🇩🇪 Germany · Dessert
Stollen (German Christmas Bread)
By eatmundo · July 6, 2026
Stollen is a traditional German fruit bread, often enjoyed during the Christmas season. This rich, yeast-leavened bread is studded with dried fruits, candied citrus peels, and nuts, then generously brushed with butter and dusted with powdered sugar, creating a delightful holiday treat.
Ingredients
check them off as you prepareHow to Make It
- 1
A day before baking, prepare your dried fruits. Combine 150g raisins, 75g candied orange peel, and 75g candied lemon peel in a bowl. Pour 50 ml of rum over them, mix well, cover, and let them soak overnight or for at least 4 hours. This will make them plump and flavorful.
- 2
To begin the dough, crumble 42g fresh yeast (or use 14g dry yeast) into 150 ml lukewarm milk. Add 1 tbsp of the 75g sugar and 2 tbsp of the 500g flour. Mix lightly, cover, and let it rest in a warm place for about 15-20 minutes until foamy, indicating the yeast is active.
- 3
In a large mixing bowl, combine the remaining flour, remaining sugar, 200g softened butter, 1 egg, 1 tsp lemon zest, 0.5 tsp ground cardamom, 0.25 tsp ground nutmeg, and 0.5 tsp salt. Add the yeast mixture and knead with a dough hook for about 10-15 minutes until you have a smooth, elastic dough. The dough should feel slightly sticky but come away from the bowl.
- 4
Drain the soaked fruits, discarding any excess rum. Knead the soaked fruits and 50g blanched, slivered almonds into the dough by hand until evenly distributed. Cover the bowl and let the dough rise in a warm place for about 1.5-2 hours, or until it has doubled in size.
- 5
Once risen, gently punch down the dough. On a lightly floured surface, roll the dough into an oval shape, about 2 cm thick. Fold one long side over to cover about two-thirds of the dough, creating the classic Stollen ridge. Press down gently along the folded edge.
- 6
Carefully transfer the shaped Stollen to a baking sheet lined with parchment paper. Preheat your oven to 175°C (350°F) and bake for 50-60 minutes, or until the Stollen is golden brown and sounds hollow when tapped on the bottom. Keep an eye on it to prevent over-browning.
- 7
Immediately after removing from the oven, brush the hot Stollen generously with 100g melted butter until fully absorbed. Then, dust it heavily and evenly with 150g powdered sugar. Repeat the dusting process once more after a few minutes, ensuring a thick, white coating. This seals in moisture and adds to the signature look.
- 8
Allow the Stollen to cool completely on a wire rack. Once fully cooled, wrap it tightly in aluminum foil and store it in a cool, dark place for at least 2-4 weeks to mature. This aging process allows the flavors to meld beautifully, creating the iconic taste and texture of a true German Stollen. Slice and enjoy during the festive season!
Frequently Asked Questions
What kind of yeast should I use for Stollen, and how do I prepare it?+
This recipe specifies fresh yeast, which should be crumbled and dissolved in warm milk with a pinch of sugar until foamy, indicating it's active. If using active dry yeast, use about one-third of the fresh yeast amount and activate it similarly.
Should the dried fruits and almonds be prepared before adding them to the Stollen dough?+
Yes, it's crucial to soak the raisins, candied orange peel, and candied lemon peel in rum for several hours, or even overnight, to plump them up and prevent them from absorbing moisture from the dough during baking. This also infuses them with flavor.
What is the ideal baking temperature and time for Stollen to ensure it's cooked through but not dry?+
Stollen is typically baked at a moderate temperature, around 175°C (350°F), for 50-70 minutes. To check for doneness, insert a wooden skewer into the thickest part; it should come out clean.
How should Stollen be treated after baking and stored to keep it fresh for the holidays?+
Immediately after baking, brush the warm Stollen generously with melted butter and dust heavily with powdered sugar to create a protective crust. Once cooled, wrap it tightly in foil and store in a cool, dark place for 2-4 weeks to allow flavors to meld.
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