Name: German Stollen
Prep time: 1 h 45 min
Cook time: 45 min
Total time: 2 h 30 min
Cuisine: German
Ingredients: 3 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1 packet active dry yeast; 3/4 cup warm milk; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup raisins; 1/2 cup currants; 1/2 cup chopped candied citrus peel; 1/2 cup chopped almonds; 1/4 cup orange juice; 1/2 cup powdered sugar for dusting

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I love making this classic German Stollen during the holiday season because it brings warmth, tradition, and rich flavor into my kitchen. This sweet, spiced bread is filled with dried fruits and nuts, then finished with a snowy layer of powdered sugar that gives it a festive look and taste.

German Stollen

Ingredients

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

3 ½ cups all-purpose flour

½ cup granulated sugar

1 packet active dry yeast

¾ cup warm milk

½ cup unsalted butter, softened

2 large eggs

½ teaspoon salt

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup raisins

½ cup currants

½ cup chopped candied citrus peel

½ cup chopped almonds

¼ cup orange juice

½ cup powdered sugar for dusting

Directions

I start by soaking the raisins, currants, and candied peel in orange juice for at least an hour, then I drain them well. In a large bowl, I dissolve the yeast in warm milk and let it sit until it becomes foamy.

Next, I mix in the sugar, butter, eggs, vanilla extract, salt, cinnamon, and nutmeg. I gradually add the flour until a soft dough forms. I knead the dough on a floured surface for about 8 to 10 minutes until it becomes smooth and elastic.

I gently work in the soaked fruits and chopped almonds, making sure they are evenly distributed. Then I place the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in size.

After that, I punch down the dough and shape it into the traditional oval loaf, folding it slightly. I transfer it to a lined baking sheet, cover it again, and let it rise once more.

I preheat the oven to 350°F (175°C) and bake the stollen until it turns golden brown. While it’s still warm, I brush it with melted butter and dust it generously with powdered sugar. I always let it cool completely before slicing.

Servings and timing

I prepare this recipe in about 2 hours and 30 minutes total, including rising time. It yields around 10 servings, making it perfect for sharing during holidays or special gatherings.

Variations

I sometimes like to switch things up by adding marzipan in the center for a richer version. Occasionally, I replace almonds with hazelnuts or walnuts for a different texture. If I want a slightly different flavor, I experiment with dried cranberries instead of currants or add a hint of cardamom for extra spice.

Storage/Reheating

I store the stollen tightly wrapped at room temperature for up to several days, and I find that the flavor actually improves over time. For longer storage, I keep it in the refrigerator or freeze it. When I want to enjoy it warm, I gently reheat slices in the oven or microwave for a few seconds.

FAQs

How long does stollen stay fresh?

I find that stollen stays fresh for about a week when wrapped properly, and it often tastes even better after a day or two.

Can I make stollen ahead of time?

Yes, I like making it a few days in advance because the flavors deepen and develop beautifully.

Do I need to soak the dried fruits?

I always soak them because it makes them softer and more flavorful, which improves the overall texture of the bread.

Can I freeze stollen?

I freeze it wrapped היט well, and it keeps nicely for a couple of months. I just thaw it at room temperature before serving.

Why is my stollen dense?

I notice that it can turn dense if the dough doesn’t rise enough or if too much flour is added, so I make sure to measure carefully and allow proper rising time.

Conclusion

I truly enjoy baking German Stollen because it combines tradition, flavor, and comfort in every slice. It’s a rewarding recipe that brings a festive spirit into my kitchen, and I love sharing it with family and friends during special occasions.

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German Stollen

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Author: Cheryl
Total Time: 2 hours 30 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

A traditional German Stollen filled with spiced dough, dried fruits, and nuts, finished with a generous dusting of powdered sugar. This festive bread is rich, aromatic, and perfect for holiday gatherings.

Instructions

Soak raisins, currants, and candied citrus peel in orange juice for at least 1 hour, then drain well.
Dissolve yeast in warm milk in a large bowl and let sit until foamy.
Add sugar, butter, eggs, vanilla extract, salt, cinnamon, and nutmeg. Mix well.
Gradually add flour to form a soft dough.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Incorporate soaked fruits and chopped almonds evenly into the dough.
Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size.
Punch down the dough, shape into an oval loaf, and fold slightly to form the traditional stollen shape.
Transfer to a lined baking sheet, cover, and let rise again.
Preheat oven to 350°F (175°C) and bake until golden brown, about 40–45 minutes.
While warm, brush with melted butter and dust generously with powdered sugar.
Let cool completely before slicing and serving.