German Stollen (Christmas Bread)
Easy Homemade German Stollen (Christmas Bread) — Traditional & Heartwarming
If you close your eyes and think of Christmas mornings, you might smell warm spices, butter, and powdered sugar — that’s the magic of German Stollen (Christmas Bread). I still remember the first time my grandmother set a loaf on the table: golden crust, soft interior studded with fruit and nuts, and a sweet cloud of powdered sugar like a fresh snowfall. This easy, traditional German Stollen recipe captures that same cozy feeling and is perfect for holiday gatherings, Sunday brunches, or gifting to friends and neighbors.
Serve this German Stollen (Christmas Bread) during the holiday season, winter brunches, or any time you want to bring a little festive warmth into your home.
🧂 Ingredients:
- 4 cups (500 g) all-purpose flour (or 50/50 all-purpose + whole wheat for a heartier loaf)
- 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/3 cup (70 g) granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup (115 g) unsalted butter, softened (plus 2 tbsp melted for brushing)
- 2 large eggs, room temperature
- 1 cup mixed dried fruit (raisins, currants, chopped dried apricot, candied orange peel) — optionally soaked in 2 tbsp rum or brandy for 1 hour
- 1/2 cup chopped almonds or walnuts (lightly toasted)
- Optional: 7–8 oz (200 g) marzipan log (for classic marzipan center)
- Powdered sugar for heavy dusting (about 1/2–1 cup)
- Optional zest of one orange and 1 tsp vanilla extract for extra aroma
Yields: 1 large loaf (about 12–16 servings)
Prep time: 30 minutes (plus rising/soaking)
Rise time: 1–1.5 hours (first rise) + 30–45 minutes (second rise)
Bake time: 35–45 minutes
Total time: ~3–4 hours (including cooling); best if allowed to rest/age 1–3 days for full flavor
👩🍳 Directions:
- Warm the milk to about 110°F (43°C). Stir in 1 tsp sugar and the yeast. Let sit 8–10 minutes until foamy.
- In a large bowl, whisk together flour, remaining sugar, salt, cinnamon, and nutmeg.
- Add eggs, softened butter, and vanilla (if using) to the dry mix. Pour in the activated yeast mixture. Mix until a shaggy dough forms.
- Knead 8–10 minutes by hand (or 5–7 minutes in a stand mixer with dough hook) until smooth and elastic. Dough should be slightly tacky but not sticky. Add a tablespoon of flour if it’s too wet.
- Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for about 1–1.5 hours, until doubled.
- Meanwhile, drain any soaked fruit. Lightly toss dried fruit and toasted nuts in a tablespoon of flour to prevent sinking into the dough.
- Punch down the dough and gently fold in the fruit and nuts until evenly distributed. If using marzipan, roll it into a log about 8–10 inches long.
- Shape: Roll the dough into an oval. Place the marzipan log along one side of the oval, then fold the dough over it to create the classic asymmetrical Stollen shape (or simply shape into a tight loaf if skipping marzipan). Pinch seams closed.
- Place the shaped loaf on a parchment-lined baking sheet. Cover and allow to rise another 30–45 minutes until slightly puffed. Preheat oven to 350°F (175°C) while it finishes the second rise.
- Bake at 350°F (175°C) for 35–45 minutes, until golden brown and a skewer in the center comes out clean. If the top browns too quickly, tent loosely with foil after 20–25 minutes.
- As soon as it comes out of the oven, brush the hot loaf with the 2 tbsp melted butter, then immediately dust generously with powdered sugar. For extra indulgence, brush again with more butter after a few minutes and dust again.
- Cool completely. For best flavor, wrap the loaf in parchment and foil and let it rest for 1–3 days — Stollen improves with time. Slice thinly to serve.
💡 Tips & Variations:
- To make it vegan: use plant milk (soy or oat), vegan butter, and a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg). Yeast method remains the same. Marzipan is usually vegan (check ingredients).
- Gluten-free option: use a high-quality 1:1 gluten-free flour blend with xanthan gum. Rise may be slightly shorter; handle dough gently. Add an extra egg or a tablespoon of psyllium husk for structure if desired.
- Lower-sugar / low-carb approach: reduce sugar to 2–3 tbsp and substitute 1:1 erythritol blend; for low-carb flour, try a hybrid of almond flour + a small amount of coconut flour and xanthan — note texture will differ and rising times change. This is more of an adapted version than a direct swap.
- Whole-grain swap: replace up to half the all-purpose flour with whole wheat for more fiber and nuttier flavor.
- Flavor twists: add orange or lemon zest, swap in chopped pistachios, or add 1–2 tsp cardamom for a festive twist.
- Serving ideas: serve thin slices with butter or a smear of apricot jam. It pairs beautifully with mulled wine, coffee, or a spiced tea.
- Storing leftovers: wrap cooled Stollen tightly in parchment and foil and store at room temperature in a cool, dry place for up to 2 weeks. For longer storage, freeze slices or the whole loaf (double-wrap) for up to 3 months. Thaw overnight at room temperature.
- Make ahead: Bake and wrap your Stollen 1–3 weeks before gifting — it matures and gets richer with time.
🩺 Health & Lifestyle Tie-in:
This traditional German Stollen (Christmas Bread) brings joy and also offers small nutritional benefits when made thoughtfully: nuts deliver heart-healthy fats and protein, and dried fruit adds fiber and natural sweetness. Choosing whole-grain flours and moderating sugar makes it a more balanced treat. Little habits like opting for healthier swaps and cooking at home can improve your well-being — and over time, healthier choices may reduce medical bills and stress about healthcare. Consider baking at home as an act of self-care that also supports long-term health and financial peace of mind.
❤️ Conclusion:
There’s something quietly comforting about making a Stollen — the kneading, the smell of spices, and the ritual of dusting it with powdered sugar like a snowy blanket. If you make this Easy Homemade German Stollen (Christmas Bread), let me know how it turned out! Drop a comment or tag me in your photos — I’d love to see your loaves and hear your family stories.
#fblifestyle
German Stollen
Ingredients
Method
- Warm the milk to about 110°F (43°C). Stir in 1 tsp sugar and the yeast. Let sit for 8–10 minutes until foamy.
- In a large bowl, whisk together flour, remaining sugar, salt, cinnamon, and nutmeg.
- Add eggs, softened butter, and vanilla (if using) to the dry mix. Pour in the activated yeast mixture. Mix until a shaggy dough forms.
- Knead 8–10 minutes by hand (or 5–7 minutes in a stand mixer with dough hook) until smooth and elastic. Dough should be slightly tacky but not sticky. Add a tablespoon of flour if it’s too wet.
- Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for about 1–1.5 hours, until doubled.
- Meanwhile, drain any soaked fruit. Lightly toss dried fruit and toasted nuts in a tablespoon of flour to prevent sinking into the dough.
- Punch down the dough and gently fold in the fruit and nuts until evenly distributed. If using marzipan, roll it into a log about 8–10 inches long.
- Roll the dough into an oval. Place the marzipan log along one side of the oval, then fold the dough over it to create the classic asymmetrical Stollen shape (or simply shape into a tight loaf if skipping marzipan). Pinch seams closed.
- Place the shaped loaf on a parchment-lined baking sheet. Cover and allow to rise another 30–45 minutes until slightly puffed. Preheat oven to 350°F (175°C) while it finishes the second rise.
- Bake at 350°F (175°C) for 35–45 minutes, until golden brown and a skewer in the center comes out clean. If the top browns too quickly, tent loosely with foil after 20–25 minutes.
- As soon as it comes out of the oven, brush the hot loaf with the 2 tbsp melted butter, then immediately dust generously with powdered sugar. For extra indulgence, brush again with more butter after a few minutes and dust again.
- Cool completely. For best flavor, wrap the loaf in parchment and foil and let it rest for 1–3 days — Stollen improves with time. Slice thinly to serve.
