German Stollen Recipe {A Christmas Tradition!}

I can’t resist this jewel-studded German Stollen, packed with raisins, candied fruit, and nuts, because it carries centuries of holiday tradition in every slice. I promise, the sweet secret inside is why it disappears so fast.

I wait all year for Stollen because it tastes like Christmas got serious about bread. The crumb is rich and tender, with raisins tucked through every slice and candied citrus peel bringing that sharp little pop I keep chasing.

I love how it feels old-world without being fussy, like something meant to be sliced thick, dusted heavily, and stolen from the counter in uneven pieces. And yes, I absolutely go back for the end piece.

But only after pretending I made it for everyone else. Dense, fragrant, sweet, slightly boozy-tasting.

This is the holiday bake I never get tired of.

Ingredients

• Flour gives Stollen its cozy, bread-like body and soft holiday chew.
• Yeast brings the rise, so it’s fluffy instead of brick-heavy.
• Warm milk makes the dough tender, rich, and a little more old-school.
• Butter adds that melt-in-your-mouth feel you’ll absolutely notice.
• Eggs help everything hold together, with a richer bite.
• Vanilla, lemon, and orange zest make it smell like Christmas morning.
• Rum or brandy gives the fruit a warm, grown-up kick.
• Raisins or currants add chewy sweetness in every slice.
• Candied citrus peel is bright, sweet, and honestly very classic.
• Toasted almonds bring crunch, nuttiness, and a little protein too.
• Cardamom and nutmeg make it warmly spiced without going overboard.
• Marzipan is optional, but basically, it’s the sweet almond jackpot.
• Powdered sugar makes the snowy finish everyone expects from Stollen.
• Plus sliced almonds on top add pretty crunch if you’re feeling fancy.

Ingredient Quantities

• 4 cups (500 g) all purpose flour
• 1 packet (2 1/4 tsp / 7 g) active dry yeast
• 3/4 cup (180 ml) whole milk, warmed
• 1/3 cup (67 g) granulated sugar
• 1/2 tsp salt
• 3 large eggs total (2 for the dough, 1 for egg wash)
• 8 tbsp (113 g) unsalted butter, softened
• 2 tbsp (30 g) unsalted butter, melted for brushing after baking
• 1 tsp pure vanilla extract
• 1 tsp lemon zest
• 1 tsp orange zest
• 1/2 cup (120 ml) dark rum or brandy for soaking fruit
• 1 1/2 cups (225 g) raisins or currants
• 3/4 cup (120 g) chopped candied citrus peel
• 3/4 cup (90 g) chopped almonds, toasted
• 1/4 cup (30 g) sliced almonds for topping, optional
• 1/2 tsp ground cardamom
• 1/8 tsp ground nutmeg
• 1/2 cup (120 g) marzipan paste, optional
• 1 to 2 cups (120 to 240 g) powdered sugar for finishing

How to Make this

1. Soak raisins or currants and chopped candied citrus peel in dark rum or brandy for at least 1 hour or up to overnight, then drain, reserving any soaking liquid if desired to add a tablespoon to the dough.

2. Warm the whole milk to about 105 to 115 F (40 to 46 C) and dissolve the active dry yeast and 1 tablespoon of the granulated sugar; let sit 5 to 10 minutes until foamy.

3. In a large bowl combine 4 cups (500 g) all purpose flour, remaining granulated sugar, 1/2 teaspoon salt, 1/2 teaspoon ground cardamom, and 1/8 teaspoon ground nutmeg; mix to blend.

4. Whisk together 2 eggs, the yeast + milk mixture, 8 tablespoons (113 g) softened unsalted butter, 1 teaspoon vanilla extract, 1 teaspoon lemon zest, and 1 teaspoon orange zest; add this wet mixture to the dry ingredients and stir until a shaggy dough forms. If you reserved soaking liquid you may add up to 1 tablespoon more liquid.

5. Turn dough onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic, incorporating the drained soaked fruit and 3/4 cup (90 g) toasted chopped almonds near the end of kneading; the dough should be slightly tacky but manageable. Add a little flour only if necessary.

6. Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

7. Punch down the dough and turn out onto a lightly floured surface; roll or press into an oval roughly 12 by 8 inches. If using marzipan paste, roll the 1/2 cup (120 g) marzipan into a thin log and place it lengthwise on one side of the oval. Fold the other side over the marzipan so the loaf forms the traditional asymmetrical Stollen shape. If not using marzipan simply fold the dough to make a slightly flattened oval.

8. Place the shaped loaf on a parchment lined baking sheet, cover loosely, and let rise until puffy, about 45 to 60 minutes. Meanwhile preheat oven to 350 F (175 C).

9. Brush the loaf gently with the remaining beaten egg for an egg wash and sprinkle optional 1/4 cup (30 g) sliced almonds on top. Bake in preheated oven 30 to 40 minutes until golden brown and an inserted thermometer reads about 190 F (88 C) or a skewer comes out clean. If the top browns too quickly tent loosely with foil.

10. Immediately brush the hot loaf generously with 2 tablespoons melted unsalted butter, let cool slightly, then dust heavily with 1 to 2 cups (120 to 240 g) powdered sugar. Cool completely on a rack before slicing. Stollen keeps well wrapped for several days and improves with a day of resting.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons and kitchen scale
3. Whisk and wooden spoon or silicone spatula
4. Small bowl and fine mesh sieve or colander for soaking and draining fruit
5. Bench scraper or dough scraper
6. Rolling pin or your hands for shaping
7. Parchment lined baking sheet
8. Pastry brush and instant read thermometer
9. Cooling rack

FAQ

German Stollen Recipe {A Christmas Tradition!} Substitutions and Variations

• All purpose flour: substitute bread flour for a slightly chewier, more structured crumb; or use 25 to 30 percent whole wheat flour for a nuttier flavor, keeping the rest all purpose to maintain rise.
• Active dry yeast: use instant (rapid rise) yeast at a 1 to 1 ratio, add directly to dry ingredients; or replace with 150 to 200 g active sourdough starter and reduce the rising times accordingly.
• Whole milk and rum/brandy for soaking fruit: for a non dairy loaf, use unsweetened soy or oat milk warmed to the same temperature; to make the fruit soak non alcoholic, replace rum/brandy with equal parts orange juice or apple juice and a tablespoon of orange liqueur extract if desired.
• Marzipan paste: swap for almond paste thinned with a little simple syrup if you want the same almond presence but coarser texture; or omit and add 1/2 to 1 teaspoon almond extract to the dough to keep the almond flavor.

Pro Tips

1. Soak the fruit early and drain well. Letting the raisins and candied peel sit in rum or brandy for several hours or overnight plumps them and concentrates flavor. Before adding to the dough, drain them thoroughly and pat dry so you do not add excess liquid that would make the dough slack.

2. Use touch to judge the dough, not the clock. The dough should be smooth, slightly tacky, and elastic after kneading. If it feels sticky, dust the surface sparingly with flour little by little rather than dumping a lot at once; too much flour makes the finished Stollen dry.

3. Temper the marzipan and shape for drama. If you include marzipan, cool it briefly in the fridge so it is firmer and easier to roll into a neat log. Tuck it slightly off center so the classic asymmetrical shape forms when you fold the dough, and press gently to seal so it does not leak during baking.

4. Control the crust color and internal bake. If the top is browning too fast, tent with foil for the remainder of the bake time. Check doneness with an instant read thermometer aiming for about 190 F (88 C) in the center, or use a skewer; this avoids overbaking which steals moisture.

5. Butter and sugar generously while hot, then rest. Brushing the hot loaf with melted butter and coating heavily in powdered sugar creates the traditional protective crust and flavor. Wrap the cooled Stollen tightly and let it rest for a day if you can; the flavors mellow and the texture improves with a little patience.