Check out our favorite holiday dessert recipes, including this marzipan stollen

The holidays aren’t complete without plenty of sweets; yes, we’re talking about dessert. If you’re still wondering what to serve at the end of your holiday meal, consider stollen, a dense and wonderfully sweet yeast-risen loaf, fragrant with citrus notes, and a German Christmas tradition. This recipe, from former Times Test Kitchen director Donna Deane, adds nutty marzipan to this fruit- and candied-zest-studded loaf for an added surprise. It’s just one of our favorite holiday dessert recipes.

MARZIPAN STOLLEN

Total time: 1 hour, 45 minutes, plus rising and proofing time | Serves 16 to 20 (8 to 10 per loaf)

Note: From Donna Deane.

1/2 cup seedless raisins

1/2 cup dried currants

1 cup diced mixed candied citrus peel ( 1/4-inch dice) (see related recipe)

1/2 cup candied cranberries

1/2 cup brandy

4 to 5 cups flour, divided

2 packages active dry yeast

1/2 cup sugar, divided

1/2 cup milk

1 teaspoon salt

1/2 teaspoon vanilla

2 eggs, at room temperature

1/2 cup butter, softened

1 package (7 ounces) marzipan

Melted butter

1/4 cup powdered sugar