I love marzipan, always have, always will – don’t leave it in front of me if you want it back! Those that don’t I’ll never understand. As kids we’d make marzipan shapes in a multitude of colours as mine do now. It starts well with the compulsory snowmen and Santas but there is always a rapid descent into swirls and worms to use up the mixture. Stollen takes marzipan one step further I think, wrapping it in a sweet dough, just right for topping up when feeling half-starved over the Christmas period. I’ve tried to make them several times over the years but without much success. If I can get it right it would be a firm favourite in my household so naturally, there is a perfect challenge for Vanessa.

This is a variation on the traditional stollen: all the taste but in a slightly different shape. I have put them into the Panibois Archiduc cases as they make really lovely gift packing.

In Germany they are often covered in chocolate or icing sugar and decorated, but I like to keep things simple, so I’ve used snow sugar because unlike icing sugar, it doesn’t change colour or melt into the bake, retaining that lovely dredged-in-sugar look. It has so many flavours, and because it is so moist, it will keep for a couple of weeks if you wrap it well. I particularly love the way the flavours develop as it ages – it is a wonderful festive loaf that is relatively straightforward to make, so is great for beginners too.

Vanessa Kimbell runs the Sourdough School, Northampton




Place all the ingredients except the fruit, nuts and marzipan into your bowl. Mix the dough well with your mixer or you can do this by hand (this takes a bit of effort but it uses up some of the calories!).

Once the dough is mixed well add the fruit and nuts. It is a heavy, enriched dough which is why I have used the Osmotolerant yeast to give extra lift. Leave to prove for about an hour and a half or so in a warm room - it really depends on the room temperature - or you could use a proofer to keep your dough nice and cosy, until almost doubled in volume.

Next flour your work surface and divide the dough into two equal parts. Shape them into 5cm deep rectangles the same length as the Archiduc cases, trying to avoid knocking out too much air. Roll the marzipan into cylinders also the length of cases and place on the dough edge. Roll the dough up with the marzipan in the middle then seam-side down in the lined case. Leave to prove for an hour or so until again almost doubled and then either bake immediately or cover and transfer to the fridge in order to further develop the flavours and bake the next day.

Preheat the oven to 200C and bake for 30-40, minutes. Brush with melted butter when cooled but still warm and dredge with snow sugar.

Allow to cool completely.

Will keep in an airtight container for up to 2 weeks.

500g Mulino Marino Type “00” Soffiata
150g Butter
30g Golden caster sugar
18g Osmotolerant yeast (ideal for enriched dough)
10g Super-fine Himalayan salt
250g water

1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground coriander
1/8 tsp Sweet almond essence Mandorla Dolce
1/8 tsp Aroma Veneziana
¼ tsp Ndali Vanilla Extract

400g Sultanas
25g Candied Rainbow Mix
50g roasted nibbed almonds

300g marzipan
3 tbsp melted butter
Snow Sugar to dust

Stand Mixer with dough hook (optional)
2 x Panibois Archiduc cases

featured products

Panibois Archiduc baking cases
(Pack 10) | from £7.50

Archiduc wooden baking mould from Panibois 240x115x70mm, made from poplar wood with lining paper. These moulds are designed for baking and presentation of breads and cakes and are fully biodegradable.

Brød & Taylor Folding Proofer | £144.95

Prove bread and make yogurt with ease with the The Brød & Taylor Proofer. Compact when folded down and ideal for those wanting to prove bread but with no warm cupboard.

Sweet almond essence Mandorla Dolce | £6.99

A few drops of this sweet almond flavouring will strengthen the flavour of ground almonds subtly, and is excellent used in combination with vanilla, or cherries, or apricots. Try making a blueberry muffin with a few drops added to the batter, the delicate flavour of the fruit appears more intense.

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