Marzipan and Raisin Stollen

This classic German yeast bread is a tender sweet dough studded with natural and golden raisins, marzipan and scented with lemon and orange zest. It makes two large loaves, one to keep and one to share!

Prep Time: 20 minutes Rise Time: 1 hour Bake Time: 35 minutes


  • 3/4 cup milk
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • 1/4 cup (1/2 stick) butter
  • 1/2 teaspoon salt
  • 1 package rapid-rise or active dry yeast
  • 1 egg
  • 4 to 4-1/2 cups bread flour or all-purpose flour
  • 2 teaspoons grated orange zest
  • 2 teaspoons grated lemon zest
  • 1 teaspoon grated cardamom, optional
  • 3/4 cup Sun-Maid Natural Raisins
  • 3/4 cup Sun-Maid Golden Raisins
  • 1 package (7 oz.) marzipan, cut into small chunks
  • 2 tablespoons butter, melted
  • Directions

    HEAT milk, water, sugar, butter and salt to 100-110F. Pour into a large mixing bowl or an electric mixer bowl. Add yeast and let stand 10 minutes or until bubbly.
    ADD egg, mix to blend.
    ADD 2 cups flour, zests and cardamom. Mix with wooden spoon, or dough hook until well blended. Add raisins. Gradually add enough additional flour to make a soft dough, about 4 cups flour total.
    TURN dough out onto a floured surface. Knead with hands until smooth and no longer sticky. Place in a lightly floured bowl. Cover and let rise in a draft-free place until doubled, 45-60 minutes.
    PUNCH dough down and knead in half the marzipan. Divide dough into two. Place on a lightly floured surface and pat each piece into a 10 x 8-inch oval. Scatter remaining marzipan lengthwise on center of dough. Fold long edge over to 1-inch from opposite edge. Place on a parchment lined baking sheet, using one baking sheet per loaf. Cover with a towel and et rise until double, 30-45 minutes.
    HEAT oven to 350F. Place pans on separate racks if needed, switching pans half-way through bake time. Bake 30-35 minutes until golden brown and loaf sounds hollow when tapped.
    BRUSH hot loaves with melted butter. Dust generously with powdered sugar. Cool completely. Dust with additional powdered sugar if desired.

    Makes 2 large loaves

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