Fine Marzipan Stollen

Recipe by Lubeca.

(Makes 3 stollen of approx 1.2kg)


600g Wheat flour
400g Milk
100g Fresh yeast

600g Wheat flour
120g Sugar
600g Butter
230g Marzipan almond paste (SCM390A)
60g Egg
12g Salt
4g Stollen mixed herbs, vanilla, lemon

900g Marzipan almond paste (SCM390A)

Egg white
Concentrated butter for brushing
Vanilla sugar and powdered sugar


  1. Make the pre-dough from milk, yeast and flour and let it ferment for approx. 30 minutes.
  2. Knead the pre-dough with the other dough ingredients in a mixer into a smooth – leave it to rest.
  3. Weigh the dough into 900g balls. Rest further.
  4. Roll the dough out to the length of the Stollen baking dish and approx. 20cm wide.
  5. Brush with a thin layer of egg white.
  6. Roll out 300g of the marzipan almond-paste into a 3-4mm thick sheet. Lay this marzipan onto the centre of the dough.

Bake: at approx. 200°c (reduce to 180°c). Baking time: approx. 45–60 minutes (depending on the size of the Stollen and the oven)

We recommend baking the Stollen on a flat baking tray. The core temperature should reach 95°c.