Traditional German Christmas Stollen

Last updated on April 16th, 2025

Have you ever been greeted by the unmistakable aroma of freshly baked Stollen? This beloved Christmas bread, with its rich history dating back to 15th century Dresden, has become synonymous with holiday celebrations across Germany and beyond. And it’s time you try making it yourself!

What is Stollen?

Stollen is no ordinary fruit bread – I think it’s an absolutely delicious masterpiece.

The bread’s distinctive shape, with its folded structure, is said to represent the Baby Jesus wrapped in swaddling clothes, making it not just delicious but meaningful too.

The Perfect Stollen Recipe

Ingredients

For the Dough

• 4 cups all-purpose flour
• 1 cup lukewarm milk
• 2 1/4 teaspoons active dry yeast
• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon orange zest

For the Fruit Mixture

• 1 cup raisins
• 1/2 cup candied orange peel
• 1/2 cup candied citron
• 1/4 cup rum (for soaking fruits)

Additional

• 8 oz marzipan
• 1/2 cup melted butter (for coating)
• 1 cup powdered sugar (for dusting)

How to Make

1. Prepare the Fruit The night before baking, combine raisins, candied orange peel, and citron in a bowl. Pour rum over them, cover, and let soak overnight.
2. Make the Dough
   • In a large bowl, dissolve yeast in lukewarm milk
   • Mix flour, sugar, and salt in a separate bowl
   • Add softened butter, eggs, and vanilla to the flour mixture
   • Combine with the yeast mixture and knead until smooth (about 10 minutes)
   • Add soaked fruits and orange zest, mixing until evenly distributed
3. First Rise Let the dough rise in a warm place for 1 hour or until doubled in size.
4. Shape the Stollen
   • Roll dough into a rectangle (about 12×16 inches)
   • Shape marzipan into a log and place along the center
   • Fold one side over the marzipan, leaving a 1-inch border on the other side
   • Press the seam gently to seal
5. Second Rise and Bake
   • Let rise for another 30 minutes
   • Bake at 350°F (175°C) for 45-50 minutes until golden brown
   • Test with a skewer – it should come out clean
6. Finishing Touches
   • While still hot, brush generously with melted butter
   • Dust heavily with powdered sugar
   • Once cool, add a second coating of butter and sugar

The Secret to Perfect Stollen

What makes exceptional Stollen? Aging and temperature.

After baking, wrap your Stollen tightly in plastic wrap and store it in a cool place for 2-3 weeks before serving. This aging process allows the flavors to meld and develop, transforming a good Stollen into an outstanding one.

The temperature for serving is equally important. Slice your Stollen while it’s cool but serve it at room temperature to fully appreciate its rich, buttery texture and complex flavors.

Tips for Storage and Serving

A properly made Stollen can last for several weeks when stored correctly. Keep it wrapped in plastic wrap, then aluminum foil, in a cool, dry place. When ready to serve, cut into thin slices and accompany with a cup of strong German coffee or mulled wine.

Make Your Own Stollen

Don’t be afraid to make this recipe your own by adjusting the fruit mixture or adding special spices that speak to your family’s taste. After all, the best recipes are those that become part of your own holiday traditions!

Print