This Pomegranate Almond Marzipan Stollen recipe is outstanding. This cake is decadent and festive, and as a result, perfect for the holidays. In addition, the final result is oh-so pretty.
Fold liquor-soaked pomegranate arils and almonds into yeasted buttery stollen dough. Wrap the dough around a cylinder of luscious marzipan. After baking, coat the entire stollen with layers of melted butter, powdered sugar, and pomegranate glaze. Wow.
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This sounds like a lot of steps and perhaps difficult. I assure you, it is not. Making a homemade stollen is completely easy. Don’t let the yeast ingredient put you off. The total prep time is around 20 minutes. However, be aware of the recipe’s 55-minute rise time. Furthermore, the pomegranate glaze is an extra step as well as the marzipan. Also, I pre-soaked dried pomegranate arils in pomegranate liquor. Two hours is fine for this step. Overnight is better.
These dried pomegranate arils are made by Bloom Fresh. I picked them up at the Fancy Food Show in New York City last June. The year before the same company had gifted me with a few packages. Consequently, I used them to make Austrian Christmas cookies.
The Glaze is so easy:
For the stollen glaze, use pomegranate liquor or pure pomegranate juice. The glaze is made with the reserved liquid from soaking the pomegranate arils. Whisk it together with powdered sugar. The color and flavor are stellar. I am aware covering the stollen with powdered sugar AND glaze is over the top. But, hey, it’s the holidays. A time when I celebrate excess.
Substitute fresh pomegranate arils for the dried version. Just skip soaking them in liqueur. Alternatively, swap out the pomegranate for dried cherries or cranberries. Furthermore, soak the fruit in rum or brandy before adding them to the dough.
Pomegranate Almond Marzipan Stollen
Ingredients
For the stollen:
- 1 cup dried pomegranate arils
- Pomegranate Liqueur or pure pomegranate juice for soaking
- 2+1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1/2 package of active dry yeast
- 3/4 cup + 2 tablespoons unsalted butter divided
- 1/4 cup lukewarm milk
- 3/4 cups chopped unsalted almonds
- 4+1/2 oz marzipan
- 1/3 cup powdered sugar
For the glaze:
- 2/3 cup powdered sugar
- 3-4 tablespoons of the reserved liquid pomegranate liqueur or pure pomegranate juice
- 1/4 cup dried pomegranate arils
- 1/4 cup chopped almonds
Instructions
Make the stollen:
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Soak the dried pomegranate arils in pomegranate liqueur or juice for about 2 hours.
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Mix together flour, salt, sugar, and yeast.
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Melt butter, add milk, and pour into the dry mixture.
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Knead until a shiny dough forms.
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Cover with a dish towel and leave for 30 minutes.
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Line a baking sheet with parchment paper.
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Drain the pomegranate arils. reserve the liquid for the glaze or to use in cocktails if you wish.
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Roll out the dough on a lightly floured surface.
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Sprinkle the infused pomegranate arils and chopped almonds over the dough.
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Fold and knead them into the dough.
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Let rise for 15 minutes.
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Pat out the dough into a rectangle shape and place the marzipan down the middle of the dough rectangle vertically.
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Fold the sides over to cover the marzipan completely.
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Transfer to the prepared baking sheet, cover with a clean dish towel, and let rest for 10 minutes.
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Preheat oven to 350 F.
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Place in the oven and Bake for 25 minutes or until the stollen turns golden around the edges.
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Remove from the oven and transfer to a wire rack.
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Place the wire rack back over the parchment-lined baking sheet.
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Melt the remaining butter and brush the tops and sides of the stollen while it is still warm.
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Sprinkle with powdered sugar to coat the entire stollen.
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Let cool completely.
Make the glaze:
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Whisk together the powdered sugar and reserved liquid.
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Drizzle the glaze over the stollen.
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Sprinkle the pomegranate arils and chopped almonds over the glaze.
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When the glaze has dried completely, transfer the stollen to a platter. Cut and serve.
Like this Pomegranate Almond Marzipan Stollen? Also, try some of these holiday recipes:
