Stollen is a classic German Christmas bread known for its rich buttery dough, dried fruit, warm spices, nuts, and generous coating of powdered sugar.
It has a soft yet slightly dense texture, somewhere between a bread and a fruit cake, with flavors that become even better after the loaf has had time to rest.
Traditionally served during the holiday season, Stollen is perfect for Christmas breakfast, brunch, afternoon coffee, homemade gifts, or a festive dessert table.
This homemade version combines familiar baking ingredients with raisins, citrus peel, almonds, butter, and warm spices for a loaf that feels special without requiring complicated decorating.
Why You’ll Love Homemade Stollen
This holiday bread is:
- Rich and buttery
- Filled with dried fruit
- Perfect for Christmas
- Great for make-ahead baking
- Freezer-friendly
- Beautiful for homemade gifts
- Delicious with coffee or tea
- Even better after resting
Unlike many cakes, Stollen is traditionally allowed to rest after baking so the flavors can develop.
Ingredients
For the Fruit Mixture
- 1 cup raisins
- ½ cup dried cranberries or golden raisins
- ¼ cup chopped candied orange peel
- ¼ cup chopped candied lemon peel
- ¼ cup orange juice or apple juice
For the Dough
- 3½ to 4 cups all-purpose flour
- 2¼ teaspoons active dry yeast
- ½ cup warm milk
- ⅓ cup granulated sugar
- ¾ cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ½ teaspoon salt
- ¾ cup chopped almonds
Optional Center
- 7 ounces marzipan
For Finishing
- ¼ to ½ cup melted unsalted butter
- 1 to 1½ cups powdered sugar
What Is Stollen?
Stollen is a traditional German enriched yeast bread that is especially associated with Christmas.
It is usually made with:
- Butter
- Dried fruit
- Candied citrus
- Nuts
- Warm spices
- Powdered sugar
Some versions also contain a roll of marzipan in the center.
The finished loaf is dusted heavily with powdered sugar, giving it its distinctive white appearance.
Is Stollen a Bread or a Cake?
Technically, Stollen is a yeast bread.
However, because the dough contains plenty of butter, sugar, eggs, fruit, and nuts, it is much richer than ordinary bread.
The texture sits somewhere between:
- Sweet bread
- Fruit cake
- Brioche
- Holiday pastry
It is sturdy enough to slice thinly but still tender and rich.
How to Make Traditional Stollen
Step 1: Soak the Dried Fruit
Place the raisins, dried cranberries, orange peel, and lemon peel in a bowl.
Pour the orange juice or apple juice over the fruit.
Stir and let it sit for at least 30 minutes.
For deeper flavor, the fruit can be soaked for several hours.
Drain any excess liquid before adding the fruit to the dough.
Step 2: Activate the Yeast
Warm the milk until it is comfortably warm but not hot.
Add the yeast and a small spoonful of sugar.
Stir gently.
Let it sit for approximately 5 to 10 minutes until slightly foamy.
If the mixture shows no activity, the yeast may be old or the milk may have been too hot.
Step 3: Combine the Dry Ingredients
In a large mixing bowl, combine:
- 3½ cups flour
- Sugar
- Cinnamon
- Nutmeg
- Cardamom
- Salt
Whisk until evenly mixed.
Step 4: Add the Wet Ingredients
Add:
- Activated yeast mixture
- Eggs
- Vanilla
Mix until a rough dough begins to form.
Step 5: Add the Butter
Gradually add the softened butter.
Continue mixing or kneading until the butter becomes fully incorporated.
The dough will be richer and softer than ordinary bread dough.
Avoid adding too much extra flour immediately.
Step 6: Knead the Dough
Using a stand mixer fitted with a dough hook, knead for approximately 7 to 10 minutes.
If kneading by hand, work the dough on a lightly floured surface.
The finished dough should be:
- Soft
- Smooth
- Slightly tacky
- Elastic
Add additional flour only a little at a time if the dough is excessively sticky.
Step 7: Add the Fruit and Almonds
Drain the soaked fruit well.
Add the fruit and chopped almonds to the dough.
Knead gently until they are distributed throughout.
This can take a little patience because Stollen contains a generous amount of filling.
Step 8: First Rise
Place the dough in a lightly greased bowl.
Cover with plastic wrap or a clean kitchen towel.
Let it rise in a warm place for approximately 1 to 1½ hours, or until noticeably increased in size.
Rich doughs often rise more slowly than lean bread dough.
Step 9: Shape the Stollen
Transfer the dough to a lightly floured surface.
Gently flatten it into an oval.
If using marzipan, roll it into a long cylinder and place it slightly off-center.
Fold one side of the dough over the marzipan.
Traditional Stollen is often shaped with an uneven fold rather than as a perfectly symmetrical loaf.
Step 10: Second Rise
Transfer the shaped loaf to a parchment-lined baking sheet.
Cover loosely.
Let it rise for approximately 30 to 45 minutes.
It does not need to double completely.
Step 11: Preheat the Oven
Preheat your oven to 350°F (175°C).
Position a rack in the center.
Step 12: Bake
Bake the Stollen for approximately 40 to 50 minutes.
If the top begins browning too quickly, cover it loosely with aluminum foil.
The loaf should be golden brown and fully baked through.
A digital thermometer inserted into the bread portion should generally register around 190°F (88°C).
Step 13: Brush With Butter
While the loaf is still warm, brush it generously with melted butter.
Allow the butter to soak into the surface.
This step adds flavor and helps the powdered sugar adhere.
Step 14: Add Powdered Sugar
Dust the warm loaf generously with powdered sugar.
Once completely cool, add another thick coating.
The final loaf should have a noticeable white sugar layer.