German Stollen Recipe {A Christmas Tradition!}

I dug into the long history of German Christmas Bread and developed a Stollen loaded with raisins, candied fruit, and nuts that hides a surprising regional twist most recipes leave out.

I grew up watching my aunt unwrap a dense, sugar dusted loaf and hand me a slice that seemed too good to be true. My German Stollen still does that, it hides chewy pockets of raisins and often a sweet ribbon of almond paste for a little surprise.

There is a long history folded into this Stollen Bread, and every bite feels like a secret only the holidays know. I love that it’s stubbornly old fashioned and oddly modern, you’ll want to test it, share it, maybe even keep most for yourself.

Ingredients

• All purpose flour: Main carb source, gives the loaf structure, low fiber, some protein.
• Granulated sugar: Pure carbs, makes it sweet and brown, zero fiber, not very healthy.
• Active dry yeast: Tiny living yeast, makes dough rise and adds light flavor.
• Unsalted butter: Rich fat that makes crumb tender and moist, adds calories and flavor.
• Raisins and currants: Dried fruit, sweet and chewy, give fiber, natural sugars and fruity notes.
• Almonds or marzipan: Almonds give crunch, protein and healthy fats, marzipan makes it sweeter.
• Candied citrus peel: Sugary, tangy bits that brighten flavor, mostly sugar with slight bitterness.
• Rum or brandy: Adds warm boozy depth and helps macerate fruit, no real nutrients.

Ingredient Quantities

• 3 1/2 cups (440 g) all purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup (120 ml) whole milk, warmed
• 6 tbsp (85 g) unsalted butter, softened
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 tsp grated lemon zest
• 1/2 tsp salt
• 1 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 3/4 cup (110 g) raisins
• 1/2 cup (75 g) currants or extra raisins
• 1/2 cup (75 g) chopped candied orange peel
• 1/2 cup (75 g) chopped candied lemon peel
• 3/4 cup (100 g) blanched almonds, chopped
• 7 oz (200 g) almond paste or marzipan, optional
• 2 to 3 tbsp rum or brandy
• 3 tbsp (45 g) unsalted butter, melted
• 1 cup (120 g) confectioners sugar

How to Make this

1. Soak the fruit: put the raisins, currants and chopped candied orange and lemon peel in a bowl, splash 2 to 3 tbsp rum or brandy over them and let sit 30 minutes (overnight is even better if you have time).

2. Bloom the yeast: warm the milk until just warm to the touch (about 105 to 110 F), stir in 1 tsp of the granulated sugar and the yeast, wait 5 to 10 minutes till foamy.

3. Make the dough: in a large bowl whisk together the flour, remaining sugar, salt, ground cardamom, and nutmeg plus the grated lemon zest. Add the yeast-milk, softened butter, egg and vanilla, mix until it forms a shaggy dough.

4. Knead and enrich: knead by hand or mixer about 8 to 10 minutes until smooth and elastic, add the chopped almonds near the end. If dough is sticky dust lightly with flour, but try not to add too much. Fold in the drained soaked fruit gently so you dont mash it.

5. First rise: oil the bowl, place the dough in it, cover and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

6. Shape and optional marzipan: punch down dough, roll into a rectangle. If using almond paste or marzipan, roll it into a log and place it along the center lengthwise, then fold one side over the other to make the classic oblong stollen with a little hump (or just fold to enclose the almond paste). If not using marzipan simply shape into an oval, fold one side over to create the traditional half moon look.

7. Final proof and bake: place loaf on parchment lined baking sheet, cover and let proof 30 to 45 minutes while you preheat the oven to 350 F (175 C). Bake 35 to 45 minutes until deep golden and a skewer comes out clean (internal temp ~190 F if you use a thermometer).

8. Butter and sugar finish: right out of the oven brush the hot stollen all over with the 3 tbsp melted butter, then sift a generous layer of confectioners sugar over it. Let cool a bit, brush with any remaining butter and dust again so it gets that snowy thick coating.

9. Rest and serve: once mostly cooled wrap the stollen tightly in foil or plastic wrap and let it rest for at least 24 hours to mellow (up to 3 days is even better). Before serving re-sift a little confectioners sugar, slice with a serrated knife and enjoy.

Equipment Needed

1. Large mixing bowl (for soaking the fruit and mixing the dough)
2. Measuring cups, measuring spoons, and a kitchen scale if you got one
3. Small bowl or jar (to soak raisins, currants and candied peel)
4. Whisk plus a wooden spoon or flexible spatula for combining ingredients
5. Stand mixer with dough hook or just your hands and a sturdy bench scraper
6. Rolling pin and bench scraper (for shaping and folding, you can skip one if you must)
7. Baking sheet lined with parchment and a pastry brush for the butter finish
8. Instant read thermometer, serrated knife and a cooling rack for checking doneness, slicing and resting

FAQ

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

• All purpose flour: swap with bread flour at the same amount for a slightly chewier, sturdier stollen loaf; or use whole wheat pastry flour for a nuttier taste but only replace up to half the flour, or expect a denser crumb and add 1 to 2 tablespoons extra milk.
• Granulated sugar: use light brown sugar 1 to 1 for more moisture and a toffee like note; for liquid sweeteners use 3 quarters cup honey or maple syrup for each cup sugar and cut other liquids by about 3 tablespoons and lower the oven by about 25 degrees F.
• Whole milk: replace with an equal amount of buttermilk for a tangy, tender crumb, or use unsweetened almond or oat milk warmed to about 105 to 110 degrees F for yeast activation if you need a dairy free option.
• Almond paste or marzipan: swap with equal weight marzipan if you want sweeter filling; or make a quick filling by mixing 1 cup almond flour, 3 tablespoons sugar and 1 to 2 tablespoons milk or egg white to bind; you can also skip it and fold in extra chopped almonds plus a splash of rum for a rustic, still tasty stollen.

Pro Tips

– Soak the fruit longer if you can, overnight is best, then drain and pat almost dry so it doesnt water down the dough. Toss the fruit lightly in a tablespoon of flour before you fold it in so the pieces dont all clump together or sink to one side.

– Watch your dough temp and feel not just time. If the milk is too hot you kill the yeast, too cool and it wont wake up properly. Knead until smooth and elastic, and resist the urge to dump in a lot more flour if it feels sticky, add a tiny bit at a time or oil your hands instead.

– If you use almond paste chill it a little and roll a neat log so it stays in place, then tuck the seam under the loaf when you shape it so it looks clean. Dont mash the fruit or marzipan when you fold, be gentle so you keep those nice pockets.

– Be generous with the butter and powdered sugar right out of the oven, then wrap the cooled stollen tightly and let it rest at least 24 hours, up to 3 days, to mellow. If you want to check doneness use an instant read thermometer around 190 F and to refresh a slightly stale loaf give it a quick 5 minute warm in a low oven and re-dust with sugar before serving.