This traditional German fruit bread is most often served at Christmas. Our dried fruit-studded version has a marzipan centre.

Yield: Makes 1 loaf.



  • 1/3 cup buttermilk
  • 1/2 cup bread flour
  • 1/2 tsp instant yeast
  • 1/2 cup chopped dried assorted fruit
  • 1/2 cup raisins
  • 1/4 cup brandy
  • 1 tsp grated orange peel
  • 3/4 cup almond paste or marzipan
  • 1 2/3 cups bread flour, divided
  • 1/4 cup salted butter, softened
  • 1/4 cup water
  • 1 large egg
  • 2 tbsp granulated sugar
  • 1/4 cup slivered almonds, toasted
  • 1 tbsp salted butter, melted
  • 2 tbsp icing sugar


  1. To prepare sponge, remove buttermilk from refrigerator and let stand at room temperature for 30 minutes. Combine buttermilk, 1/2 cup flour and yeast in a bowl. Cover with plastic wrap. Let sponge stand 1 – 1 1/2 hours. Sponge will rise and fall upon standing.
  2. Meanwhile, combine dried fruit, raisins, brandy and orange peel in a small non-reactive saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Cover and cool completely; set aside.
  3. Turn almond paste out onto a clean surface. Knead almond paste gently and shape into a 1X11 inch log; set aside.
  4. Combine sponge, 1 1/3 cups flour, softened butter, water, egg and granulated sugar in a stand mixer fitted with a flat beater. Using low speed, beat just until combined. Change stand mixer attachment to a dough hook. Using low speed, beat until dough is smooth and elastic, about 8 – 9 minutes. If dough is too sticky, gradually beat in remaining 1/3 cup flour. Add dried fruit mixture and almonds; continue beating for 2 minutes.
  5. Turn dough out onto a lightly floured surface. Knead dough for 1 – 2 minutes. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise until almost doubled in volume, about 1 1/2 – 2 hours.
  6. Turn dough out onto a parchment paper-lined rimmed baking sheet. Roll dough into an oval measuring about 7 1/2x12 1/2 inches. Place almond paste log lengthwise on one half of dough. Fold uncovered half of dough over almond paste, making edges of dough meet. Pinch dough along edge to seal. Cover with greased plastic wrap and let stand for 1 hour.
  7. Meanwhile, preheat oven to 350°F. Uncover stollen and bake until golden brown, about 30 minutes. Brush top of stollen with melted butter. Sprinkle with icing sugar. Remove loaf from pan and cool on a rack.
Nutritional analysis per slice:

136 calories, 5.3 g fat, 2.8 g protein, 18.5 g carbohydrate, 1.1 g fibre, 27 mg sodium

Tip: We used chopped dried apple slices, dried currants and chopped dried Mission figs for the dried assorted fruit in this recipe.