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Butter Stollen with nut and fruit filling

Thu, 3 December, 2020

Butter Stollen with marzipan for Christmas. One dough, two loaves of delightfulness. An authentic German recipe, as reliable as delicious its product is.

stollen with nut filling

My childhood Stollen

My Grandma used to bake Stollen every Christmas. There would be two kinds (and probably at least three loaves of each): Mohnstollen, a rolled-up log filled with a swirl of sweet poppy seed filling, and Nussstolen, ditto, but with a nutty swirl.

She never made the third classic kind: the fruit, peel and almond Stollen. I wonder why? Perhaps because she would use up all the fruit and nuts in her fruitcake, which was packed with raisins, sultanas, peel and a multitude of other goodies.

I used to enjoy Mohnstollen, but the Nuss one I would only eat having scraped the filling out of my slice entirely; an empty swirl of dough on my plate. Children really have no idea of good things, do they? Because nut Stollen is the loveliest thing you could make for Christmas.

traditional stollen with fruit

Stollen is a must for Christmas

I have baked gorgeous Stollens before, and this is a great recipe if very simple. But then Stollen is not a complicated bake – nothing like the attention-seeking panettone which demands an exclusive relationship for at least a week of your life.

The classic fruit and almond Stollen is the easiest: make the dough, stuff it with so much fruit, peel and almonds till it seems there’s more fruit than dough, add a sausage of marzipan just in case it wasn’t rich enough and bake.

The nut filling, let alone poppy, is more complex as it involves rolling the thing out, then rolling it up. But the dough is lovely to work with, pliable and rollable, so it isn’t a huge challenge.

classic butter stollen with smooth nut filling

Butter Stollen

This recipe is a little peculiar; you would not expect to mix your starter dough with what basically amounts to buttercream! Yes, it is a butter Stollen all right – a whole packet of butter goes into these two loaves. Plus the fruit, the nuts, more butter to coat the Stollen after it’s baked, and sugar, and icing sugar – it’s just as well Christmas it once a year.

I found the recipe at fragMutti while looking for a Stollen tin. Not that it is necessary to bake your Christstollen in one – the rustically swaddled loaf looks possibly prettier than the weird triangular one, plus it remains a secret to me how to keep the tin upright in the oven for the duration of the baking.

But the recipe is perfect – translated painstakingly with an old-fashioned dictionary and my own meagre German as I don’t trust Google with such serious endeavours. The marzipan is superb: if you own a food processor or a nut grinder, it will make a very short shrift of the job but even kneading by hand isn’t too taxing.

The starter has an enormous amount of yeast in it but then to carry so much butter and fruit, it needs to. It’s easy to mix and it rises for half an hour while you prepare the nut filling and soak the fruit with rum.

butter stollen with fruit and with nut filling

Butter Stollen with nut filling

The nut filling is made easy again with help from a food processor. Start with whizzing the nuts into not quite powder – it’s nice if there are a few chunky pieces in the mass. Then all the rest comes in and a couple of whizzes later, there’s gorgeous filling that you could be tempted to eat on its own with a spoon.

If you don’t have a food processor, you can easily bash the ingredients together with a spoon, provided you are using ground nuts.

christmas stollen

Butter Stollen with fruit

And then the surprising main dough: butter, butter and more butter! The longer you knead the final dough, the better but within reason. Then divide it in two, one portion is rolled out into a nut filled log and the other almost disappears smothered by all the fruits and almonds. Try to fold them in patiently so they aren’t popping out of the dough merrily but are incorporated within. It’s a tedious job but it pays off.

If you like a challenge, go and consult my Mohnstollen recipe for the poppy seed filling instructions, in order to create a Stollen trio. Which is your favourite one?

Butter Stollen with nut and fruit filling

Servings: makes 2 loavesTime: 4 hours
Rating: (2 reviews)


  • For the marzipan:
  • 65g (¾ cup minus 1 tbsp.) ground almonds
  • 35g (4 tbsp.) icing sugar
  • 3-5 drops rose water
  • For the starter dough:
  • 220g (1¾ cups) strong bread flour
  • 40g (2 tbsp.) fresh or 12g (4 tsp) instant yeast
  • 150ml (23 cups) milk at room temperature
  • For the main dough:
  • 220g (1¾ cups) strong bread flour
  • 250g (1 cup plus 1 tbsp) unsalted butter, softened
  • 30g (2 tbsp.) caster sugar
  • 20g (1½ tbsp.) marzipan, from above
  • 8g (2½ tsp) salt
  • 1 tsp ground ginger
  • 1 tsp ground cardamom
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • zest grated from 1 lemon
  • 100g (1 cup) almond flakes (optional)
  • For the fruit stollen:
  • 100g (¾ cup) raisins and sultanas
  • 20g (2 tbsp.) dried cranberries
  • 30g (3 tbsp.) mixed citrus peel
  • 20g (1 tbsp.) glace cherries
  • 30g (2 tbsp.) blanched almonds
  • 30g (2 tbsp.) rum
  • 40g (3 tbsp.) marzipan, from above
  • For the nut filling:
  • 200g (1½ cups) hazelnuts and walnuts
  • 50g (2 oz.) sponge fingers
  • 30g (1 tbsp. ) marzipan, from above
  • 50ml (2½ tbsp.) milk
  • 50g (4 tbsp.) sugar
  • 25g (1 tbsp.) butter, melted
  • 1 egg
  • zest grated from 1 lemon
  • 1 tsp cinnamon
  • For the coating:
  • 100g (1 stick minus 1 tbsp.) unsalted butter, melted
  • 1 tbsp. cinnamon
  • 4 tbsp. caster sugar
  • icing sugar, for dusting


1. To make the marzipan in a food processor, blend the ground almonds, icing sugar and rose water until the mass starts to clump together into paste.

2. To make it by hand, rub the ingredients with your fingers until it forms clumps, then knead until smooth and pliable.

making marzipan

3. For the starter dough, mix all the ingredients and knead for 8 minutes at medium speed with a dough hook mixer attachment. Cover and rest in a warm place for 30-45 minutes.

stollen starter dough

4. Mix all the ingredients for the main dough except starter dough and almond flakes, if using, until smooth. Add the starter dough and almond flakes and mix at medium speed with a dough hook for 10-15 minutes until smooth and bouncy. Cover and rest for 30 minutes; if you have only one Stollen tin and want to use it for both loaves, divide the dough in two and refrigerate one half until ready to use.

stollen final dough

5. Place the raisins, sultanas and cranberries in a bowl or ziplock bag. Finely chop the peel, glace cherries and almonds and add to the raisins. Warm up the rum and pour over the fruit. Cover or zip up the bag and leave to soak.

soaking fruit

6. Grind the nuts in a food processor. Add all the other ingredients for the nut filling and mix until smooth. Set aside.

stollen nut filling

7. Preheat the oven to 200C/400F/gas 6 with a rack at the lowest level. Lightly butter the Stollen tin.

8. If you haven’t earlier, divide the dough in two. Add the fruit soaked in rum to one portion and fold gently by hand kneading for a long while until the fruit stops popping out of the dough and the dough looks smooth again.

9. Flatten it gently to an oval, place the 40g marzipan shaped into a thin roll in the middle and roll up into a loaf. Place it in the Stollen tin and transfer to the oven if baking one at a time.

shaping fruit stollen

10. For the nut Stollen, roll out the dough into a rectangle (about 30 by 40cm). Spread with the filling leaving an edge of 1-2 cm all round. Now roll it up from the shorter side, fold the long edges inwards and seal the seam. Place in the tin when available.

shaping nut stollen

11. Bake either or both Stollen for 10 minutes, then turn the temperature down to 170C/325F/gas 3 and bake for further 35-40 minutes. The internal temperature at 3cm depth should be 96C.

12. Take the tins out of the oven and turn down onto a chopping board. Mix the caster sugar with the cinnamon.

13. Brush tops and sides with melted butter twice. Sprinkle with cinnamon sugar and transfer onto a cake rack to cool down.

sugar coating stollen

14. Dust with icing sugar when completely cold. Store loosely wrapped in parchment or in a plastic bag. Stollen will keep fantastically well for at least 2 weeks. I have never found how much longer, because there is never any left at that point.

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Your comments

Anna @ CuisineFiend
Hi Jenna - I'm so happy to hear that! And I can never decide which one I like better too.
4 years ago
I made both kinds last night and they were so good! It's hard to say which filling we liked best since we enjoyed both so much. Thank you for sharing this special recipe!
4 years ago
Anna @ CuisineFiend
Hi Jenna - absolutely! The loaves can be placed directly on a baking tray, in the lower part of the oven. You can tent them with foil if browning on top too much.
4 years ago
This looks absolutely delicious and I would love to make it, but I don't have a stollen tin (yet)! Can the loaves be baked free-form, or maybe with a makeshift aluminum foil packet and still hold their shape?
4 years ago

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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