Cherry-poppy marzipan stollen

Xavier Baldwin
not easy
4.7 3
105 mins
105 mins


Servings: 26
  • 1 cube (42 g) Yeast
  • 150 ml Milk
  • 500 g + some flour
  • 2 TABLESPOONS + 50 g sugar
  • 200 g dried cherries
  • 1 package vanilla sugar, salt
  • 200 g + 100 g soft butter
  • 200 g cold marzipan paste
  • 2 packages (250 g each) ready-to-bake poppy seed filling
  • 150–200 g Icing sugar
  • baking paper, possibly aluminium foil


  1. 1

    Dissolve the yeast in lukewarm milk and mix a pre-dough with a part of 500 g flour and 2 tablespoons of sugar. Cover and leave to rise for about 15 minutes. In the meantime chop cherries finely and soak in rum.

  2. 2

    Knead 50 g sugar, vanilla sugar, 1 pinch of salt and 200 g butter with the flour and predough to a smooth dough. Knead in the cherries. Cover and leave to rise again for about 1 hour. In the meantime, coarsely grate the marzipan and knead with the poppy seed filling.

  3. 3

    Knead the dough again. On a floured work surface roll out rectangularly to a thickness of approx. 3 cm. Spread the dough with the poppy seed mixture, leaving a small rim. Fold in short sides approx. 1 1⁄2 cm.

  4. 4

    Roll up the dough sheet so that the folded sides are on the outside. Press the roll a little flatter and form it into a stollen. Put it on a baking tray lined with baking paper and let it rise again covered for about 30 minutes.

  5. 5

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Bake the stollen in a hot oven for approx. 20 minutes. Switch down (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) and continue baking for 30-40 minutes.

  6. 6

    If necessary, cover with aluminium foil during the last 15 minutes of baking time.

  7. 7

    Melt 100 g butter. Finish the stollen with butter and icing sugar. Let cool off. Packed and stored in a cool place, this Stollen will keep for at least 2 weeks.

Nutrition Facts

320 kcal
40 g
15 g
5 g