Stollen Wreaths

Combining the visual beauty of holiday wreath bread with the fruit- and brandy-laced flavor
of stollen, these stollen wreaths have nutty grated marzipan and a medley of dried cranberries, figs, and raisins kneaded directly into the dough. Pick up a copy of our 2018 November/December issue for more stollen recipes!

Stollen Wreaths
Makes 2 small wreaths
  • 1⁄2 cup (64 grams) dried cranberries
  • 1⁄2 cup (64 grams) golden raisins
  • 1⁄2 cup (64 grams) chopped dried black mission figs
  • 1⁄2 cup (120 grams) brandy
  • 1⁄4 cup (60 grams) dark rum
  • 1 cup (240 grams) warm whole milk
  • (105°F/41°C to 110°F/43°C), divided
  • 21⁄4 teaspoons (7 grams) active dry yeast
  • 41⁄4 cups (510 grams) all-purpose flour, divided
  • 1 cup (227 grams) unsalted butter, melted and divided
  • 1 large egg (50 grams)
  • 1⁄2 cup (100 grams) granulated sugar, divided
  • 3 tablespoons (9 grams) orange zest
  • 1 tablespoon (3 grams) lemon zest
  • 1 teaspoon (3 grams) kosher salt
  • 2 teaspoons (4 grams) ground cinnamon
  • 1⁄2 teaspoon (1 gram) ground ginger
  • 1⁄2 teaspoon (1 gram) ground nutmeg
  • Vanilla Bean Marzipan (recipe follows)
  • Confectioners’ sugar, for dusting
  1. In a medium bowl, toss together cranberries, raisins, and figs. Pour brandy and rum over fruit. Cover and let stand overnight or for up to 3 days. (The longer it stands, the stronger the flavor.)
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine 1⁄2 cup (120 grams) warm milk and yeast. Let stand until mixture is foamy, about 10 minutes. Add 1 cup (120 grams) flour, and beat at low speed until a smooth dough forms, about 1 minute. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.
  3. Using the dough hook attachment, add 2⁄3 cup (150 grams) melted butter, egg, 1⁄4 cup (50 grams) granulated sugar, zests, salt, remaining 31⁄4 cups (390 grams) flour, and remaining 1⁄2 cup (120 grams) warm milk, beating at very low speed until combined, about 2 minutes, stopping to scrape sides of bowl as needed. Increase mixer speed to low, and beat until a smooth dough forms, about 18 minutes.
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  5. Punch down dough in center; turn out dough onto a lightly floured surface. Divide dough in half. Cover and let stand for 10 minutes.
  6. In a small bowl, stir together cinnamon, ginger, nutmeg, and remaining 1⁄4 cup (50 grams) granulated sugar. Grate Vanilla Bean Marzipan, and divide in half (150 grams each). Strain fruit, discarding any liquid. Divide fruit mixture in half (119 grams each).
  7. Preheat oven 350°F (180°C).
  8. On a lightly floured surface, roll half of dough into a 22x9-inch rectangle. Liberally brush with some of remaining 1⁄3 cup (77 grams) melted butter. Sprinkle with half of sugar mixture, half of Vanilla Bean Marzipan, and half of fruit mixture, leaving a 1-inch border. Starting with one long side, roll up dough, jelly roll style; pinch edges to seal. Place roll, seam side down, on work surface. Using a bench scraper, cut roll in half lengthwise; turn halves cut side up. Carefully twist dough pieces tightly around each other. Place a sheet of parchment paper on work surface. Carefully move twist onto parchment; form twist into a circle, tucking ends under. (If any pieces of fruit or Vanilla Bean Marzipan fall out, place them back on wreath.) Place wreath on a baking sheet. Brush with some of remaining melted butter. Cover while repeating with remaining dough, sugar mixture, Vanilla Bean Marzipan, and fruit mixture.
  9. Bake until golden brown, a wooden pick inserted in center comes out clean, and an instant-read thermometer inserted near center registers 190°F (88°C), 30 to 35 minutes. While still hot, brush wreaths with remaining melted butter. Let cool completely on pans. Lightly dust with confectioners’ sugar just before serving.

Vanilla Bean Marzipan
Makes about 1 cup
  • 11⁄3 cups (128 grams) almond flour
  • 2⁄3 cup (80 grams) confectioners’ sugar
  • 1⁄4 cup (50 grams) granulated sugar
  • 1 large egg white (30 grams)
  • 1 teaspoon (6 grams) vanilla bean paste
  • 1⁄2 teaspoon (2.5 grams) fresh orange juice
  1. In the work bowl of a food processor, place flour and sugars; pulse until combined. Add egg white, vanilla bean paste, and orange juice; process until mixture holds together. Wrap tightly in plastic wrap, and refrigerate for up to 1 month.



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