mixer with the paddle attachment.
  • 3. Turn the dough out onto a floured surface and knead the dough to develop the gluten. The dough will be very sticky. After 10 minutes the dough should stop sticking so much to your hands. Place the dough into a clean bowl and cover with plastic wrap and let is proof (rise) for 50 minutes.
  • 4. Turn the dough out onto a floured surface. Punch down the dough and place the dried cranberries and pumpkin seeds on top of the dough. Fold the dough and knead in the ingredients.
  • 5. Knead in the egg and shape the dough into a long thick log. Next, shape the dough into an elongated oval. Punch down half of the dough so there is a thin half and a thick half. Place the marzipan on the thin part of the oval and fold over the thick part so that it creates a loaf. Pinch the odugh together so the marzipan does not show through. Cup the ends of the loaf with your hands and softly push towards the middle to shape the loaf. Let the loaf proof for another 50 minutes under a moist clean towel.
  • 6. Preheat EGG to 350 degrees Fahrenheit using indirect heat. Brush the loaf with a generous amount of melted butter. Place the loaf on a greased baking sheet. Bake for 30 minutes until the loaf is golden brown. Remove from the EGG
  • 7. Let the loaf cool on a baking rack before dusting it generously with powdered sugar.
  • 8. For the Marzipan:
  • 9. Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white and process until a thick dough is formed. If the dough is too wet and sticky, add more powdered sugar and ground almonds. Keep in mind the dough will become firmer after it has been refrigerated.
  • 10. Turn the almond marzipan out onto a clean work surface and knead a few times. Form it into a log, wrap it up with plastic wrap and refrigerate.
  • 11. Bring to room temperature before using.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828