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Classic Christmas Stollen is a traditional German holiday bread that’s rich, buttery, and packed with festive flavor. Loaded with rum-soaked dried fruit, candied citrus peel, warm spices, and crunchy almonds, this iconic Christmas bread is finished with a thick dusting of powdered sugar for a snowy, bakery-style look. Perfect for holiday baking, gifting, and cozy winter breakfasts, this authentic stollen recipe is a make-ahead favorite that tastes even better as the flavors develop—making it a must-save Christmas bread for your Pinterest holiday baking board.
Equipment List
- Measuring cups
- Measuring spoons
- Stand mixer or hand mixer with dough hook
- Wooden spoon
- Zester or grater
- Kitchen scale (optional)
- Clean kitchen towel
- Baking sheet
- Parchment paper
- Cooling rack
- Small saucepan
- Pastry brush
- Shopping List
- All-purpose flour
- Active dry yeast
- Granulated sugar
- Whole milk
- Unsalted butter
- Eggs
- Salt
- Raisins
- Currants
- Candied citrus peel
- Almonds
- Orange zest
- Lemon zest
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Ground cardamom
- Dark rum (or orange juice)
- Powdered sugar
- Butter (for brushing after baking)
Classic Christmas Stollen (German Fruit Bread)
Description
A traditional Christmas delight, this stollen is a sweet bread filled with a medley of flavors and textures, perfect for gifting or enjoying with a cup of tea.
Ingredients
Dough Ingredients
Instructions
Dough Preparation
-
Prepare the Yeast Mixture
In a small bowl, combine warm milk, a pinch of sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy. -
Mix the Dough
In a large mixing bowl, combine the yeast mixture, flour, sugar, salt, softened butter, eggs, lemon zest, and rum-soaked fruits. Knead until smooth. -
First Rise
Cover the bowl with a damp towel and let the dough rise in a warm place for about 1-2 hours or until doubled in size.
Assembly & Baking
-
Shape the Stollen
Punch down the dough and shape it into a log. Fold one side over the other, leaving a slight edge. Place on a baking sheet lined with parchment paper. -
Second Rise
Cover the stollen with a towel and let it rise for another 30-45 minutes. Preheat the oven to 350°F (180°C). -
Bake
Bake the stollen for 25-30 minutes until golden brown. While still warm, brush generously with melted butter and dust with powdered sugar.
Finishing Touches
-
Decorate
Once cooled, sprinkle more powdered sugar on top. Optionally, add sliced almonds or marzipan for extra flavor and decoration. -
Serve
Slice and serve the stollen with a hot cup of coffee or tea. Enjoy the rich, fruity, and festive flavors of this classic Christmas treat!
Note
- For a traditional touch, soak the dried fruits in rum or orange liqueur overnight before using them in the recipe.
- If you want a richer stollen, you can add a layer of marzipan down the center of the dough before shaping it.
- To enhance the flavors, brush the warm stollen with melted butter and generously dust with powdered sugar after baking.
- Stollen tastes best after sitting for a day or two, allowing the flavors to meld and mature. Wrap it tightly in foil or plastic wrap to keep it fresh.
- Stollen makes a wonderful edible gift during the holiday season. Wrap it in parchment paper and tie it with a festive ribbon for a charming presentation.