Holiday Bakes.00_14_12_23.Still075
Holiday Bakes.00_14_01_21.Still071
Holiday Bakes.00_14_08_13.Still072

Weihnachtsstollen

GERMANY

Sweet Fruit Bread

SUBMITTED BY

Lisa

Jump to Recipe

Nothing screams holiday-time to Lisa more than a slice of this fresh baked treat!

German Weihnachtsstollen, also known as Christmas Stollen, is a festive, fruit-filled bread enjoyed throughout the holiday season. With its rich dough, marzipan center, and snowy powdered sugar coating, Stollen has become an iconic symbol of German Christmas traditions.

Origins of Stollen

The origins of Stollen date back to the 15th century in Dresden, Saxony, Germany. Initially called Striezel, Stollen was a simple, unsweetened bread made from flour, oats, and water. At the time, butter was forbidden during Advent, making the bread dense and dry. Its primary purpose was to sustain families during the Lenten season while adhering to church restrictions.

Over time, bakers began enhancing the dough with dried fruits, nuts, and spices. These additions transformed Stollen from a plain fasting bread into a sweet, celebratory treat, setting the stage for the modern Weihnachtsstollen enjoyed today.

The Butter Letter: A Turning Point

A major turning point in Stollen’s history occurred in 1491 when Augustus, Elector of Saxony, issued the Butter Letter. This decree allowed bakers in Dresden to use butter in their Stollen dough, lifting the previous church restrictions. This change created a richer, more flavorful bread, marking the birth of the version of Stollen that is now synonymous with Christmas celebrations.

Traditional Ingredients and Preparation

Weihnachtsstollen is typically made from a yeasted dough enriched with butter, sugar, and eggs. The dough is mixed with dried fruits, raisins, candied citrus peel, almonds, and often a marzipan center. Bakers shape the dough into an elongated loaf to symbolize the swaddled Christ child.

After baking, the Stollen is brushed with melted butter and dusted with powdered sugar, giving it a snow-covered appearance that embodies the festive spirit of Christmas.

Dresden and the Dresdner Christstollen

Dresden is world-famous for its Dresdner Christstollen, a variation of Stollen that has been produced in the city for over 400 years. Since 1997, Dresden Stollen has received Protected Designation of Origin (PDO) status from the European Union. This recognition ensures that only Stollen made in Dresden following traditional recipes can be labeled as Dresdner Christstollen, highlighting its cultural and historical importance.

Today, Weihnachtsstollen is more than just a bread; it is a symbol of family, celebration, and German heritage. Families often pass down unique Stollen recipes through generations, each adding personal touches with different fruits, nuts, or spices. In Germany and worldwide, Stollen is enjoyed throughout the Advent season, often paired with mulled wine, coffee, or hot chocolate. Its rich flavor, festive appearance, and centuries-old history make it a cherished part of Christmas celebrations.

German Weihnachtsstollen continues to be a sweet reminder of holiday traditions and cultural heritage. From its humble beginnings as a Lenten bread to the indulgent, fruit-laden treat of today, Stollen embodies the joy, warmth, and festive spirit of the German Christmas season.

Weihnachtsstollen

Servings 12
Print Recipe Pin Recipe

Ingredients
  

For the dough

  • 1 cup lukewarm whole milk
  • 3 tsp active dry yeast
  • ½ cup sugar
  • 4-4½ cups AP flour
  • 1 large egg
  • 2 large egg yolks
  • 1½ sticks unsalted butter at room temp so it's very soft
  • 2 tsp vanilla extract
  • 1 lemon zested
  • 1 tsp salt
  • ¾ tsp ground cardamom
  • ¾ tsp ground mace or nutmeg
  • ½ tsp ground cinnamon
  • 8 oz marzipan or almond paste

For the add-ins

  • 9 oz raisins
  • 3 oz candied lemon peel finely diced (optional)
  • 3 oz candied orange peel finely diced (optional)
  • 3 oz blanched slivered or sliced almonds finely chopped (optional)
  • ⅓ cup rum or apple juice

For glaze & dusting

  • 1 stick unsalted butter melted
  • powdered sugar

Instructions
 

  • Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum (or apple juice) over it. Stir to combine. Set aside and let the fruit mixture soak in the liquid while the dough rises.
  • Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
  • Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl.
  • Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together. Knead the dough on the bread setting or by hand for 7-8 minutes.
  • Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour (likely closer to 2 hours depending on the temperature of the environment).
  • Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook or your hands, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour.
  • Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness.
  • Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough.
  • Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen. In other words, don’t fold the right side all the way over to the left edge of the stollen.
  • Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump. Place the stollen on a lined baking sheet. Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy.
  • Towards the end of the last rise, preheat the oven to 350℉ and bake the stollen for 30-40 minutes or until golden. You can use an instant read thermometer to aim for an internal temperature of 190℉.
  • Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm.
  • Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let the stollen cool. You may want to give it another dusting of powdered sugar once cooled.
  • The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage. Makes 2 large or 3 medium Stollen.

Notes

Recipe inspired by Daring Gourmet
Course: Dessert
Region: Europe

Watch the Video

SHARE THE LOVE

You May Also Like

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.