Name: Christstollen – Christmas Bread
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: German
Ingredients: 4 cups all-purpose flour; 1 packet (2 1/4 teaspoons) active dry yeast; 3/4 cup warm milk; 1/2 cup granulated sugar; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground nutmeg; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 cup mixed dried fruits (raisins, currants, dried apricots); 1/2 cup chopped candied citrus peel; 1/2 cup chopped almonds (optional); Zest of 1 lemon; 1/4 cup rum or orange juice; 1/2 cup unsalted butter, melted (for brushing); 1 cup powdered sugar (for dusting)

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I always think of Christstollen – Christmas Bread as the heart of German Christmas baking. This rich, buttery holiday bread is packed with dried fruits, nuts, citrus, and warm spices, then finished with a thick layer of powdered sugar that reminds me of freshly fallen snow. I love serving it with coffee or tea on slow winter mornings.

Christstollen – Christmas Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 cups all-purpose flour

1 packet (2 ¼ tsp) active dry yeast

¾ cup milk, warmed

½ cup granulated sugar

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

½ teaspoon ground nutmeg

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

1 cup mixed dried fruits (raisins, currants, chopped dried apricots)

½ cup chopped candied citrus peel

½ cup chopped almonds (optional)

Zest of 1 lemon

¼ cup rum or orange juice (for soaking fruits)

½ cup unsalted butter, melted (for brushing)

1 cup powdered sugar (for dusting)

Directions

I start by soaking the dried fruits, candied citrus peel, and lemon zest in rum or orange juice for at least four hours, though I prefer overnight. After draining them well, I set them aside.

I dissolve the yeast in warm milk and let it sit until foamy. In a large bowl, I mix the flour, sugar, salt, and spices, then add the butter, eggs, extracts, and yeast mixture until a dough forms.

I knead the dough until smooth and elastic, then gently work in the soaked fruits, citrus peel, and almonds. After placing the dough in a greased bowl, I let it rise until doubled in size.

Once risen, I shape the dough into an oval, fold it slightly off-center, and let it rise again. I bake it until golden brown, then immediately brush it with melted butter and dust it generously with powdered sugar. I always let it cool completely before adding a second snowy coating.

Servings and Timing

I usually plan about 25 minutes for preparation and 40 minutes for baking, with additional time for soaking and rising. This loaf makes about 12 slices, and I consider it perfect for sharing during the holidays. Each slice is roughly 350 kcal.

Variations

I sometimes replace the almonds with hazelnuts for a different nutty flavor. When I want a non-alcoholic version, I use orange juice instead of rum. I also enjoy adding a little marzipan rolled into the center for a more traditional and indulgent twist.

Storage/Reheating

I wrap the cooled stollen tightly in parchment and foil and store it at room temperature. I find that it keeps well for up to a week and actually improves in flavor after a couple of days. I don’t usually reheat it, but I enjoy serving slices slightly warmed if I want a softer texture.

FAQs

Can I make Christstollen ahead of time?

I often make it several days in advance because the flavors deepen as it rests.

Do I have to use rum?

I don’t think so. I regularly substitute orange juice and still get excellent flavor.

Why is my stollen dry?

In my experience, overbaking or not soaking the fruits long enough can lead to dryness.

Can I freeze Christstollen?

I freeze it tightly wrapped, and it keeps well for up to two months.

Is powdered sugar necessary?

I believe it is essential, as it seals in moisture and gives the bread its signature snowy look.

Conclusion

I always find that baking Christstollen – Christmas Bread brings a sense of tradition and warmth into my kitchen. With its rich texture, fragrant spices, and festive appearance, this Christmas bread has become one of my favorite ways to celebrate the holiday season.

📖 Recipe:

Christstollen – Christmas Bread

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Author: Cheryl
Total Time: 1 hour 5 minutes (plus soaking and rising)
Yield: 1 loaf (about 12 slices)
Diet: Vegetarian

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Description

A traditional German Christmas bread rich with butter, dried fruits, nuts, citrus zest, and warm spices, finished with a thick snowy coating of powdered sugar.

Instructions

Soak the dried fruits, candied citrus peel, and lemon zest in rum or orange juice for at least 4 hours or overnight. Drain well and set aside.
Dissolve the yeast in warm milk and let it stand until foamy.
In a large bowl, mix flour, sugar, salt, and spices. Add softened butter, eggs, vanilla extract, almond extract, and yeast mixture to form a dough.
Knead the dough until smooth and elastic, then gently fold in the soaked fruits, citrus peel, and almonds.
Place the dough in a greased bowl, cover, and let rise until doubled in size.
Shape the dough into an oval, fold slightly off-center, and let rise again.
Bake in a preheated oven at 350°F (175°C) for about 40 minutes or until golden brown.
Immediately brush with melted butter and dust generously with powdered sugar. Cool completely and dust again before serving.