Stollen (German Christmas Bread) Recipe

Ingredients You’ll Need

For the fruit mixture:

• 1 cup golden raisins
• 1 cup dried currants
• 1/2 cup candied orange peel, diced
• 1/2 cup candied lemon peel, diced
• 1/3 cup dried cranberries
• 1/4 cup dark rum or orange juice
• Zest of 1 lemon

For the dough:

• 4 1/2 cups all-purpose flour, plus more for kneading
• 1/2 cup granulated sugar
• 1 package (2 1/4 teaspoons) instant yeast
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground mace
• 1 cup whole milk, warm (110°F)
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

For the filling and finishing:

• 7-8 ounces marzipan, shaped into 2 logs
• 1/2 cup sliced almonds
• 1/2 cup melted butter for brushing
• 1 1/2 cups powdered sugar for dusting

Understanding Stollen Tradition

Stollen dates back to 15th century Dresden, Germany, where it was originally a simple bread made during Advent fasting. Over centuries, it evolved into the rich, fruit-laden loaf we know today, becoming so important that Dresden hosts an annual Stollen festival celebrating this Christmas treasure.

Soaking the Fruit

In a medium bowl, combine raisins, currants, candied peels, cranberries, rum or juice, and lemon zest. Toss well, cover, and let soak for at least 2 hours or overnight. This maceration plumps the fruits and infuses them with flavor while preventing them from drying out during baking.

Preparing the Dough Base

In a large bowl or stand mixer, combine flour, sugar, instant yeast, salt, cardamom, nutmeg, and mace. The aromatic spices are essential to authentic Stollen flavor – don’t skip or substitute them. Mix the dry ingredients thoroughly to distribute the yeast and spices evenly.

Mixing the Wet Ingredients

In a separate bowl, whisk together warm milk, softened butter, eggs, vanilla extract, and almond extract until well combined. The butter should be soft enough to incorporate easily but not melted, which would make the dough too greasy.

Creating the Enriched Dough

Add the wet ingredients to the dry ingredients and mix on low speed with a dough hook (or by hand) until a shaggy dough forms. Increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and slightly sticky. It should pull away from the bowl sides but still cling slightly.

Incorporating the Soaked Fruit

Drain the soaked fruit well, reserving any liquid for other uses. On low speed or by hand, gently fold the fruit and sliced almonds into the dough until evenly distributed. This takes patience – work slowly to avoid breaking up the fruit or overworking the dough.

First Rise

Place the fruit-studded dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm, draft-free place for 1 to 1 1/2 hours until nearly doubled in size. The heavy fruit slows the rising, so be patient.

Shaping the Marzipan

While dough rises, divide marzipan into 2 equal pieces and roll each into a log about 10 inches long and 1 inch thick. The marzipan will form the sweet center of each Stollen, providing that signature almond flavor and moist texture.

Dividing and Shaping

Turn the risen dough onto a lightly floured surface and divide in half. Working with one piece at a time, pat or roll into an oval about 10×12 inches. The dough will be heavy and dense from the fruit – this is normal and correct.

Adding the Marzipan Center

Place one marzipan log lengthwise down the center of the oval, slightly off-center toward one long edge. Fold the longer side of dough over the marzipan, overlapping the edges by about 1 inch. Press gently to seal, creating the distinctive Stollen shape that’s higher on one side.

Creating the Traditional Shape

The finished loaf should look like an elongated oval that’s higher on one side, symbolizing the wrapped Christ child. Taper the ends slightly for the classic Stollen appearance. Repeat with the second piece of dough and remaining marzipan log.

Second Rise

Place shaped loaves on a parchment-lined baking sheet, leaving plenty of space between them for expansion. Cover loosely with plastic wrap and let rise for 45 minutes to 1 hour until slightly puffy. They won’t double in size due to the heavy fruit content.

Baking to Golden Perfection

Preheat oven to 350°F. Bake for 35-40 minutes until golden brown and the internal temperature reaches 190°F. The loaves should sound hollow when tapped on the bottom and be deeply golden all over. If browning too quickly, tent with foil.

The Butter Bath

Immediately after removing from the oven, generously brush the hot loaves all over with melted butter. Use plenty – the bread should be thoroughly saturated. This butter keeps the Stollen moist and adds richness while creating a base for the powdered sugar coating.

Generous Sugar Coating

While still warm and buttery, dust the loaves generously with powdered sugar through a fine-mesh sieve. Use much more than you think necessary – a thick, snowy coating is traditional. Let cool slightly, then apply a second generous coating of powdered sugar.

Cooling and Setting

Let the Stollen cool completely on a wire rack before slicing, about 2 hours. As it cools, the butter and sugar coating will set, creating that distinctive white exterior that gives Stollen its characteristic appearance.

Total Preparation Time

This traditional Christmas bread requires approximately 5 to 6 hours from start to finish, including 2 hours for fruit soaking, 30 minutes of active preparation, 2 to 2 1/2 hours of rising time, 40 minutes of baking, and 2 hours of cooling. The process is time-intensive but mostly passive, perfect for a relaxed baking day.

Serving and Nutritional Information

This recipe yields 2 loaves, each serving 6 to 8 people, with each slice containing approximately 385 calories. Each serving provides about 6 grams of protein, 14 grams of fat, and 62 grams of carbohydrates. The bread is rich in dried fruits providing fiber and minerals, almonds offering healthy fats, and aromatic spices contributing antioxidants.

What to Serve With Your Stollen

Stollen is traditionally enjoyed sliced and served with morning coffee or afternoon tea during the Christmas season. In Germany, it’s often accompanied by mulled wine (Glühwein) or hot chocolate. The rich, sweet bread needs no accompaniment but can be lightly buttered if desired.

Expert Tips for Authentic Results

Use high-quality marzipan with at least 50% almond content for the best flavor and texture. Cheap marzipan can be grainy or artificially flavored, which compromises the authentic taste that makes Stollen special.

Don’t skimp on the butter and powdered sugar coating – this generous application is traditional and essential for keeping the bread moist during storage. The thick white coating should look like a heavy snowfall.

Let the fruit soak thoroughly to plump and soften. Well-soaked fruit distributes better in the dough and stays moist during baking, preventing dry pockets that can make slicing difficult.

Aging for Optimal Flavor

Stollen actually improves with age. Wrap tightly in plastic wrap, then foil, and store at room temperature for at least 3 days before slicing. The flavors meld and develop, while the texture becomes more cohesive. Stollen keeps for 2-3 weeks this way, or freeze for up to 3 months.

Traditional Gifting

Stollen makes wonderful Christmas gifts. Wrap cooled loaves in decorative cellophane, tie with festive ribbon, and attach a note explaining the tradition. The bread’s long shelf life makes it perfect for advance preparation and gifting throughout the season.

Slicing and Serving

Use a serrated knife and slice Stollen about 1/2 inch thick. The slices should reveal the marzipan center ribbon and evenly distributed fruit. Serve at room temperature for the best flavor and texture. Some prefer to lightly toast slices.

Storage Guidelines

Store tightly wrapped at room temperature for up to 3 weeks. The high sugar and butter content act as preservatives. Re-dust with powdered sugar before serving if the coating has been absorbed. For longer storage, freeze wrapped loaves for up to 3 months.

Flavor Variations

While traditional Stollen is sacred in Germany, home bakers can experiment with different dried fruits like apricots or figs, add chocolate chips for a modern twist, or use different nuts like hazelnuts or pistachios. Each variation creates a unique family tradition.

Troubleshooting Common Issues

If dough is too sticky to handle, add flour gradually during kneading. If fruit sinks to the bottom during baking, the dough may be too wet or fruit not drained well enough. If Stollen is dry, increase the butter coating next time or store more tightly wrapped.