Authentic Stollen Recipe (German Christmas Bread)

Here’s Our German Stollen Recipe For The Christmas Season!

Looking for the perfect, festive treat to enjoy this Christmas? Stollen – sometimes also called German Christmas Bread – is one of the most classic German Christmas recipes around!

This moist, yeasty bread is packed with rum-soaked fruit, nuts, and zesty candied lemon and orange peels. It’s also sometimes referred to as Christstollen (because Stollen is eaten at Christmas).

Topped off with a coating of melted butter and plenty of powdered sugar, this Stollen bread recipe also features that signature top fold.

Not only will this Stollen look great on the holiday dessert table, but it tickles the senses with its holiday spices and aromas!

german stollen bread sliced on wooden cutting board
German Stollen cuts perfectly into beautiful slices for serving!

If you are looking for an easy Stollen recipe, our recipe is fairly strightforward. You have to know going into making authentic Stollen that it’ll take some time.

Furthermore, we’d recommend letting the Stollen sit after it’s baked and glazed for a number of days. So, keep that in mind if you are planning to make it for a specific date.

Another consideration for making a classic Christmas Stollen is that there are a few ingredients that you might need to buy in advance.

You can also make a few of the ingredients yourself – but we’ll cover which ones you can do at home below.

There are also a number of Stollen recipe variations. We don’t include marzipan in our Stollen but you certainly can. We have an easy marzipan recipe for those interested!

The History of German Stollen

This yeasty Christmas bread has a long history dating back to medieval times. Also known as Striezel, Stollen was more of a tasteless bread made from simple ingredients during times of holiday fasting.

In fact, for a number of decades back then, bakers couldn’t use butter during Advent so they had to use oil.

But since oil was expensive and hard to get/make in Saxony, some Dukes wrote to the Pope in Rome to get this law changed!

german stollen on wooden cutting board with red drink beside
Look at that German Stollen – perfectly coated and ready for slicing!

Eventually, bakers in Saxony (where Dresden, Germany is located) were permitted to use butter in their Stollen without being fined! The butter made the Stollen taste that much better… because it’s butter.

The Stollen that is mainstream today is the version filled with fruit and/or nuts (among other things). This version was first popularized in Dresden at the famous Dresden Christmas Market (it was first mentioned in writing in 1474).

Fun Fact: There are only a few dozen bakers in Dresden, Germany who can make the “original” version of Stollen! Each year at the Striezelmarkt – as the annual Dresden Christmas Market is called – bakers make a 3000 to 4000-kilogram Stollen and cut it with a giant knife.

Now, Stollen Christmas bread is popular around many parts of Europe and North America around Christmas time.

There are also variations of Stollen in Sweden and the Netherlands – some versions include marzipan in the dough while others are shaped into a ring.

How to Make German Stollen – Step by Step

If you want to make a Stollen for this holiday season, you’d better start early! For exact measurements and ingredients, you can follow the Stollen recipe card at the bottom of this post.

In case you are more of a visual learner, you can follow the process photos with the instructions below. As we said, Stollen is a recipe with many steps but it’s not that difficult once you break them down one by one!

candied lemon and orange peels on plates on white counter
We made candied orange and lemon peels ourselves.

We actually made the candied lemon and orange peel for the Stollen ourselves. In our opinion, it just tastes better homemade and in some cases (depending on where you live), it can be a little difficult to find in store.

For those living in Canada, you can often find candied citrus peel at Bulk Barn. But it’s actually quite easy to make it yourself at home – you just need a little extra time.

For exact instructions check out our candied orange peel and candied lemon peel recipes.

cutting candied orange peels on white cutting board with green knife
Chop your candied citrus peels into small pieces.

If your orange and lemon peels aren’t cut yet, cut them into small cubes using a knife.

We like doing it manually and not use a food processor or similar since that can cut the peel into pieces that are too small.

You should still be able to see the peel in the baked Christmas bread and not just taste them.

glass bowl filled with candied orange nuts and raisins
Mix your fruit, almonds, and rum.

In a medium-sized bowl, mix your raisins, candied orange and lemon peel, ground almonds, and rum together until everything is coated with the rum.

stollen fruit and nuts in glass container with rum
Let the mixture sit for at least an hour.

Once everything is well mixed, either cover the bowl with cling film or refill the mixture into a container with a lid and let it sit for around an hour.

If you want a more intense flavor, you can also prepare the fruit-nut-mixture a few hours earlier or even the night before.

baking yeast in cup with measuring spoon beside
Whisk until the yeast and sugar have dissolved!

Heat the milk in a small pot on the stove or in the microwave until it is lukewarm.

Make sure that it is actually only lukewarm and not too hot or even boiling – adding yeast into milk that is too hot might hurt the yeast bacteria and prevent your dough from rising later.

Then add the yeast and one tablespoon of granulated sugar. Whisk until the yeast and sugar have dissolved.

mixing bowl with butter and other ingredients inside
Add the other ingredients to a large bowl.

Add the flour, egg, butter at room temperature, granulated sugar, zest from one organic lemon, vanilla extract, cinnamon, nutmeg, and cardamom into a large mixing bowl.

Mix everything together using the spiral dough hooks of your electric mixer.

Then slowly add the milk and keep mixing until the dough forms a ball that doesn’t stick to the side of the bowl anymore.

ball of dough in metallic mixing bowl
Mix until you have a nice ball of dough.

Once your dough forms a nice ball, add the rum-soaked fruit-nut-mixture into the bowl.

ball of stollen dough with fruit rolled inside
After adding the rum-soaked fruit…

Keep mixing using your spiral dough hooks until the fruit is somewhat evenly distributed.

If the dough feels overly sticky again, add a little bit more flour until it is back to its previous consistency.

ball of german stollen dough risen in mixing bowl
Rub some flour onto the ball of dough and let it rise.

Once you’re happy with the consistency, rub a little bit of flour on the outsides of the ball of dough. Then place it back into the bowl and add a distowel to cover the bowl.

Place the bowl into a warm spot in your house without a draft and let it sit for around 1.5 hours to allow the dough to rise.

loaf of raw stollen dough with flattened side beside rolling pin
It’s time to shape the dough…

Once the dough has risen and noticeably increased in size, sprinkle some flour onto your countertop and briefly need the dough with your hands.

Then use your rolling pin to give your dough a bread like shape.

german stollen dough with top fold on counter
One of the classic Stollen looks.

Place your rolling pin in the middle of the Stollen so it aligns with the long sides of the bread.

Slightly flatten down one side with your rolling pin (right side photo above).

Then fold that part back up towards the middle of the bread and press everything together slightly using your hands.

If you want, you can also add a long roll of marzipan in the middle of the Stollen running lengthwise before folding up both sides around the marzipan.

german stollen dough placed on white parchment paper
Let the dough rise again.

Place the dough onto a baking sheet lined with parchment paper and place a clean dishtowel on top of it. Let the dough rise for another 45 minutes in a warm spot.

Once the time is almost up, preheat your oven to 350 degrees Fahrenheit.

Bake the Christmas bread for around 50 minutes or until a toothpick inserted comes out clean.

Pay closer attention to the Stollen around the 30-minute mark and cover it with aluminum foil for the rest of the baking time if the top of the Stollen gets too dark.

bowl of melted butter above load of german stollen christmas bread
Brushing the German Stollen with butter.

Once the Stollen is done baking, remove it from the oven and brush it with melted butter right away.

You can be quite generous here since the bread will soak up quite a bit of it.

german stollen coated on parchment paper covered in melted butter
Waiting for powdered sugar…

This is what our bread looked like brushed with melted butter.

german stollen with icing sugar sprinkling on top
Coating the stollen in powdered sugar.

Right after brushing the Stollen with butter, coat it with a good amount of powdered sugar.

german stollen covered in thick layer of icing sugar
Only a heavy coating of powdered sugar will do!

When you are done with the powdered sugar, let your Christmas Stollen sit until it has fully cooled.

german stollen bread sliced on wooden cutting board with red drink behind
Delicious German Stollen…. just look at those chunks of fruit and zest!

Once the bread is fully cooled, wrap it up in aluminum foil and store it in a cool and dry place (for example your garage or basement).

You can certainly enjoy the Stollen right away, but we’d recommend letting it sit to “ripen” for at least a few days up to two weeks. How long exactly is a personal preference really.

Enjoy our German Stollen recipe!

german stollen bread sliced on wooden cutting board

Stollen (German Christmas Bread)

It wouldn't be the holidays without authentic German Christmas bread – also known as Stollen. This yeasty, delicious bread is packed with spices and rum-soaked candied citrus peel, raisins, and nuts. Along with the classic top fold, Germen Stollen is coated in a melted butter and powdered sugar for that signature frosted look.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Additional Time: 2 hours 15 minutes
Total Time: 3 hours 25 minutes
Servings: 16 slices


The Fruit Filling

  • 1 cup raisins
  • 2/3 cup candied orange peel, see notes
  • 1/3 cup candied lemon peel, see notes
  • 1/2 cup ground almonds
  • 1/4 cup rum

The Dough

  • 1/2 cup milk
  • 1 1/2 teaspoons dry yeast
  • 1 tablespoon granulated sugar
  • 2 1/4 cups all-purpose flour, approximately; might need slightly more or slightly less
  • 1 medium-sized egg
  • 1/3 cup butter, at room temperature
  • 1/4 cup granulated sugar
  • zest from 1 organic lemon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom

The Topping

  • 1/4 cup butter
  • powdered sugar


  • If your candied orange and lemon peels are quite big, chop them into smaller pieces with a knife.
  • In a small bowl, combine raisins, candied orange peel, candied lemon peel, ground almonds, and the rum. Stir until everything is well mixed. Cover the bowl with cling film or place the mixture into a container with a lid and let it sit for one hour. You can also let it sit for longer or overnight if you want more intense flavors.
  • In a small pot or microwave-safe container, heat the milk until it is lukewarm. Then add the dry yeast and one tablespoon of sugar. Whisk until the yeast and the sugar have dissolved. It’s important that your milk is only warm and not hot as this might harm the yeast bacteria.
  • In a large bowl, combine the flour, egg, butter, sugar, lemon zest, vanilla extract, cinnamon, nutmeg, and cardamom. Mix everything together with the spiral dough hooks of your electric mixer.
  • Slowly add the milk with the dissolved yeast into the bowl and keep mixing for around 5 minutes until the dough forms a ball that no longer sticks to the side of the bowl.
  • Now add your rum-soaked fruit/nut mix and mix for another few minutes until the fruit is evenly distributed. If your dough gets overly sticky again, add a little more flour.
  • Set your mixer aside and form the dough into a nice ball using your hands. Rub a little bit of flour onto the outside of the dough ball and put it back into the bowl. Cover the bowl with a dishtowel. Now place the bowl in a warm spot without draft for 1.5 hours to let the dough rise.
  • Once the time is up and the dough has increased in size, line a baking sheet with parchment paper.
  • Sprinkle some flour onto your countertop and briefly knead the dough with your hand. Then use a rolling pin to roll out the dough slightly into a bread shape. Now place your rolling pin in the middle of the Stollen so it is aligned with the long sides of the Stollen and slightly flatten down one slide with the rolling pin. Then fold it back up and towards the middle of the loaf and press it down lightly.
  • Place the dough onto the baking sheet with parchment paper and cover it with a dishtowel. Let it sit in a warm spot for another 45 minutes.
  • Preheat the oven to 350 degrees Fahrenheit and bake the Stollen for around 50 minutes or until a toothpick inserted comes out clean. Start watching your Stollen at around 30 minutes and cover it with aluminum foil for the rest of the baking time if the top gets too brown.
  • When the Stollen is done, remove it from the oven. Melt 1/4 cup of butter and brush it generously onto the Stollen. Right after, coat the whole Stollen in powdered sugar. Then let the Christmas bread cool.
  • While you can eat the Stollen right away, it tastes best after it has had time to sit and "ripen" for a while. For that, tightly wrap the bread in aluminum foil and store it in a cool, dry place (e.g. your garage) between 5 days and 2 weeks (depending on personal preference) before consuming. Enjoy!


  • This recipe is for 1 large loaf of Stollen.
  • If you want, you can also add some marzipan which is a popular Stollen addition. When rolling out the dough, simply add a long, thin "sausage" of marzipan that runs lengthwise on top of the dough and then fold up the sides around the marzipan as explained above. When cutting it later, each slice will have a small piece of marzipan in the middle. It’s actually quite easy to make your own marzipan with our recipe.
  • You can buy candied orange and lemon peels but it’s easy to make yourself (and honestly tastes better in our opinion). To do that, you can follow our recipe for candied orange peel and candied lemon peel.


Serving: 1g | Calories: 305kcal | Carbohydrates: 51g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 85mg | Fiber: 2g | Sugar: 32g

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.

Course Desserts
Cuisine German
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2 thoughts on “Authentic Stollen Recipe (German Christmas Bread)”

  1. There must be something wrong with the amount of flour in this recipe. If you add up the wet ingredients, milk, egg, butter and then the wet fruit there is no way to get 2cups of flour and the ground nuts to absorb all that. Also the ratio of fruit to bread is off. I ended up needing to make 2 doughs with 2.5 cups of flour to get this to work.

    • Hi Karen, I’m sorry you had trouble with this recipe. It has always worked for us without issues so we’d love to troubleshoot with you. Could you give me some more info?
      – Did you let the dried peel and the raisins soak for at least one hour or longer? The fruit shouldn’t be overly wet anymore when being added to the dough.
      – Also, did you use a medium-sized egg? Large or extra-large eggs can indeed make it necessary to use more flour.
      – For how long did you knead the dough?
      If you did follow the recipe exactly as is, we’ll try to recreate what you experienced and tweak it as necessary. Also, could you elaborate when you say the ratio of fruit to bread is off? We quite like it as is but of course that’s a personal preference so we’d be happy to hear your thoughts. Thanks, Lisa


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