Name: Authentic Stollen (German Christmas Bread) Recipe
Prep time: 3 h
Cook time: 40 min
Total time: 3 h 40 min
Cuisine: German
Ingredients: 1 cup lukewarm whole milk; 3 teaspoons active dry yeast; 1/2 cup granulated sugar; 4 to 4 1/2 cups all-purpose flour plus more as needed; 1 large egg; 2 large egg yolks; 3/4 cup unsalted butter (1 1/2 sticks), at room temperature; 2 teaspoons quality pure vanilla extract; zest of one lemon; 1 teaspoon salt; 3/4 teaspoon ground cardamom; 3/4 teaspoon ground mace (recommended but can substitute nutmeg); 1/2 teaspoon ground cinnamon; 8 ounces Homemade Marzipan/Almond Paste, divided in half; 9 ounces raisins; 3 ounces candied lemon peel, finely diced; 3 ounces candied orange peel, finely diced; 3 ounces blanched slivered or sliced almonds, finely chopped; 1/3 cup quality dark rum; 1 stick unsalted butter, melted; powdered sugar for generous dusting

If you crave something rich with history, flavor, and festive cheer, this Authentic Stollen (German Christmas Bread) recipe is tailor-made for your holiday season. With its flaky crust, moist crumb, and fragrant marzipan core, Stollen has brightened Christmas tables for generations. Let’s bring this cherished classic to your kitchen, so you can delight in the magical marriage of citrus, spice, soaked fruit, and buttered sweetness that makes every slice utterly irresistible.

Ingredients You’ll Need

Authentic Stollen (German Christmas Bread) Recipe - Recipe Image

Ingredients You’ll Need

Baking Authentic Stollen (German Christmas Bread) is all about choosing simple, honest ingredients and letting each one shine. Every component—from candied citrus to warming spices—plays a vital part in building the bread’s celebrated happiness, color, and festival-worthy flavor.

Lukewarm whole milk: Start with gentle warmth to encourage the yeast to bloom and bring soft richness to the dough.
Active dry yeast: The magic that gives Stollen its unmistakable airy, tender crumb.
Granulated sugar: Sweetens the dough and helps feed the yeast for a fluffy loaf.
All-purpose flour: Provides structure and the classic sturdy-yet-soft bite; gluten-free flour works as a 1:1 substitute if needed.
Egg and egg yolks: Add golden color, richness, and help bind the dough beautifully.
Unsalted butter (very soft): Guarantees a moist, flaky, and buttery interior that defines great Stollen.
Pure vanilla extract: Infuses the bread with sweet, aromatic depth.
Lemon zest: Adds bright citrus notes that balance the bread’s richness.
Salt: Enhances all the other flavors without being overpowering.
Ground cardamom, mace (or nutmeg), and cinnamon: These warming spices enrich every bite with classic Christmas aromatics.
Almond paste or marzipan: Tucks a hidden, luxuriously nutty surprise in the center (optional, but oh-so-delicious!).
Raisins, candied lemon and orange peel: Steeped in dark rum, they offer sweetness, texture, and a flavor burst that’s unmistakably festive.
Blanched slivered or sliced almonds: Bring in lovely crunch and subtle almond aroma throughout the bread.
Quality dark rum: Soaks the fruit, infusing the loaf with a beautifully mellow, complex taste.
Melted unsalted butter (for glaze): Wraps the warm bread in buttery richness post-bake.
Powdered sugar: The final snowy dusting that makes Stollen impossible to resist and gorgeous on any table.

How to Make Authentic Stollen (German Christmas Bread)

Step 1: Soak the Fruits and Nuts

Start by stirring together the raisins, candied citrus peels, and chopped almonds in a bowl, then pour the dark rum over everything. Give it all a good mix and set aside, letting the fruit plump up and absorb those gorgeous holiday flavors while you make your dough. This step transforms ordinary dried fruit into glistening, flavor-packed jewels.

Step 2: Activate the Yeast

In a small bowl, combine the lukewarm milk, active dry yeast, and a few spoonfuls of sugar. Let this mixture rest somewhere warm for about 10-15 minutes. Watch as it turns foamy and aromatic—this is your sign the yeast is alive and ready to make the Stollen rise to festive heights!

Step 3: Prepare and Knead the Dough

In the bowl of your stand mixer (fitted with a dough hook), add the flour, remaining sugar, eggs, egg yolks, very soft butter, vanilla, lemon zest, salt, and all the spices. Pour in the frothy yeast mixture too. Stir everything together to form a shaggy dough, then let the mixer knead it for about 7-8 minutes, until the dough is supple, slightly sticky, and oh-so-smooth. This process gives your Authentic Stollen (German Christmas Bread) its characteristic soft-but-structured crumb.

Step 4: First Rise

Lightly grease the bowl, return your dough ball, and cover loosely with plastic wrap. Set it in a toasty-warm corner or a gently warmed oven and let it rise. Give it time—about 1 to 2 hours—until nearly doubled in size. This slow rise is where Stollen develops lovely flavor and that moist, fluffy texture.

Step 5: Add in the Soaked Fruits and Nuts

Punch down the risen dough, then pour in your now-plumped, rum-soaked fruit and nut mixture. Make sure there isn’t extra liquid (if there is, drain it!). Mix the fruit and nuts into the dough using your dough hook until everything is evenly distributed. If things get too sticky, sprinkle in a little more flour until the dough pulls away from the sides and feels manageable.

Step 6: Shape and Fill with Marzipan

Turn the dough out onto a floured surface and split it into two equal pieces. Press or gently roll each half into a thick oval. Roll your marzipan (or almond paste) into two logs to match the length of your dough ovals. Lay a log in the center of each oval, then fold one side of the dough over the marzipan, followed by the other side, letting the edge sit slightly off-center for that classic Stollen shape! Pinch the ends closed and press a divot down the length of the bread using the edge of your hand—the “hump” is a Stollen hallmark.

Step 7: Second Rise

Transfer your shaped Stollen to a parchment-lined baking sheet, cover loosely with plastic wrap, and let them rest for 40-60 minutes. The loaves should look puffy and relaxed. Pick off any protruding raisins (they scorch easily). During this rise, the flavors mingle even more, promising a spectacular slice.

Step 8: Bake

Preheat your oven to 350 degrees Fahrenheit. Slide the Stollen in and bake for 30-40 minutes, until golden and beautifully fragrant. For extra assurance, check for an internal temperature of 190 degrees Fahrenheit. The loaves will fill your home with irresistibly cozy aromas!

Step 9: Butter and Sugar Glaze

When your Authentic Stollen (German Christmas Bread) emerges from the oven, let it rest for about five minutes. Then poke holes all over the surface with a toothpick—this helps the melted butter soak in. Generously brush the loaves with butter while they’re still warm, and immediately dust with a cloud of powdered sugar, making sure it settles into every cranny. Once cool, give one more snowy coating for that iconic Stollen look.

Step 10: Slice, Serve, and Enjoy!

After all your hard work, the waiting is finally over! Slice your Authentic Stollen (German Christmas Bread) thickly and enjoy. You can eat it now or let it “ripen” tightly wrapped for up to two weeks—the flavors only get bolder and more harmonious.

How to Serve Authentic Stollen (German Christmas Bread)

Garnishes

For that extra festive touch, dust your Stollen with a generous flurry of powdered sugar just before serving. If you’re feeling creative, try a sprinkle of chopped pistachios or add a few elegant almond slivers on top for color and crunch. A slice of orange or a citrus twist alongside brings a zingy pop that pairs perfectly with the bread’s rich interior.

Side Dishes

Authentic Stollen (German Christmas Bread) sits beautifully beside strong, dark coffee or a spiced cup of tea. If you like, offer a platter of soft cheeses, fresh citrus slices, or even a dollop of vanilla-scented whipped cream. These additions complement the bread’s natural sweetness and encourage your guests to mingle at your holiday table a little longer.

Creative Ways to Present

For parties, arrange thick slices on a wooden board, garnished with festive sprigs of rosemary and candied orange peel. Individual slices can be wrapped in parchment and tied with twine for charming edible gifts. Or, go classic: nestle the whole loaf on a holiday platter and let everyone admire that signature snowy sugar crust before you slice and serve.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Authentic Stollen (German Christmas Bread) tightly in plastic wrap, then a layer of foil. Store it in a cool, dry place—like your pantry—for up to two weeks. The flavors continue to mellow and mingle as it rests, so each day, the Stollen becomes even more delightful!

Freezing

To keep your Stollen for even longer, wrap it tightly and tuck it into the freezer. It holds beautifully for up to three months. Freeze your loaf whole or slice it first for simple single-serve indulgence—just be sure it’s sealed well to lock in freshness.

Reheating

You can enjoy Authentic Stollen (German Christmas Bread) at room temperature or gently warmed. A few seconds in the microwave softens the crumb wonderfully, while a quick stint in a low oven revives that just-baked coziness. Always let it cool slightly before enjoying, as the marzipan gets beautifully gooey when warm!

FAQs

What makes Authentic Stollen (German Christmas Bread) different from other holiday breads?

It’s all about the luxurious mix of boozy, soaked fruit, warming spices, and that signature marzipan core. Plus, butter and sugar are applied post-bake for added moisture and a distinctively “snowy” finish. These touches create a bread that’s lusciously rich, aromatic, and truly unique among festive treats.

Can I make Stollen without marzipan or almond paste?

Absolutely! While marzipan adds a classic (and delicious) element, authentic Stollen (German Christmas Bread) is versatile—some traditional recipes leave it out. You can simply skip it or substitute with a nut butter for a different texture.

Why does Stollen need to “ripen” before serving?

Allowing the loaf to rest for a week or two intensifies its flavors as the dried fruits’ moisture seeps into the dough. This old-world trick ensures each bite is richer and more aromatic—making your Authentic Stollen (German Christmas Bread) even more memorable.

Can I substitute other dried fruits or nuts?

You sure can! Try dried cherries, cranberries, or different nuts to reflect your personal taste or what you have on hand. Just keep the ratios close to the original recipe, so the texture and structure of the bread remain spot-on.

What’s the best way to gift or share Stollen?

Wrap cooled, sugar-dusted Stollen tightly in parchment and festive ribbon, or slice and package individually. A homemade tag with serving suggestions takes this gift of Authentic Stollen (German Christmas Bread) to the next level—guaranteed to impress friends and family!

Final Thoughts

Give yourself the gift of tradition by baking this Authentic Stollen (German Christmas Bread) for your loved ones. It’s a hands-on, joy-filled ritual that rewards in every slice—bursting with holiday spirit, history, and irresistible flavor. Don’t wait for Christmas to savor this treat; every season deserves a taste!