A beautiful, whole Christmas Stollen, heavily dusted with powdered sugar, perfectly centered on a wooden cutting board on marble countertops. Fresh herbs are subtly visible in the background, bathed in soft natural morning light. The golden-brown crust and snowy sugar are mouth-watering, with warm tones and a clean, tidy presentation.

Christmas Stollen: Your New Favorite Holiday Bake

ByMaya
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A perfectly baked and cooled Christmas Stollen, sliced to reveal the rich marzipan, plump fruits, and soft crumb, artfully arranged on a minimalist white plate on marble countertops. A sprig of fresh herbs is nearby, bathed in soft natural morning light, capturing a deliciously appealing texture.

Christmas Stollen

There’s something uniquely magical about the holiday season, and for me, it always begins with the aroma of freshly baked Christmas Stollen filling the air. More than just a simple loaf, this traditional German bread is a fragrant hug, a sweet whisper of tradition that transforms a kitchen into a festive wonderland. I still vividly recall the very first time I bravely attempted to bake a true Christmas Stollen from scratch, the entire house humming with an almost palpable anticipation as the yeast slowly, majestically came to life.

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That initial baking journey was a profound lesson in patience and a delightful dance of flavors, from the vibrant burst of candied citrus to the plump, rum-kissed raisins that infuse every bite with holiday cheer. While some might shy away from yeasted breads, the satisfaction of creating something so utterly delicious from scratch is unparalleled, much like mastering a perfect no-knead whole wheat bread for your everyday meals.

This Christmas Stollen isn’t just about following steps; it’s about creating cherished memories, about that first generous slice, dusted lavishly with powdered sugar, that carries the promise of holiday magic and togetherness.

Christmas Stollen: Your New Favorite Holiday Bake
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Christmas Stollen: Your New Favorite Holiday Bake

Recipe by MayaCourse: BreadsCuisine: GermanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A truly authentic Christmas Stollen recipe, rich with rum-soaked dried fruits, candied citrus peel, and a hint of marzipan, all enveloped in a soft, spiced yeast dough. Perfect for holiday gifting or a festive breakfast.

Ingredients

  • 1/2 cup golden raisins

  • 1/2 cup dried cranberries

  • 1/4 cup dark rum (or orange juice for alcohol-free)

  • 1/2 cup lukewarm milk (105-115°F)

  • 1/4 cup granulated sugar, divided

  • 2 1/4 teaspoons active dry yeast (1 standard packet)

  • 3 1/2 cups all-purpose flour, plus more for dusting

  • 1/2 teaspoon ground cardamom

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 1 large egg

  • 1/4 cup candied orange peel, finely diced

  • 1/4 cup candied lemon peel, finely diced

  • 4 oz marzipan, rolled into a 10-inch log

  • 1/2 cup unsalted butter, melted (for brushing)

  • 1 cup powdered sugar (for dusting)

Directions

  • Combine raisins and cranberries with rum in a small bowl; let soak for at least 30 minutes, or overnight. Drain any excess liquid.
  • In a separate small bowl, combine lukewarm milk and 1 tablespoon of the granulated sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
  • In a large mixing bowl, whisk together flour, remaining granulated sugar, cardamom, nutmeg, and salt.
  • Add softened butter, egg, and the yeast mixture to the dry ingredients. Mix with a stand mixer fitted with a dough hook, or by hand, until a shaggy dough forms.
  • Knead the dough for 8-10 minutes on medium speed (or 10-15 minutes by hand) until smooth and elastic.
  • Gently fold in the soaked dried fruits and candied peels until evenly distributed. Do not overmix.
  • Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1.5-2 hours, or until doubled in size.
  • Punch down the dough. On a lightly floured surface, roll the dough into an oval shape, about 12×9 inches.
  • Place the marzipan log slightly off-center on the dough. Fold the smaller side of the dough over the marzipan, then fold the larger side over that, creating the characteristic stollen shape. Gently press to seal.
  • Transfer the shaped stollen to a parchment-lined baking sheet. Cover loosely and let rise again for 45-60 minutes, until puffy.
  • Preheat oven to 350°F (175°C). Bake for 30-40 minutes, or until golden brown and cooked through.
  • Immediately after baking, brush the hot stollen generously with melted butter.
  • While still warm, dust heavily with powdered sugar. Let cool completely before dusting again with more powdered sugar for a snowy effect.

Notes

    • The Soaking Secret: Don’t skip soaking your dried fruits! It’s not just about the rum flavor; it plumps them up beautifully, preventing them from drying out in the oven and keeping your stollen wonderfully moist. For an alcohol-free version, use warm orange juice or apple juice.
    • Marzipan Magic: For a truly authentic experience, don’t skimp on good quality marzipan. Rolling it into a log and embedding it within the dough creates those delightful pockets of almondy sweetness that make stollen so special. If you’re not a marzipan fan, you can omit it or replace it with a log of nutty frangipane.
    • Dusting for Delight: The double dusting of powdered sugar is key! The first layer melts into the warm, buttered stollen, sealing in moisture and adding a deep sweetness. The second dusting, once cool, gives it that iconic snowy Christmas look. This stollen actually gets better after a day or two, allowing the flavors to meld beautifully.

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