Christmas Stollen (Weihnachtsstollen)

Christmas Stollen – recipe with photo, German cuisine
Rating: 4.7 Votes: 31
Cooking Time:
2 hours Recipe Yield:
1 kg Difficulty:
Medium recipe

Some may find Christmas Stollen a bit too complex – both because of the number of ingredients and the process itself – but it’s well worth the effort. There are many variations of this pastry: without marzipan, with poppy seeds, apples, or candied ginger. Marzipan can be used in different ways – as a filling or mixed directly into the dough. Stollen is usually prepared a few weeks before Christmas, then wrapped in baking paper, covered with foil, and stored in the fridge until the holiday.

Ingredients for Christmas Stollen Recipe

Wheat Flour 420 g
Milk 125 ml
Sugar 80 g
Lemon 1 pcs
Butter 150 g
Almonds 100 g
Raisins 100 g
Salt 1 pinch
For the filling
Marzipan 125 g
Cognac 3 tbsp
Cocoa Powder 1-2 tsp
For brushing
Butter 50 g

How to Make Christmas Stollen

Preparing the yeast starter

To make Christmas Stollen, begin by preparing the starter. Dissolve the yeast and a spoon of sugar in warm milk, mix well, and leave in a warm place for 15 minutes to activate.

Preparing almonds, lemon, and raisins

Prepare the ingredients: finely chop the almonds, grate the lemon zest, and rinse the raisins. They’ll give the dough aroma and festive richness.

Making the Stollen dough

Combine the flour with the yeast starter, then add the zest, almonds, sugar, raisins, butter, and a pinch of salt. Knead a soft dough, cover with plastic wrap, and leave in a warm place for about 1 hour to rise.

Making the marzipan filling

While the dough is rising, make the filling. Combine the marzipan with cognac, cinnamon, and cocoa powder, and mix thoroughly until smooth.

Rolling out the dough with filling

Once the dough has risen, roll it out into an oval sheet. Place the filling on one side, leaving some space near the edge, and fold the dough over so the filling remains inside.

Stollen before baking

Transfer the shaped stollen onto a buttered baking sheet or parchment paper. Bake in a preheated oven at 180°C (355°F) for about 40 minutes.

Brushing with melted butter

Remove the half-baked stollen from the oven, brush the top with melted butter, and return it to the oven for another 30 minutes until fully baked and golden brown.

Dusting with powdered sugar

Once done, brush the stollen again with melted butter and generously dust it with powdered sugar. This gives it the classic look of a snowy Christmas loaf.

Finished Christmas Stollen

Traditionally, Stollen is made in advance – 2 to 3 weeks before Christmas. It’s wrapped in parchment paper, then foil, and stored in a cool place or fridge. During this time, the flavor deepens and the aroma becomes especially festive.

Tips for Making Christmas Stollen

  • To make the stollen aromatic and long-lasting, it’s best to soak the raisins and other dried fruits in cognac or rum beforehand. This makes them juicier, adds flavor to the dough, and helps them preserve well during storage.

  • It’s easier to roll the marzipan filling into a log and place it inside the dough sheet. This ensures even distribution, prevents leakage during baking, and gives each slice a gentle almond-nutty note.

  • Don’t rush to taste the stollen right after baking. Wrap it in parchment and foil, and leave it in a cool place for 2-3 weeks. This time allows the flavors of the spices, butter, and dried fruits to blend, giving the stollen a deeper and truly festive taste.

  • Avoid adding too much flour while kneading. Stollen dough should remain soft and slightly sticky – otherwise, the finished pastry may turn out dry.

  • If using homemade marzipan, make sure it’s soft enough. Hard marzipan won’t spread evenly and could affect the dough’s structure.

Frequently Asked Questions About Christmas Stollen

The name “stollen” comes from Germany and has been used for centuries. In old German, the word meant a post or support, and the bread’s shape reminded people of a tunnel or cradle. Over time, the name became tied to this festive loaf. For me, baking stollen is carrying on a tradition that fills the home with warmth, aroma, and the spirit of Christmas.

The correct word is “stollen,” with a double “l.” It’s the German Christmas bread made with butter, dried fruit, nuts, and spices. Outside Germany, people often confuse it with “stolen,” but once you know its flavor, you’ll never mix it up again. Stollen is something to enjoy slowly, shared at the holiday table with family and friends.

Originally in German, “stollen” referred to a post or support, but later the word was used for this Christmas bread. Its sugar-dusted crust symbolized a swaddled child, giving it a deep festive meaning. For me, stollen is more than bread – it means tradition, togetherness, and the joy of waiting as flavors mature with time.

Stollen is expensive because it’s made with rich ingredients and time. Authentic recipes include butter, almonds, dried fruits, candied peel, and spices like cinnamon and cardamom. After baking, it must rest for weeks to develop full flavor. When you buy stollen, you’re paying not only for products but also for the craft, patience, and tradition behind it.

If you’re not a fan of marzipan, you can replace it with chopped nuts mixed with a bit of honey or condensed milk. The pastry will remain aromatic but with a nuttier flavor and without the distinct almond note.

The main reason is too much flour or overbaking. Don’t exceed the baking time and make sure to brush the stollen with butter after each step. This keeps the loaf moist and preserves its delicate texture.

While stollen and fruitcake may look similar, they’re quite different. A fruitcake is a dessert served right after baking, while stollen must mature for a few weeks for the flavor to fully develop. Stollen dough is denser and richer, with lots of butter, nuts, dried fruits, and spices. Fruitcake is more for everyday tea time, while stollen is a symbol of Christmas and holiday cheer.
German Cuisine
Baking and Desserts
Christmas Recipes
New Year’s Recipes
Vegetarianism