If you’re looking to bake something truly special that tastes like a warm hug in bread form, I’ve got just the thing: a rich and festive German Stollen Bread Recipe that’s bursting with fruits, nuts, and spiced magic. This traditional German treat isn’t just for Christmas — it’s an experience, with each bite offering that perfect balance of buttery dough and sweet, tangy dried fruit. I absolutely love how this turns out every time, and I can’t wait to share all my tips so you’ll nail it on your first try!
Why You’ll Love This Recipe
- Deep, Festive Flavor: The combination of dried fruits soaked in rum and orange juice, plus warm spices, makes every slice taste like holiday cheer.
- Perfect Texture: Soft and lightly dense, this bread balances a tender crumb with chewy fruit and crunchy nuts.
- Proven & Authentic: I’ve tested and tweaked this traditional recipe so you get consistent, fantastic results right out of the oven.
Ingredients You’ll Need
This German Stollen Bread Recipe uses simple pantry staples plus a few special touches like soaked dried fruits and candied citrus. Each ingredient works in harmony — the yeast and warm milk create a tender crumb, while the cinnamon and nutmeg bring in that classic cozy flavor.
- Dry active yeast: Fresh, active yeast makes your dough rise beautifully—make sure it’s not expired!
- Warm water: Just warm enough to activate yeast (around 105°F) – too hot and you risk killing the yeast.
- All-purpose flour: The base for the dough; feel free to sift it for extra lightness.
- Sugar: Adds sweetness and helps with browning the crust.
- Cinnamon powder: The warm spice that pairs perfectly with dried fruit.
- Nutmeg powder: Adds subtle depth and complexity.
- Melted butter: I like salted butter for a touch of savory balance.
- Whole milk: Adds moisture and richness to the dough.
- Eggs: Help bind and enrich the bread.
- Dried currants and golden raisins: Soaking these in rum and orange juice makes them plump and flavorful.
- Blanched almonds: Sliced for texture and a nutty crunch.
- Candied orange peel: You can find this at most grocery stores – it gives amazing citrus bursts.
- Dried apricots: Chopped small to evenly distribute their sweetness.
- Lemon zest: Brightens and lifts the rich flavors.
- Icing sugar and milk: For a glossy, sweet glaze that finishes the loaf.
Variations
This German Stollen Bread Recipe is pretty flexible, and I love customizing it based on what I have or want to highlight. Feel free to swap fruits or spices to make it your own festive treasure!
- Fruit swaps: I’ve replaced apricots with dried cherries or figs for different sweetness profiles and textures — all delicious!
- Nut-free version: Simply omit almonds or replace with seeds like pumpkin or sunflower if allergies are a concern.
- Spice tweaks: Sometimes I add a pinch of cardamom or ground cloves for extra warmth and fragrance.
- Alcohol-free: Soak your dried fruit in orange juice only if you want to keep it kid-friendly.
How to Make German Stollen Bread Recipe
Step 1: Activate the yeast
Start by whisking the dry active yeast into warm water—about 105°F or 40.5°C—and let it sit until frothy, usually 5-10 minutes. This little bubbling magic tells you your yeast is alive, which is key for a good rise. If your mixture doesn’t get foamy, your yeast might be too old or the water too hot.
Step 2: Mix the dry ingredients
In a large bowl, combine the flour, sugar, cinnamon, and nutmeg. Stir them together well so the spices distribute evenly throughout your bread.
Step 3: Combine wet and dry
Add the frothy yeast, eggs, milk, and melted butter to your dry ingredients. Use a sturdy spatula to mix everything into a shaggy dough—that’s your base before kneading. It’s going to be a bit sticky, and that’s okay!
Step 4: Knead and fold in the fruits and nuts
Flour your surface lightly and knead the dough for 2-3 minutes to bring it together. Then add your soaked currants and raisins, chopped apricots, candied orange peel, almonds, and lemon zest. Knead gently but thoroughly for 10 minutes, until everything is well incorporated. I sometimes use a stand mixer with a dough hook here—it saves your arms and makes the dough beautifully smooth.
Step 5: Let it rise
Transfer the dough to a lightly oiled bowl, cover it, and find a warm spot to rest. After about 1.5 to 2 hours, your dough should have doubled in size and feel springy to the touch. This resting time lets the flavors develop and gives the bread that tender, airy texture.
Step 6: Shape the loaves
Gently punch down the dough and divide it into 6 equal pieces. Roll each one out into 14-15 inch logs. Take sets of 3 logs and braid them, pinching the tops and tucking ends underneath to create beautiful stollen braids. Trust me, the braiding is easier than it looks, and it makes the bread extra festive.
Step 7: Final proof and bake
Place your braids on parchment-lined trays, cover again, and let them rise for about 1 hour until puffy and doubled. Then bake in a preheated 350°F (180°C) oven for 35-40 minutes until golden brown. When they come out, brush them with melted butter—it locks in moisture and adds richness.
Step 8: Glaze and enjoy
Once the breads are completely cooled, whisk together the icing sugar and milk to make a smooth glaze. Drizzle or spoon it over the loaves for that classic sweet finish. Your family will be lining up for seconds — trust me!
Pro Tips for Making German Stollen Bread Recipe
- Fruit Soaking: Soaking your dried fruits overnight in rum and orange juice makes a huge flavor difference—you’ll get juicy, fragrant bites throughout.
- Be Patient With Rising: Don’t rush the proofing steps; a slow, complete rise develops better texture and flavor.
- Use Fresh Spices: Ground cinnamon and nutmeg lose potency over time, so fresh spices ensure that warm aroma.
- Do Not Overbake: Keep an eye after 35 minutes; overbaking dries out the rich bread, and you want to keep it soft and tender.
How to Serve German Stollen Bread Recipe
Garnishes
I love dusting extra powdered sugar right before serving for an extra snowy look, especially around the holidays. A light spread of softened butter on warm slices is also a simple, delicious touch that brings out the fruity richness.
Side Dishes
This stollen pairs beautifully with hot mulled wine, cider, or a cup of rich coffee or spiced tea. I also like to offer softened cream cheese or mascarpone on the side if guests want to elevate their bread experience.
Creative Ways to Present
For special occasions, I arrange small stollen slices on a festive platter with sprigs of rosemary and fresh cranberries—they make a stunning Christmas centerpiece that’s both beautiful and delicious. Wrapping individual slices in parchment for gifting is a charming touch, too.
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover stollen tightly in plastic wrap and store it at room temperature. It keeps well for about 4-5 days and actually tastes better after a day or two as the flavors meld even more.
Freezing
To freeze, slice the bread first and freeze the slices individually in airtight bags—this way you can take out just what you need. It freezes beautifully for up to 3 months without losing flavor or texture.
Reheating
I like to warm slices gently in a low oven (about 300°F) or toaster oven, which revives that soft texture without drying it out. Avoid microwaving if you want to keep the bread’s lovely crumb structure intact.
FAQs
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Can I make German Stollen Bread Recipe without alcohol?
Absolutely! The rum and orange juice are used to soak the dried fruits for extra flavor and moisture, but you can soak them in just orange juice or water if you prefer to keep it alcohol-free. The bread will still be delicious and festive.
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How long does German Stollen Bread keep fresh?
This bread stays fresh at room temperature for up to 5 days when wrapped tightly. It actually tastes better after a day or two as the flavors deepen. For longer storage, freezing is your best friend.
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Can I make this dough ahead of time?
Yes! You can prepare the dough, then cover and refrigerate it overnight. Just let it come back to room temperature and rise fully before shaping and baking. This can make your baking schedule much more manageable.
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What is traditional about German Stollen Bread?
Stollen is a traditional German Christmas bread, rich with dried fruits, nuts, and spices, often enjoyed during the holiday season. It’s known for its dense texture and buttery richness, symbolizing the “Christ child” with its folded shape dusted in sugar.
Final Thoughts
When I first tried making this German Stollen Bread Recipe, I was amazed at how the simple ingredients come together into something so indulgently satisfying and festive. Whether you’re looking for a show-stopping holiday bread or a cozy treat to enjoy with family, this recipe delivers on all fronts. I can’t recommend it enough — once you try it, you’ll see why my family goes crazy for it every year!
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German Stollen Bread Recipe
- Prep Time: 4 hours 30 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 10 minutes
- Yield: 2 braided loaves (20 servings)
- Category: Bread
- Method: Baking
- Cuisine: German
Description
This traditional Stollen recipe is a festive German Christmas bread richly loaded with dried fruits, almonds, and a fragrant blend of spices. Soft, sweet, and beautifully braided, this bread is perfect for holiday celebrations or as a special treat any time during the cold season.
Ingredients
Yeast Mixture
- 1 1/4 tbsp Dry active yeast
- 1/4 cup Warm water (about 40.5°C or 105°F)
Dry Ingredients
- 5 1/2 cups All-purpose flour
- 1/4 cup Sugar
- 1/2 tsp Cinnamon powder
- 1/4 tsp Nutmeg powder
Wet Ingredients
- 5 oz Melted butter (salted butter recommended)
- 1 cup Whole milk
- 3 Eggs, lightly beaten
Fruit and Nuts
- 4 oz Dried currants (soaked in 1/4 cup rum)
- 7 oz Golden raisins (soaked in 1/4 cup orange juice)
- 4 oz Blanched almonds, sliced
- 4 oz Candied orange peel, chopped
- 2 oz Dried apricots, chopped
- Zest of 1 lemon
Topping and Glaze
- 2 tbsp Melted butter (for brushing on top)
- 3/4 cup Icing sugar
- 3-4 tbsp Milk
Instructions
- Activate the yeast: Whisk together the dry active yeast and warm water and set aside until frothy, about 5-10 minutes. This step ensures the yeast is alive and ready to leaven the bread.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, cinnamon powder, and nutmeg powder thoroughly to distribute the spices evenly throughout the dough.
- Combine wet and dry: Add the yeast mixture, beaten eggs, whole milk, and melted butter to the dry ingredients. Mix with a spatula until a shaggy dough forms, signaling it’s ready for kneading.
- Knead initial dough: Transfer the dough onto a floured surface and knead gently for 2-3 minutes to start developing the gluten structure.
- Add fruits and nuts: Incorporate the soaked currants, golden raisins, chopped apricots, candied orange peel, sliced almonds, and lemon zest into the dough.
- Final kneading: Knead the dough for an additional 10 minutes until all fruits and nuts are well mixed and the dough is smooth but slightly heavy. Using a stand mixer with a dough hook can simplify this process.
- First rise: Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rest in a warm place for 1.5 to 2 hours, or until it has doubled in size.
- Divide and shape: Gently punch down the risen dough. On a floured surface, divide it into 6 equal pieces. Roll each piece into a 14-15 inch long log.
- Braid the logs: Gather 3 logs together, pinch at the top to join, and braid them carefully, tucking the ends under the braid. Repeat this to form two braided loaves.
- Second rise: Place the braids on a parchment-lined baking tray, cover with a kitchen towel, and allow to rise again until doubled, about 1 hour.
- Preheat the oven: While the dough is rising, preheat your oven to 180°C (350°F).
- Bake: Bake the braided breads for 35-40 minutes at 180°C or 350°F until golden brown and cooked through.
- Brush with butter: Immediately after baking, brush 2 tablespoons of melted butter over the hot breads to keep them moist and flavorful.
- Cool down: Allow the breads to cool completely on a wire rack before glazing.
- Prepare glaze and serve: Whisk together the icing sugar and milk to form a thick, smooth glaze. Pour this over the cooled stollen breads. Slice and enjoy your festive treat!
Notes
- For best flavor, soak dried fruits in rum and orange juice ahead of time.
- The dough is heavy and sticky due to the nuts and fruits; knead patiently or use a stand mixer with dough hook.
- If you prefer, you can substitute candied orange peel with store-bought for convenience.
- Letting the bread cool completely before glazing ensures the icing sets well.
- This recipe makes two braided loaves, perfect for gifting or sharing during the holidays.
Nutrition
- Serving Size: 1 slice (~70 g)
- Calories: 339 kcal
- Sugar: 24 g
- Sodium: 81 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 44 mg
