German Christmas Stollen

German Christmas Stollen

The Spruce

Prep: 35 mins
Cook: 55 mins
Soak and Proof: 13 hrs 25 mins
Total: 14 hrs 55 mins
Servings: 12 servings
Yield: 1 loaf

Stollen, a cake-like bread studded with dried fruit, candied citrus, and nuts and generously dusted in powdered sugar, may remind you of other traditional Christmas breads, such as panettone from Italy, christopsomo from Greece, and chalka from Poland. Also known as Christollen, stollen is a beloved Christmas treat with a long history in Germany.

What is the History of Stollen?

Dating back to fifteenth century Dresden, stollen originated as a rather plain bread, made without butter or milk, because both were forbidden during the Advent season. The ban on baking stollen with butter and milk was eventually lifted, and stollen developed into the decadent holiday bread we now know and love. It

Is Stollen Still Popular in Germany?

Stollen continues to be a holiday favorite in Germany, and Dresden in particular, which hosts Stollenfest each December, when a giant stollen is baked and carried through the market square before being sliced and sold to the public to raise funds for local charities.

Thankfully, there’s no need to take a trip to Germany to sample stollen, because you can bake your own loaf at home, with just a little effort and planning. One important thing to keep in mind is that stollen must be baked in advance, as it needs to be stored for two to three weeks to let the flavors mellow and soften. Mark your calendar each year so you don't miss out on an opportunity to share this holiday tradition with your family.

Tips for Baking the Best Stollen

  • Plan ahead: In addition to baking stollen several weeks in advance, note that you need to soak the dried fruit, citrus peel, and nuts overnight, so be sure to start that prep the night before you want to bake.
  • Shop smart: Miniature bottles of dark rum are exactly 50 milliliters. Some liquor stores carry them, though large 750-milliliter bottles are more common for this style of rum. You can substitute brandy for the rum or use orange juice to make a non-alcoholic version. 
  • Mind your yeast: This recipe includes the option to use active dry yeast or fresh yeast, but it’s not a one-to-one swap, so be sure to use the right amount for whichever type of yeast you are using!
  • Protect your fruit and nuts: Before baking, to avoid burning, remove or gently push in any raisins, citrus, or nuts that might be sticking out of the dough.
  • Make your stollen even richer: To get more butter into the bread, poke it all over with a toothpick before brushing the loaf with melted butter.



"This was a moist and delicious stollen, and I'm sure I will make it again. The stollen has a soft, cake-like texture, with moisture from the fruit and butter. The bread wasn't overly sweet, but the confectioners' sugar sweetened it perfectly. Prep was fairly easy with a stand mixer." —Diana Rattray

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A Note From Our Recipe Tester

Ingredients

  • 1 cup (145 grams) dark and golden raisins

  • 1/4 cup (40 grams) candied lemon peel

  • 2 tablespoons (20 grams) candied orange peel

  • 1/3 cup (50 grams) blanched almonds, chopped

  • 3 1/2 tablespoons (50 milliliters) dark rum

  • 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons) or 1 (0.6-ounce size) block cake yeast

  • 1 1/4 cups (300 milliliters) warm milk, divided

  • 1/3 cup (50 grams) granulated sugar, plus a pinch

  • 4 2/3 cups (595 grams) bread or all-purpose flour, divided

  • 1 large egg

  • 2 tablespoons lemon zest, from about 2 lemons

  • 1/2 vanilla bean, split and scraped, or 1 teaspoon vanilla paste or extract

  • 1/4 teaspoon salt

  • 7 1/2 ounces (213 grams/15 tablespoons) softened unsalted butter, divided

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cardamom

  • 1/2 cup (113 g) melted unsalted butter, for brushing

  • 1/2 cup (60 g) confectioners' sugar, for dusting

Steps to Make It

  1. Gather the ingredients.

    German Christmas stollen ingredients
    The Spruce
  2. In a medium bowl, soak 1 cup (145 g) dark and golden raisins, 1/4 cup (40 g) candied lemon peel, 2 tablespoons (20 g) candied orange peel, and 1/3 cup (50 g) blanched almonds in 3 1/2 tablespoons (50 ml) dark rum overnight, stirring occasionally.

    Rum-soaked fruit
    The Spruce
  3. In a small bowl, dissolve 1/4 oz (2 1/2 teaspoons) active dry yeast in 1/2 cup (120 ml) of the warm milk with a pinch of granulated sugar.

    Yeast in milk
    The Spruce
  4. Proof for 10 minutes, or until bubbles form.

    Proofing yeast
    The Spruce
  5. Mix 4 cups (510 g) of the flour with the yeast mixture, 1 large egg, the remaining 3/4 cup (180 ml) warm milk, 1/3 cup (50 g) sugar, 2 tablespoons lemon zest, 1/2 vanilla bean, and 1/4 teaspoon salt using a spoon or in a stand mixer with the dough hook for several minutes. The dough should just come together and not be very smooth yet. Remove from the bowl and set aside.

    Mix German Christmas stollen batter
    The Spruce
  6. Cream 14 tablespoons (200 g) of the softened unsalted butter and the remaining 2/3 cup (85 g) flour with 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cardamom until smooth. Switch to the paddle attachment if using a stand mixer.

    Creaming the butter
    The Spruce
  7. Add the yeast dough mixture to the creamed mixture and begin mixing with the paddle attachment until incorporated and a dough begins to form. Switch to the dough hook and continue beating until the dough is smooth.

    Stollen dough and dough hook
    The Spruce
  8. Let the dough rest, covered, for 30 minutes.

    Covered stollen dough
    The Spruce
  9. Turn dough out onto a tabletop or lightly floured board. Knead in the rum-soaked fruit and almonds. Let rest for 15 minutes.

    German stollen dough
    The Spruce
  10. Return the dough to the floured board and form into a rectangle with 2 high sides and a dip in the middle. Fold one-third of the dough over to the middle, filling the dip. Pat into a stollen shape.

    Stollen dough for rolling
    The Spruce
  11. Fold a piece of aluminum foil several times on the 2 long ends to build walls for the stollen, so it holds the shape while baking. You may also use a stollen pan if you have one.

    Shaped foil for stollen baking
    The Spruce
  12. Let the stollen rise for 30 minutes in a warm place. Heat the oven to 350 F.

    Rising stollen
    The Spruce
  13. Dot the top of the stollen with the remaining 1 tablespoon softened unsalted butter. Bake loaves for 45 to 55 minutes, or until loaves are golden and done, about 190 F in the center. Cover with foil if it begins to brown too much.

    Stollen dotted with butter
    The Spruce
  14. Brush warm loaf with 1/2 cup (113 g) melted unsalted butter and dust thickly with 1/2 cup (60 g) confectioners' sugar. Cool on a rack.

    German Christmas stollen loaf
    The Spruce
  15. Wrap tightly in foil and keep in a cool place for two to three weeks to ripen.

    Powdered German Christmas stollen
    The Spruce

How to Freeze Stollen

For longer term storage, stollen may be frozen. If you are freezing the entire loaf, omit the melted butter and confectioners' sugar topping until after the bread is defrosted. Wrap the stollen loaf or slices in plastic wrap and foil, then transfer to freezer bags. Freeze for up to three months.

Do You Eat Stollen Hot or Cold?

Stollen is traditionally served cold and for breakfast, but it can also be served warm and slightly toasted, whichever you prefer. Spread some butter or cheese on it for a delicious treat.

Nutrition Facts (per serving)
524 Calories
26g Fat
63g Carbs
10g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 524
% Daily Value*
Total Fat 26g 34%
Saturated Fat 15g 73%
Cholesterol 76mg 25%
Sodium 150mg 7%
Total Carbohydrate 63g 23%
Dietary Fiber 3g 10%
Total Sugars 22g
Protein 10g
Vitamin C 2mg 8%
Calcium 67mg 5%
Iron 1mg 6%
Potassium 245mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)