Name: Authentic German Stollen (Christstollen) Recipe
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Cuisine: German
Ingredients: 4 cups all-purpose flour; 1/2 cup sugar; 1 packet active dry yeast (about 2 1/4 tsp); 3/4 cup warm milk (110°F); 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 tsp salt; 1 tsp vanilla extract; 1 tsp almond extract; 1/2 tsp ground nutmeg; 1/2 tsp ground cardamom; 1/2 cup chopped almonds; 1 cup mixed dried fruits (raisins, currants, chopped candied orange peel, etc.); 1/4 cup rum (for soaking dried fruits); 1/2 cup marzipan; 2 tbsp melted butter (for brushing); 1/4 cup powdered sugar (for dusting)

Why You’ll Love Authentic German Stollen (Christstollen) Recipe Recipe

This Stollen recipe brings classic Christmas flavors into your kitchen. The combination of buttery, slightly sweet dough with rich fruit and warm spices creates a comforting, festive bread that pairs beautifully with coffee or tea. It’s also make‑ahead friendly and tends to improve in flavor after a day or two.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all‑purpose flour
active dry yeast
whole milk
granulated sugar
salt
unsalted butter
eggs
dark rum (or substitute)
raisins
currants
candied orange peel
candied lemon peel
almonds, chopped
ground cardamom
ground mace
marzipan (optional)
butter and powdered sugar for topping

Full recipe card

4 cups all‑purpose flour
1 packet (2 1/4 tsp) active dry yeast
3/4 cup whole milk, warmed
1/2 cup granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup dark rum
1/2 cup raisins
1/2 cup currants
1/4 cup candied orange peel
1/4 cup candied lemon peel
1/2 cup almonds, chopped
1/2 tsp ground cardamom
1/4 tsp ground mace
4 oz marzipan (optional)
Additional butter and powdered sugar for topping

Directions

Soak the fruits: In a bowl, combine raisins, currants, and candied citrus peels. Pour rum over them, stir, and let soak for at least 1 hour or overnight.
Activate the yeast: Warm the milk slightly; dissolve a pinch of sugar and sprinkle the yeast over it. Let it sit until foamy.
Make the dough: In a large bowl or stand mixer, combine flour, sugar, salt, spices, softened butter, eggs, and the activated yeast mixture. Mix until a soft dough forms.
Knead: Knead the dough for about 5–7 minutes until smooth and elastic.
Add fruits and rise: Fold in soaked fruits and almonds. Cover and let rise in a warm place for about 1–2 hours, until doubled.
Shape with marzipan: Flatten dough into an oval. Roll marzipan into a log and place it in the center. Fold the dough over and seal. Let rise again for 30–45 minutes.
Bake: Preheat oven to 350 °F (175 °C). Bake for 40–50 minutes until golden.
Finish: Brush warm Stollen with melted butter and dust generously with powdered sugar. Repeat for a thicker coating.

Servings and timing

Servings: Makes 1 large loaf (about 12 slices)
Prep time: About 1 hour (plus fruit soaking and rising time)
Cook time: About 45 minutes
Total time: Around 3 hours including rising periods

Variations

• Alcohol‑free: Use strong brewed tea or fruit juice instead of rum to soak the fruit.
• Nut substitutions: Swap almonds for hazelnuts or walnuts for a different texture.
• Mini Stollen: Divide dough into small loaves for individual servings.
• Spice tweak: Add a pinch of nutmeg or cinnamon for extra warmth.

Storage/Reheating

• Room temperature: Wrap cooled Stollen tightly in foil; stores up to 2 weeks.
• Freezing: Wrap in plastic and foil; freeze up to 3 months. Thaw before serving.
• Reheating: Warm slices in a low oven (300 °F/150 °C) for 10 minutes or microwave briefly.

FAQs

How long should I soak the fruit?

Soak fruit for at least 1 hour, though overnight yields richer flavor.

Can I make Stollen without marzipan?

Yes, marzipan is optional and can be omitted if you prefer.

What can I substitute for rum?

Use brandy, fruit juice, or brewed tea for an alcohol‑free version.

How do I know when the dough has risen enough?

It should roughly double in size and look puffy.

Can I use instant yeast instead of active dry yeast?

Yes—adjust according to package instructions and skip the activation step.

Why is my Stollen dense?

Under‑proofing or too much flour can make it dense; ensure proper rising and accurate measurements.

How do I keep the Stollen moist?

Brushing with butter and coating with powdered sugar helps lock in moisture.

Can I add other dried fruits?

Yes—dried cherries, cranberries, or apricots are great additions.

Should Stollen be served warm or cool?

Serve at room temperature or slightly warm, depending on preference.

Can I make this ahead of time?

Absolutely; Stollen benefits from sitting a day or two before serving.

Conclusion

This authentic German Stollen is a festive, flavorful holiday bread that’s worth the time and effort. With its rich fruit, warm spices, and optional marzipan center, it’s a treat that improves with age and makes a perfect centerpiece for Christmas morning or cozy winter gatherings. Enjoy baking and sharing this classic tradition in your own home.

Authentic German Stollen (Christstollen) Recipe