Christmas Stollen

Name: Christmas Stollen
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Germany
Ingredients: 500 g of flour; 80 g of sugar; 200 g of raisins; 80 g of candied fruit; 120 g of butter (unsalted); 200 ml of milk (lukewarm); 1 packet of baker's yeast (dry); 1 eggs; 1 tsp of cinnamon; 1 tsp of vanilla extract; 1 pinch of salt; 50 g of almonds (sliced); powdered sugar

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Stollen is a dense German yeast bread with candied fruit and marzipan. 🇩🇪 It gets better with time under its powdered sugar.

Total time: 1 h 15
Prep: 30 min
Cook: 45 min
Rest: 1 h 30
Difficulty: Medium
Per person: €0.88

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Air Fryer Scallops au Gratin

35 minEasy

As a main

Air Fryer Roast Chicken with Potatoes and Onions

55 minEasy

To drink

Christmas Spiced Tea with Citrus

15 minEasy

Nutrition facts

per serving · estimate

320kcal

Protein6 g7%
Carbs55 g68%
Fat9 g25%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even moister Stollen, soak your raisins in a little orange juice or rum for 1 hour before adding them 🍊✨. They'll be more flavorful and juicy!

Freezing : Can you freeze this recipe?

Yes

Very well, cooked, whole or sliced, up to 6 months. Wrap very tightly in plastic wrap and then foil to prevent drying out.

Storage : How long does it keep?

Keeps 5 to 7 days at room temperature, tightly wrapped in plastic wrap and then aluminum foil.

Making ahead : Can you make it the day before?

Yes

The Stollen can be made the day before or several days ahead; it develops its flavors better. The dough can be started the day before for a long cold rise.

Reheating : How do you reheat it?

Usually eaten at room temperature. To warm slightly: oven 5-10 min at 120°C (wrapped in aluminum foil to keep it moist). Microwave a few seconds (<30s) on low power, watch for drying out.

Variations

Add sliced almonds to the dough.
Dust generously with powdered sugar.
Let it cool slightly before dusting.

Mistakes to avoid

Using scalding milk: it should be just warm, not hot.
Cutting the rises short: 1 hour, then 30 minutes.
Dusting a hot stollen: let it cool slightly first.

Frequently asked questions

How do you make a stollen?

Activate the yeast in warm milk, mix flour, sugar, salt, and cinnamon with butter, egg, and vanilla, work in the raisins and candied fruit, knead, let rise for 1 hour, shape, let rise again for 30 minutes, and bake for 45 minutes at 180 °C.

Which fruits go in stollen?

200 g of raisins and 80 g of candied fruit, plus 50 g of sliced almonds if you like. They are worked into the dough before the final 5 minutes of kneading.

How do you shape the stollen?

Roll the dough out into a large rectangle, fold it in thirds, then form the characteristic slightly domed stollen shape, before letting it rest another 30 minutes.

What is stollen?

Stollen is a dense German yeast bread, rich in candied fruit, and a Christmas specialty. It gets better under its powdered sugar, generously dusted on after baking.