Easy Homemade Traditional German Stollen (with Healthy Variations)

German Stollen has been a holiday hug in bread form in my family for as long as I can remember. The warm, fragrant loaf — studded with dried fruits and a hidden ribbon of marzipan — arrives at the table like a little celebration. This easy, traditional, homemade German Stollen recipe is perfect for holidays, Sunday brunches, gifting to neighbors, or cozy weeknight dessert plans when you want something special.

🧂 Ingredients:

• 4 cups (500 g) all-purpose flour (or 3 1/2 cups (420 g) white + 1/2 cup (60 g) whole wheat for a heartier loaf)
• 1 cup (240 ml) whole milk, warmed to about 110°F / 43°C (use plant milk for vegan)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/2 cup (100 g) granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 large eggs, room temperature (use 2 flax eggs for vegan: 2 tbsp ground flax + 6 tbsp water)
• 1/2 cup (115 g) unsalted butter, melted (or vegan butter)
• Zest of 1 lemon and 1 orange
• 1 cup (150 g) mixed dried fruit (raisins, currants, chopped dried apricots) — preferably unsweetened
• 1/2 cup (75 g) candied citrus peel, chopped (optional)
• 1/2 cup (60 g) sliced or slivered almonds, toasted
• 1/4 cup (60 ml) dark rum or brandy (or orange juice for alcohol-free)
• Optional: 7–8 oz (200–225 g) marzipan roll for classic center
• For finishing: 4 tablespoons (60 g) melted butter and 1 cup (120 g) powdered sugar for heavy dusting

👩‍🍳 Directions:

1. Soak the fruit: Place dried fruit, candied peel, and rum (or orange juice) in a bowl. Cover and let sit 30 minutes to overnight for best flavor.
2. Proof the yeast: Warm the milk to about 110°F (43°C). Stir in 1 teaspoon sugar and the yeast. Let sit 8–10 minutes until foamy.
3. Mix dry ingredients: In a large bowl, whisk the flour, remaining sugar, salt, cinnamon, nutmeg, and citrus zest.
4. Combine wet ingredients: Beat eggs and melted butter together. Add to the dry mix along with the yeast-milk mixture. Stir until a shaggy dough forms.
5. Knead: Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or 5–7 minutes in a stand mixer with dough hook). Add more flour a tablespoon at a time if too sticky.
6. Add fruit and nuts: Gently fold in soaked fruit (drain if very wet) and toasted almonds until evenly distributed.
7. First rise: Place dough in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm spot 1 to 1½ hours until doubled.
8. Shape with optional marzipan: Punch dough down. Divide if making two smaller stollen. Roll out each piece into an oval, place a marzipan log along the center, then fold dough over to form the classic stollen shape (slightly flattened oval with a seam). If skipping marzipan, simply shape into a loaf.
9. Second rise: Place shaped stollen on a parchment-lined baking sheet. Cover and let rise 30–45 minutes until puffy. Meanwhile preheat oven to 350°F (175°C).
10. Bake: Bake the stollen 35–45 minutes (smaller loaves 25–30 minutes) until golden brown and a skewer comes out mostly clean. If top browns too quickly, tent with foil.
11. Butter & sugar finish: Immediately brush the hot stollen all over with melted butter, then generously dust with powdered sugar. For the best effect, repeat brushing with a little more butter and another heavy dusting of sugar once cooled slightly.
12. Cool & rest: Allow to cool completely on a wire rack. Stollen often tastes better after resting 1–2 days wrapped in foil — flavors mellow and meld.

💡 Tips & Variations:

• Soak overnight: For deepest flavor, soak dried fruits in rum or juice overnight in the fridge.
• Marzipan center: Use a store-bought marzipan roll or make your own from almond meal, powdered sugar, and a little syrup. It’s classic and beloved — but optional.
• Vegan swap: Use plant-based milk and butter, replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water), and ensure marzipan is egg-free.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Texture differs but still delicious. Increase hydration slightly if dough feels dense.
• Low-carb version: Try a paleo-ish stollen using almond flour and coconut flour — this changes structure (no yeast rise), so make a quick bread version or almond-based loaf with baking powder.
• Healthier tweaks: Reduce sugar by 25%, use unsweetened dried fruit, add ¼ cup ground flax or chia seeds for fiber, or swap half the flour for whole wheat.
• Serving ideas: Serve thick slices with butter, cream cheese, or a smear of orange marmalade. Lovely with coffee, mulled wine, or tea.
• Storing leftovers: Wrap cooled stollen tightly in foil and keep at room temperature up to 1 week. Refrigerate up to 2 weeks. Freeze whole or sliced up to 3 months — thaw wrapped before unwrapping to keep moist.

🩺 Health & Lifestyle Tie-in:
This homemade German Stollen can be made more nourishing by adding nuts (heart-healthy fats and protein) and whole grain flour (fiber). Choosing to bake at home is also kinder to your wallet and waistline — homemade treats let you control sugar, fat, and portion sizes, which over time can reduce health costs. Little choices, like swapping to unsweetened fruit or extra almonds, add nutrients without losing the cozy comfort of the loaf.

❤️ Conclusion:
There’s something quietly joyful about slicing into a stollen that’s been made with care — the scent, the texture, the memories it sparks. If you try this easy, traditional homemade German Stollen, tell me how it turned out in the comments or tag me in your photos — I’d love to see your version and any cozy moments it creates. Happy baking and happy sharing!