Description
Celebrate the season with this Moist German Christmas Stollen, a rich, buttery holiday bread filled with raisins, candied citrus peel, toasted almonds, and warm spices. Lightly sweet, wonderfully moist, and finished with a snowy dusting of powdered sugar, it’s the perfect easy Christmas recipe that improves with time. Ideal for holiday breakfast ideas, gifting, or dessert, this classic German Christmas bread delivers festive flavor in every bite. Whether you’re planning a cozy brunch or a traditional Christmas dinner, this easy baking recipe is guaranteed to bring joy to the table.
Ingredients
- 1 cup raisins (dark or golden)
- ¼ cup chopped candied orange peel
- ¼ cup chopped candied lemon peel
- 2 tablespoons rum (or orange juice for non-alcoholic version)
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom (optional, for warmth)
- ⅔ cup (160ml) warm milk (about 110°F/43°C)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ cup (113g) unsalted butter, softened
- ¾ cup chopped blanched almonds (toasted, optional)
- 1 stick (100g) marzipan or almond paste (for center filling, optional)
- 3 tablespoons melted butter (for brushing after baking)
- ½ cup powdered sugar (for dusting)
Instructions
- In a small bowl, combine the raisins, candied orange peel, and candied lemon peel. Pour in the rum (or orange juice) and stir well. Cover and let it soak for at least 4 hours, preferably overnight, so the fruit becomes plump and flavorful. This step helps create a moist Stollen.
- In a large mixing bowl or the bowl of a stand mixer, combine warm milk, a teaspoon of sugar, and the active dry yeast. Let it sit for about 10 minutes until foamy to activate the yeast for your German Christmas bread.
- In a separate bowl, whisk together the flour, remaining sugar, salt, cinnamon, and cardamom. Add this to the yeast mixture, followed by the egg, vanilla, lemon zest, and softened butter. Mix using a dough hook or wooden spoon until it begins to come together to form the Stollen dough.
- Knead the dough for about 8–10 minutes (5–6 minutes if using a stand mixer) until it becomes smooth and elastic. It should pull away from the bowl but still be slightly tacky, ensuring a tender and moist Stollen.
- Drain any excess liquid from the soaked fruit. Gently knead in the soaked fruit and chopped almonds until evenly distributed. Be careful not to tear the dough with sharp pieces. This is key for a delicious fruit bread.
- Form the dough into a ball, place it in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1½ to 2 hours, or until doubled in size. This first rise is crucial for an authentic German Stollen.
- Punch down the dough and place it on a floured surface. Roll it out into a rough oval about 1-inch thick. If using marzipan, form it into a log and place it down the center of the dough. Fold one side over the other, slightly off-center, to create the classic Stollen hump. This shaping gives your homemade German Christmas Stollen its traditional look.
- Transfer the shaped dough to a parchment-lined baking sheet. Cover loosely and let rise again for about 45 minutes, until slightly puffy. This second rise contributes to a light and moist Stollen.
- Preheat the oven to 350°F (175°C). Bake the Stollen for 30–35 minutes, or until golden brown and cooked through. A thermometer inserted into the center should read about 190°F (88°C).
- While still warm, brush the loaf generously with melted butter. Let it cool slightly, then sift powdered sugar liberally over the top. Once fully cooled, dust again for that snowy finish. This step helps preserve your moist German Christmas Stollen.
Notes
- Flavor Deepens Over Time: German Stollen tastes even better a day or two after baking. Store it wrapped tightly, and the flavors from the fruits and spices will continue to blend beautifully.
- Customize the Fillings: Don’t hesitate to substitute dried cranberries, chopped dried apricots, or pistachios for a unique twist on this traditional German stollen.
- Make It Kid-Friendly: Swap rum with orange or apple juice when soaking fruits if serving to children or avoiding alcohol.
- Watch Out for These Mistakes While Cooking: Using hot milk can kill the yeast. Skipping the fruit soak leads to dry Stollen. Overloading with fillings can weigh down the dough. Undermixing affects dough structure. Overproofing can cause collapse. Dusting while hot makes sugar melt. Not sealing marzipan properly can cause leaks. Skipping cooling before wrapping causes sogginess.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (approx. 90g)
- Calories: 290
- Sugar: 17g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
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