German Holiday Stollen Recipe

If you’re looking for a truly special treat to bring warmth and tradition to your holiday table, this German Holiday Stollen Recipe is an absolute must-try. Filled with rum-soaked dried fruits, fragrant spices, and tender buttery dough, this festive bread will have your kitchen smelling amazing and your family begging for seconds. Believe me, once you make this stollen, it might just become your new holiday favorite — I love how rich and comforting it is, and I think you will too!

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Ingredients You’ll Need

This German Holiday Stollen Recipe uses a medley of dried fruits, toasted almonds, and fragrant spices that come together to create a rich, festive loaf. Look for good quality dried fruits and fresh spices to get the best flavor—freshly grated lemon zest is key to brightening things up.

• Dark raisins: Provide a deep, sweet fruitiness; I like to give them an extra rinse and drain before soaking.
• Golden raisins: Add a gentle brightness and contrast to the dark raisins.
• Currants: These little nuggets bring a tangy, tart burst that balances the sweetness.
• Diced candied orange peel (or apricots): Citrus peel is essential for that classic stollen zing; apricots are a nice substitute if you want a milder citrus note.
• Dried cranberries or cherries: Cut into small pieces to distribute their lovely tartness evenly.
• Whole almonds: Toasted with skins on or off, they add crunch and a nutty depth.
• Dark rum or brandy: This liquid gold plumps the fruits and gives the stollen its signature warmth.
• Orange juice: Helps rehydrate the fruit and adds subtle citrus flavor.
• All-purpose flour: Divided for sponge and dough; I recommend sifting to keep the dough light.
• Instant dry yeast: Ensures a nice rise; can substitute with active dry yeast with a slight adjustment.
• Warm milk: Use just warm enough to activate yeast, but not so hot it kills it.
• Salt: Enhances the flavors and balances sweetness.
• Ground cardamom, cloves, nutmeg: The classic warm spices that make this stollen irresistible.
• Lemon zest: Freshly grated adds brightness and aroma you don’t want to skip.
• Unsalted butter: Softened; key for the luscious richness of the dough.
• Egg yolks: Help enrich the dough and add a beautiful tender crumb.
• Sugar: Adds sweetness to balance the spices and fruit.
• Oil: Just enough to coat the bowl and prevent sticking during rising.
• Additional sugar, ginger, nutmeg: For a spiced sugar topping brushed on with melted butter.
• Powdered sugar: For dusting generously before serving—this is the signature touch!

Variations

I love experimenting with this German Holiday Stollen Recipe, and you’ll find that small tweaks can make it your own signature loaf. Whether you want it fruitier, nuttier, or adapted to fit dietary preferences, you’ve got options!

• Nut-Free Version: Swap almonds for toasted pepitas or sunflower seeds; the texture changes but still delicious—I make this for allergy-sensitive guests.
• Gluten-Free Adaptation: Using a gluten-free flour blend and extra xanthan gum, I once managed a great batch, though the crumb is denser—worth the extra care!
• Spice Adjustments: If cloves or cardamom are too bold for you, reduce them or try cinnamon instead. I find a pinch of cinnamon adds a cozy note.
• Fruit Swaps: You can swap dried apricots for dried figs or add chopped dates for extra sweetness and chew.

How to Make German Holiday Stollen Recipe

Step 1: Soak Your Fruits to Plump Up Flavor

Begin by combining all your dried fruits with the dark rum and orange juice in a medium bowl. I always soak mine overnight—this step makes a world of difference because the fruits soften and get infused with warmth and flavor, which gives the stollen its signature moistness and depth. If you’re short on time, heating the mixture briefly in the microwave works as a shortcut, but the longer soak really shines.

Step 2: Create the Yeast Sponge for Lightness

Here’s a trick I learned that takes your stollen from dense to tender: make a sponge first. Mix 2 cups of flour with instant yeast in your stand mixer bowl, add warm milk, and beat it well. This activates your yeast gently and begins developing flavor. Cover and let it rise in a warm spot for about an hour—watch for a bubbly, airy texture before moving on. This extra rise time sets the stage for soft, airy dough.

Step 3: Spice Up the Dough and Add Butter & Eggs

While the sponge is resting, whisk together the remaining flour and your spices in a big bowl. Once the sponge has puffed up nicely, add lemon zest and softened butter little by little, beating until it looks like thick batter. Then mix in the egg yolks and sugar. This is when the dough starts transforming into that rich, buttery goodness that I look forward to every holiday season.

Step 4: Knead in Flour and Spices Until Soft and Elastic

Gradually mix in your flour-spice mixture on low speed using a dough hook once the dough thickens, then knead for several minutes. You want a soft dough that pulls away from the bowl sides but still feels slightly tacky. Don’t rush this part—good gluten development means the perfect chew later. Scrape down the bowl as needed to incorporate everything evenly.

Step 5: First Rise in Oiled Bowl

Lightly oil a large bowl, shape your dough into a ball, and roll it around to coat. Cover loosely with plastic wrap and set it in a warm place to rise until doubled—usually about 1 ½ hours, though colder kitchens may take longer. Patience is key here to develop flavor and texture.

Step 6: Fold in the Plumped Fruits and Almonds

Drain your soaked fruit (but don’t toss that rum-soaked juice; it’s magic!) and gently knead it into the dough along with the almonds. At first, it feels a bit messy, but continue to work the dough on a floured surface until all the fruit and nuts are evenly dispersed. Let the dough rest 10 minutes afterward to relax before shaping.

Step 7: Shape Your Stollen Loaves

Divide the dough into four equal pieces. I love this part because each loaf gets its own unique shape. Press a piece into an 8-inch round, then fold one-third over the middle and then the other flap, leaving a small ridge—a classic stollen shape. Cup your hands to taper the ends into an oval. They may look rustic now, but that’s all part of the charm! Place on parchment-lined baking sheets, spaced well apart.

Step 8: Final Rise and Bake

Cover your loaves loosely and let them rise for about an hour until doubled again. Preheat your oven while they rise (around 350°F/175°C). Bake the stollen for 25 minutes, then swap pans and rotate for even baking. Total time is about 40 to 45 minutes. If you notice they’re browning too fast, tent them with foil. Use a thermometer to check for doneness—190°F in the center is perfect. Let them cool slightly on racks and baking sheets.

Step 9: Brush with Spiced Butter and Sugar

While still warm, brush your loaves generously with melted butter, then sprinkle with the sugar, ginger, and nutmeg blend. This finishing touch adds sparkle and a delicate crunch I adore. Let the stollen cool completely before moving on—this is a hard step to wait for, but so worth it.

Step 10: Rest and Serve

For best flavor, wrap the stollen tightly in plastic wrap and foil and store them in a cool, dry place for at least three days before slicing. My family swears it tastes even better after resting—flavors deepen and the texture softens gorgeously. Don’t forget to dust with powdered sugar just before serving, and enjoy with butter, honey, or jam if you like!

How to Serve German Holiday Stollen Recipe

Garnishes

I love dusting my stollen generously with powdered sugar right before serving — it looks like fresh snow and adds that classic sweet finish. Sometimes, I add a light brush of melted butter first to help the sugar stick beautifully and add moisture. If you want, serve it with a dollop of whipped cream or a smear of good-quality butter or fruit preserves; these pairings really bring out the flavors.

Side Dishes

This stollen is fantastic on its own as a sweet bread, but I often serve it alongside hot mulled wine or spiced cider for a cozy holiday vibe. It’s also a lovely complement to a rich cheese board featuring mild cheeses like Brie or Gouda. For a breakfast treat, slice it thick with a hot cup of coffee or tea.

Creative Ways to Present

For special occasions, I like to wrap stollen loaves in festive cellophane and tie them with twine and a sprig of fresh rosemary or holly — it makes for a beautiful homemade gift. For parties, slicing the stollen into bite-sized cubes and serving it on a platter with little jars of honey or jam lets guests nibble and mingle. You can also make mini stollen muffins using the dough for a playful twist!

Make Ahead and Storage

Storing Leftovers

I store leftover stollen wrapped tightly in plastic wrap and then foil at room temperature, ideally in a bread box or cool pantry spot. This keeps it fresh and soft for up to two weeks. Just be sure it’s well wrapped to prevent it from drying out or absorbing other odors.

Freezing

If you want to preserve your German Holiday Stollen Recipe longer, I freeze whole or sliced stollen tightly wrapped in plastic and foil. When ready to eat, thaw at room temperature wrapped to prevent condensation. This method keeps the flavor intact and texture lovely for up to three months.

Reheating

To refresh leftover or thawed stollen, slice it and warm gently in a low oven (about 300°F/150°C) for 5-7 minutes, wrapped loosely in foil to keep moisture in. This warms the butter and lifts the aromas while keeping the crumb moist but with a slight crust.

FAQs

Final Thoughts

This German Holiday Stollen Recipe holds a special place in my heart because it embodies the comforting, festive spirit I want to share with my loved ones every year. The process takes some time, but the payoff—a fragrant, tender, and richly flavored bread—is totally worth it. I can’t recommend making it enough, whether you’re gifting to friends or enjoying cozy mornings at home. You’ll find that once you make this, the stollen will become a treasured holiday tradition in your kitchen too.

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