Stollen Recipe: German Christmas Bread with Marzipan

This stollen recipe makes a classic German Christmas bread: soft and buttery, packed with rum-soaked raisins and candied orange peel, with a sweet ribbon of marzipan running through the middle. After baking, it is brushed with butter and covered in a thick blanket of powdered sugar that looks like fresh snow.

Stollen has been baked in Dresden for more than 500 years, and it is still the star of German Christmas markets. My version uses everyday ingredients and a simple shaping method, so you can bake it at home in one afternoon.

Use my homemade candied orange peel for the best flavor. If you love holiday breads, try my cranberry eggnog bread and these festive cinnamon rolls.

JUMP TO

• Why You’ll Love This Christmas Stollen
• What Is Christmas Stollen?
• Ingredients
• Kitchen Equipment
• Ingredient Tips
• How to Make Christmas Stollen
• Expert Tips for Perfect Christmas Stollen
• Delicious Variations
• What to Serve with Christmas Stollen
• Storage Instructions
• Can You Make It Ahead?
• Common Mistakes to Avoid
• Estimated Nutrition
• Frequently Asked Questions
• Conclusion

Why You’ll Love This Christmas Stollen

It is a centuries-old tradition that is easier than you think.

Marzipan Center

A sweet almond surprise in every slice.

Rum-Soaked Fruit

Plump, flavorful raisins and citrus peel.

Soft, Buttery Crumb

Rich like brioche but sturdy for slicing.

Keeps for Weeks

Stollen actually tastes better after a few days.

Beautiful Gift

Wrap a loaf in parchment and twine.

What Is Christmas Stollen?

Stollen, also called Christstollen, is a German yeast bread made with butter, dried and candied fruit, nuts, and warm spices. Many versions have a log of marzipan baked inside. Its folded shape and white sugar coating are said to represent the Christ child wrapped in swaddling clothes.

It is less sweet than a cake, closer to an enriched bread, and it is traditionally sliced thin and served during Advent with coffee.

Unlike fruitcake, stollen is light and bready rather than dense, and the butter and sugar coating keeps it fresh for weeks.

Ingredients

this Idea!

Fruit Soak

Ingredient	Amount	Purpose
Raisins	¾ cup	Classic fruit
Candied orange peel, chopped	½ cup	Citrus flavor
Candied lemon peel or dried cranberries	¼ cup	Tartness
Dark rum or orange juice	⅓ cup	Plumps the fruit

Dough

Ingredient	Amount	Purpose
Whole milk, warmed to 110°F	½ cup	Activates yeast
Active dry yeast (1 packet)	2¼ teaspoons	Rise
Granulated sugar	¼ cup	Sweetness
All-purpose flour	3 cups	Structure
Salt	½ teaspoon	Balance
Ground cardamom	½ teaspoon	Warm spice
Ground cinnamon	½ teaspoon	Spice
Ground nutmeg	¼ teaspoon	Spice
Lemon zest	1 teaspoon	Brightness
Large egg, room temperature	1	Richness
Vanilla extract	1 teaspoon	Flavor
Unsalted butter, softened	½ cup	Buttery crumb
Slivered almonds, toasted	½ cup	Crunch

Filling and Coating

Ingredient	Amount	Purpose
Marzipan	7 ounces	Sweet almond center
Unsalted butter, melted	¼ cup	Brushing
Powdered sugar	1 cup	Snowy coating

Kitchen Equipment

• Stand mixer with dough hook
• Small bowl for soaking fruit
• Large greased bowl
• Rolling pin
• Baking sheet with parchment
• Pastry brush
• Fine mesh sieve

Ingredient Tips

Soak the Fruit

At least 1 hour, or overnight for the best flavor.

Check Milk Temperature

Too hot kills yeast; aim for 105 to 110°F.

Quality Marzipan

Marzipan has more almond than almond paste and stays tender.

Pat the Fruit Dry

Wet fruit makes sticky dough.

Cardamom Is Key

It gives stollen its classic aroma.

How to Make Christmas Stollen

Step 1: Soak the Fruit

Combine the raisins, candied peels, and rum or orange juice. Let soak at least 1 hour, then drain and pat dry.

Step 2: Proof the Yeast

Stir the yeast and 1 teaspoon of the sugar into the warm milk. Let stand 5 to 10 minutes until foamy.

Step 3: Make the Dough

In a stand mixer, combine the flour, remaining sugar, salt, spices, and lemon zest. Add the yeast mixture, egg, and vanilla and mix with the dough hook. Add the softened butter a piece at a time and knead 6 to 8 minutes until smooth and soft.

Step 4: Add the Fruit and Nuts

Knead in the drained fruit and almonds on low just until evenly distributed.

Step 5: First Rise

Cover and let rise in a warm spot 1½ to 2 hours, until nearly doubled.

Step 6: Shape With Marzipan

Roll the dough into a 10×8-inch oval. Roll the marzipan into a 9-inch log and lay it slightly off center. Fold the larger side over the marzipan, leaving a step at the edge, and press to seal.

Step 7: Second Rise

Place on a lined baking sheet, cover, and rise 45 minutes. Heat the oven to 350°F.

Step 8: Bake

Bake 35 to 40 minutes, until deep golden and 190°F inside. Tent with foil if it browns too fast.

Step 9: Butter and Sugar

While hot, brush with half the melted butter and sift on a thick layer of powdered sugar. Repeat once cool.

Expert Tips for Perfect Christmas Stollen

Tuck in Stray Fruit

Exposed raisins burn; press them inside before baking.

Coat Twice

The double butter and sugar layer seals in moisture.

Let It Rest

Wrap and rest 1 to 3 days for the best flavor.

Use a Thermometer

190°F means it is baked through.

Warm Spot

A turned-off oven with the light on is a great proofing spot.

Delicious Variations

No Marzipan

Leave it out for a classic fruit stollen.

Cranberry Pistachio Stollen

Use dried cranberries and pistachios.

Quark Stollen

A quicker, yeast-free version made with quark or ricotta.

Stollen Bites

Shape into small balls and roll in powdered sugar.

Alcohol-Free

Soak fruit in orange or apple juice.

What to Serve with Christmas Stollen

Slice thin and serve with coffee, tea, or hot chocolate during Advent and on Christmas morning.

A light spread of butter on a slice is a German favorite. It is also delicious lightly toasted.

Wrap a whole loaf in parchment, then cellophane, and tie with ribbon for a beautiful homemade gift.

Storage Instructions

Storage Method	How Long	Best Practice
Room Temperature	2 to 3 weeks	Wrapped in foil and plastic
Refrigerator	Not recommended	Dries the bread
Freezer	3 months	Wrapped tightly, sugar it again after thawing

Keep stollen tightly wrapped in a cool spot.

Dust with fresh powdered sugar before serving.

Can You Make It Ahead?

Bake stollen up to 2 weeks before Christmas; it improves as it rests.

Soak the fruit the night before baking.

Common Mistakes to Avoid

Dense Bread

Dough did not rise enough or yeast was dead.

Burnt Fruit

Fruit on the surface.

Dry Stollen

Overbaked or skipped the butter coating.

Sticky Dough

Fruit was wet.

Marzipan Leaks

Seam not sealed.

Estimated Nutrition

Nutrient	Amount Per Serving
Calories	290
Carbohydrates	42g
Protein	5g
Fat	12g
Saturated Fat	6g
Fiber	2g
Sugar	21g
Sodium	85mg
Cholesterol	30mg

Estimate per slice, based on 16 slices.

Frequently Asked Questions

Conclusion

This stollen recipe brings a true taste of a German Christmas market to your kitchen. Buttery bread, rum-soaked fruit, and a marzipan center make it unforgettable.

Bake it early in December and enjoy a slice with your coffee all season long.

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