“A dear friend gave me this recipe years ago and I’ve been making it every Christmas since! I always get so many compliments. People can’t believe I make it myself!”

There’s something magical about holiday traditions—especially those that come wrapped in a little mystery and love. This recipe is one of those gems, a dish that’s become a highlight every Christmas in my home. It’s rich, festive, and just the right blend of flavors and textures to make any gathering special.

The best part? Everyone assumes it’s from some fancy bakery or high-end restaurant. When I tell them it’s homemade, I get looks of genuine surprise—followed by enthusiastic requests for the recipe.

I’m talking about my Classic Christmas Stollen—a sweet, fruity, buttery bread that’s packed with dried fruits, nuts, and a gentle dusting of powdered sugar. Stollen is a traditional German holiday bread, and this version is my personal favorite. It’s got just enough tang and sweetness to brighten the winter season, and every bite feels like a festive hug.

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Why This Stollen Recipe?

Stollen has been a Christmas tradition in Germany for centuries, dating back to the 15th century. Its rich ingredients symbolized abundance and hope during the cold winter months. The name itself means “mine shaft” because the shape is meant to resemble a folded-over loaf filled with treasure.

What sets this recipe apart is:

• The moist, tender crumb — thanks to the perfect balance of butter and yeast.

• A complex flavor profile — citrus zest, rum-soaked fruits, and toasted nuts all play a part.

• An irresistible powdered sugar crust — that melts on your tongue.

• It’s make-ahead friendly — ideal for holiday preparations.

• It’s surprisingly easy despite looking impressive.

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Ingredients You’ll Need

For the Dough:

• 4 cups (500g) all-purpose flour

• 1/2 cup (100g) granulated sugar

• 1 packet (2 1/4 tsp) active dry yeast

• 1/2 tsp salt

• 1 cup (240ml) whole milk, warmed (about 110°F/43°C)

• 1/2 cup (115g) unsalted butter, softened

• 2 large eggs, room temperature

• Zest of 1 lemon and 1 orange

• 1 tsp vanilla extract

• 2 tbsp rum or brandy (optional, but highly recommended!)

For the Filling:

• 1 1/2 cups mixed dried fruit (raisins, currants, chopped dried apricots, cherries)

• 1/2 cup chopped candied citrus peel (orange and lemon)

• 1/2 cup toasted almonds or chopped walnuts

• 1/4 cup rum or brandy (for soaking fruit)

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

For Finishing:

• 1/2 cup (115g) unsalted butter, melted (for brushing)

• 1 cup powdered sugar, for dusting

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Equipment You’ll Need

• Large mixing bowl

• Small saucepan (for warming milk)

• Kitchen thermometer (optional, but helpful)

• Stand mixer with dough hook (or a sturdy wooden spoon and some elbow grease)

• Baking sheet lined with parchment paper

• Cooling rack

• Sharp knife or dough scraper

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Step-by-Step Instructions

Step 1: Soak the Fruit

The night before baking (or at least 4 hours ahead), place your mixed dried fruit and candied peel in a small bowl. Pour over the rum or brandy and toss to coat. Cover and let soak at room temperature. This soaking step plumps the fruit, infusing them with warmth and complexity.

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Step 2: Make the Dough

In a small saucepan, gently warm the milk until it reaches about 110°F (43°C) — warm to the touch but not hot. If it’s too hot, it can kill the yeast.

Sprinkle the yeast over the warm milk, stir gently, and let it bloom for 5–10 minutes. It should get foamy and bubbly.

In a large mixing bowl (or stand mixer bowl), combine flour, sugar, and salt.

Add the softened butter, eggs, lemon and orange zest, vanilla extract, and rum/brandy. Mix on low speed, or stir with a wooden spoon.

Add the yeast mixture.

Mix until a dough forms — it will be sticky at first.

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with dough hook on medium speed for about 6–8 minutes.

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Step 3: Incorporate the Fruit & Nuts

Drain the soaked fruit, reserving the soaking liquid.

Gently fold the drained fruit, candied peel, and toasted nuts into the dough until evenly distributed.

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Step 4: First Rise

Place dough in a large greased bowl and cover with a clean towel or plastic wrap. Let rise in a warm, draft-free spot for about 1 1/2 to 2 hours, or until doubled in size.

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Step 5: Shape the Stollen

Punch down the risen dough and turn it onto a lightly floured surface.

Roll it gently into a rough rectangle about 12” x 9” (30 cm x 23 cm).

Fold the dough lengthwise, slightly off-center, so one side overlaps the other. This traditional fold creates the iconic “loaf wrapped in cloth” shape symbolizing the baby Jesus in swaddling clothes.

Transfer the shaped dough onto a parchment-lined baking sheet.

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Step 6: Second Rise

Cover the dough loosely and let it rise again for about 45 minutes until puffy.

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Step 7: Bake

Preheat your oven to 350°F (175°C).

Bake the stollen for 40–50 minutes, or until golden brown and a skewer inserted in the center comes out clean. If the bread browns too quickly, tent it with foil halfway through baking.

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Step 8: Butter and Sugar Finish

Remove the stollen from the oven and immediately brush generously with melted butter. This keeps it moist and adds richness.

While still warm, dust heavily with powdered sugar.

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Step 9: Cool and Store

Transfer to a wire rack and let cool completely.

For best flavor, wrap the cooled stollen tightly in plastic wrap and then in foil. Store at room temperature for 2–3 days to allow the flavors to meld. You can also refrigerate it for up to a week or freeze it for longer storage.

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Serving Suggestions

Slice thickly and serve with butter and a cup of strong coffee, tea, or mulled wine.

Stollen also pairs beautifully with a cheese plate or fruit preserves for a festive brunch or holiday breakfast.

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Tips and Tricks for Perfect Stollen Every Time

• Use fresh yeast or high-quality active dry yeast for the best rise.

• Don’t skip soaking the fruit — it makes all the difference in texture and flavor.

• Kneading is key. If you’re hand-kneading, don’t rush it. The dough should be smooth, elastic, and just a little tacky.

• If you want an extra festive touch, drizzle melted white chocolate over the cooled stollen or sprinkle with sliced almonds.

• Stollen actually improves in flavor over a few days, so if you can, bake it a day or two ahead.

• For a less boozy version, soak the fruit in orange juice or apple cider.

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The Story Behind the Recipe

My dear friend, whom I met years ago at a holiday market, gave me this recipe as a gift. She said it was a family heirloom, passed down through generations. I’ll never forget the first time I made it—my kitchen smelled like Christmas, and my family gathered eagerly to taste it.

Ever since, it’s become a beloved tradition in my own home, a way to honor friendship, heritage, and the joy of baking.

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Nutritional Info (Approximate per slice)

• Calories: 320

• Fat: 14g

• Carbs: 45g

• Protein: 6g

• Sugar: 20g

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Frequently Asked Questions

Can I make stollen gluten-free?
Gluten-free baking is tricky for yeasted doughs, but you can try with a gluten-free flour blend designed for bread and add xanthan gum. The texture will be different but still tasty.

Can I substitute the nuts?
Yes, walnuts, pecans, or hazelnuts all work well.

Can I prepare this without alcohol?
Absolutely—use orange juice or apple cider for soaking fruit, or simply soak them in warm water with a bit of vanilla.

How long will this stollen keep?
Properly wrapped, it keeps well for 5-7 days at room temperature and freezes beautifully for up to 3 months.

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Final Thoughts

This Classic Christmas Stollen is more than just a bread; it’s a festive ritual, a way to bring loved ones together, and a delicious tradition that brings warmth and sweetness to winter’s chill.

Whether you’re baking it for the first time or continuing a beloved tradition, this recipe will fill your kitchen and your heart with holiday joy.

Enjoy every bite and Merry Christmas!