Marzipan Sticks

5 from 5 votes
Prep Time 20 minutes
Cook Time 45 minutes
Rest Time 2 hours 30 minutes
Total Time 3 hours 35 minutes
Course Dinner
Cuisine European
Servings 8 people



  • 21 g Yeast fresh
  • 75 ml Milk
  • 2 Eggs
  • 80 g Sugar
  • 125 g Butter
  • 1 pinch Salt
  • 100 g Almond sticks
  • 80 g Orange peel
  • 80 g Lemon peel
  • 100 g Sultanas
  • 0,5 ampoule Rum flavor as required
  • 0,5 ampoule Bitter mandrel aroma
  • 0,5 ampoule Lemon flavor
  • 200 g Marzipan for the filling
  • 100 g Butter for brushing
  • 100 g Icing sugar for sprinkling


  • For the stollen, first warm the milk and dissolve the yeast in it.
  • Put the flour in a mixing bowl, make a well in the middle and pour the warm yeast milk into it, add 1 tbsp sugar and mix with a little flour in the middle. This is how the pre-dough is made. Let it rise for about 20 minutes in a warm place. In the meantime, melt the butter and let it cool down.
  • If the pre-dough is bubbling, then it is just right. Then add the remaining ingredients and knead everything together until you have a smooth dough that absorbs the orange peel, lemon peel, almonds and sultanas. Then cover the dough and let it rise in a warm place for another hour.
  • In the meantime, knead the marzipan and shape it into a roll. Preheat the oven to 155 ° C O / U heat.
  • Press the stollen dough apart on a floured work surface and place the marzipan roll in the middle of the dough. Now fold over the stollen dough and shape it into stollen. Place the stolle on a baking sheet lined with baking paper. I then put a square baking frame around it so that the stollen stays in shape while baking. Now cover the stollen again and let it rise for another 30 minutes.
  • After the last walking time, bake the stollen in the preheated oven for about 45 minutes until it is golden yellow. While it is still hot, brush the stollen with melted butter and sprinkle with powdered sugar.
  • Let the stollen cool down and leave it wrapped and steep until Christmas. You can also enjoy the stollen straight away.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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