Go Back
Christmas stollen bread

Traditional German Christmas Stollen

This traditional German Stollen is a rich Christmas bread filled with rum-soaked dried fruit, almonds, warm spices, and butter. It’s soft, slightly dense, and finished with a thick coat of powdered sugar that keeps it fresh for days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: German
Calories: 360
Ingredients Method Notes

Ingredients
  

Fruit Soak
  • ¾ cup raisins
  • ½ cup golden raisins
  • ⅓ cup candied orange peel chopped
  • ¼ cup candied lemon peel chopped
  • ⅓ cup dark rum or orange juice
Dough
  • 3 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons instant yeast
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup warm milk
  • ½ cup unsalted butter softened
  • 1 large egg
  • ½ cup chopped almonds
For Finishing
  • ¼ cup melted butter
  • Powdered sugar plenty for coating

Method
 

Soak the Fruit
  1. Mix raisins, golden raisins, candied orange peel, and candied lemon peel with rum.
  2. Cover and let soak at least 8 hours or overnight. This keeps the bread moist.
Make the Dough
  1. In a large bowl, mix flour, sugar, yeast, salt, cinnamon, and nutmeg.
  2. Add warm milk, butter, and egg. Mix until a soft dough forms.
Knead
  1. Knead by hand for about 8–10 minutes. The dough should feel soft and slightly sticky.
  2. Gently knead in the soaked fruit and almonds.
First Rise
  1. Place dough in a greased bowl. Cover loosely.
  2. Let rise for about 90 minutes, until puffy.
Shape the Stollen
  1. Turn dough onto a floured surface. Roll into an oval.
  2. Fold one long side over the center, slightly off to one side.
Second Rise
  1. Place on a baking sheet lined with parchment paper.
  2. Cover and let rest for 30–40 minutes.
Bake
  1. Bake at 350°F (175°C) for 40–45 minutes.
  2. The top should be golden, not dark.
Butter and Sugar
  1. While still hot, brush generously with melted butter.
  2. Dust heavily with powdered sugar.
  3. Cool completely, then dust again.

Notes

  • This bread tastes better after 2–3 days.
  • Wrap tightly in foil and store at room temperature.
  • Don’t skip the powdered sugar coating. It helps keep the bread soft.
  • You can bake it a week before Christmas and it will still taste great.