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Festive Christmas Stollen Bread Recipe

Avatar photoByEvelyn
Jump to Recipe· 4.9 from 76 reviews

If you’re on the hunt for a cozy, comforting holiday treat that’s steeped in tradition—and tastes like a celebration in every bite—wait till you try my Festive Christmas Stollen Bread Recipe. I absolutely love how this stollen comes out tender, fragrant, and packed with a symphony of fruits and spices. When I first tried making it, I was amazed at how something so classic could feel so special yet be surprisingly easy to whip up. Trust me, read on and you’ll have your very own slice of Christmas magic at home.

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Why You’ll Love This Recipe

  • Rich, Traditional Flavors: The blend of dried fruits, rum, and warming spices gives it that authentic Christmas vibe.
  • Perfect Texture: Soft, buttery dough with just the right chew and a tender crumb every time.
  • Make-Ahead Friendly: It tastes even better after it rests for a few days, so you can prepare in advance.
  • Family Favorite: My crew goes crazy for this stollen, making it a holiday staple in our home.
A large loaf of fruit bread covered with a thick layer of white powdered sugar sits on a white marbled surface. The loaf is partially sliced, showing two slices in front with a light brown crumb dotted with dark red cherries and nuts. To the left of the loaf is a metal sieve filled with powdered sugar. Small pine cones, green fir branches, and bright red berries decorate the corners of the scene, giving a festive feel. Photo taken with an iphone --ar 2:3 --v 7 - Festive Christmas Stollen Bread, Christmas Stollen, holiday bread recipe, traditional Christmas cake, easy Christmas Stollen this …

Ingredients You’ll Need

All these ingredients come together like a well-rehearsed choir, creating a perfectly balanced bread that’s fruity, nutty, and spiced with gentle warmth. I always recommend using good-quality dried fruits and fresh spices for that extra oomph in flavor.

Flat lay of dark raisins in a small white ceramic bowl, golden raisins in a small white ceramic bowl, currants in a small white ceramic bowl, diced candied orange peel in a small white ceramic bowl, dried cranberries cut into pieces in a small white ceramic bowl, whole almonds with skins scattered neatly, a small white ceramic bowl of dark rum, a small white ceramic bowl of orange juice, a small mound of all-purpose flour on a white ceramic plate, a small pile of instant dry yeast granules on a white ceramic plate, a small white ceramic bowl of warm milk, a small heap of salt on a white ceramic plate, small piles of ground cardamom, ground cloves, and ground nutmeg each separately arranged on white ceramic plates, finely grated lemon zest arranged in a small neat pile on a white ceramic plate, a small white ceramic plate with two sticks of unsalted butter, two large whole uncracked eggs with clean shells, a small white ceramic bowl of sugar, a small white ceramic bowl of vegetable oil, small white ceramic bowls of powdered sugar, ground ginger and nutmeg together arranged separately -- all ingredients arranged with perfect symmetry and realistic proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Festive Christmas Stollen Bread, Christmas Stollen, holiday bread recipe, traditional Christmas cake, easy Christmas Stollen
  • Dark raisins: They add deep, rich sweetness to absorb the rum soak beautifully.
  • Golden raisins: For a lighter, juicy contrast that lifts the overall flavor.
  • Currants: Tiny bursts of tart sweetness that elevate the complexity.
  • Diced candied orange peel or apricots: Brings a citrusy brightness that’s essential to classic stollen.
  • Dried cranberries, cherries, or tart dried fruit: I love how these add a pop of festive color and a tangy balance.
  • Whole almonds: Add crunch and a nutty richness; skins on or off, your call!
  • Dark rum or brandy: This is the secret soaking agent that makes the fruit juicy and boozy—totally worth it.
  • Orange juice: Works with the rum to infuse the fruit with bright, fruity moisture.
  • All-purpose flour: The backbone of the dough, giving structure and softness.
  • Instant dry yeast: For a reliable, quick rise; makes the dough light and fluffy.
  • Warm milk: Feeds the yeast and contributes to a tender crumb.
  • Salt: Enhances all the flavors and balances the sweetness.
  • Ground cardamom, cloves, and nutmeg: Classic Christmas spices that fill your kitchen with holiday cheer.
  • Grated lemon zest: Adds a fresh, citrus kick that brightens the dough.
  • Unsalted butter (softened and melted): The key to that rich, buttery texture and the glaze at the end.
  • Egg yolks: Enrich the dough for a beautiful texture and golden color.
  • Sugar (for dough and spiced topping): Sweetens the bread lightly while adding sparkle on top.
  • Vegetable oil: For coating the dough during rising; keeps it from drying out.
  • Powdered sugar: The finishing touch—dust generously for that iconic snowy look.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

While I adore the traditional mix, I’ve experimented with variations over the years. You’ll find that tweaking the fruit or spice mix can make this festive bread uniquely yours, perfect for personal tastes or dietary needs.

  • Gluten-Free Version: I adapted this by substituting a gluten-free flour blend and slightly reducing the liquid; the texture changes but it’s still wonderfully flavorful.
  • Different Spirits: Instead of rum or brandy, try spiced rum or even bourbon—I love how the flavor profile evolves.
  • Nut-Free: If you’re avoiding nuts, omit almonds and maybe add pumpkin seeds for a bit of crunch.
  • Extra Citrus: Adding some candied lemon peel alongside the orange adds a bright zing I find irresistibly fresh.

How to Make Festive Christmas Stollen Bread Recipe

Step 1: Soak the Fruit and Prep Your Mix

This first step is key for juicy, plump fruit throughout your stollen. Combine all the dried fruits except almonds with the rum and orange juice—let it soak overnight if possible. I’ve done the quick soak method by warming it in the microwave, but honestly, the overnight soak deepens flavor like magic. Keep the bowl covered; your kitchen will smell amazing!

Step 2: Make the Sponge

Making the sponge gives the dough a great rise and flavor foundation. Mix 2 cups of flour with yeast, then add warm milk and beat for a minute until smooth. Cover it and let it sit in a warm spot for about an hour—watch it bubble up like a little science experiment. If your kitchen is chilly, a little extra time helps.

Step 3: Mix the Dough and Knead

Whisk together the remaining flour and spices, then blend the risen sponge with lemon zest, softened butter, egg yolks, sugar, and most of the flour mixture. Switch from the paddle to the dough hook for kneading—this is where the magic starts. Knead for about 10 to 12 minutes total, adding the last bit of flour and spices carefully. The dough should feel soft and pull gently away from the bowl’s edges—think stretchy and tender, not sticky.

Step 4: First Rise and Incorporate Fruit and Nuts

Lightly oil a large bowl and let your dough rise until it doubles in size—about 1.5 hours, maybe longer if it’s cold. Then drain the soaked fruit and knead it along with the almonds into the dough. This can get a bit sticky, so don’t hesitate to dust your surface with a little flour and be gentle; just take your time so everything gets evenly distributed. Let it rest 10 minutes—this helps the dough relax, making shaping easier.

Step 5: Shape the Stollen Loaves

Divide the dough into four pieces and pat each into an 8-inch round. Here’s where the signature stollen fold happens: fold one-third of the dough towards the center, then fold the other flap over, leaving about an inch gap to create a ridge in the middle. Cup your hands and gently taper the ends into a beautiful oval. They won’t look perfect now—that’s fine! The shapes bake beautifully, and the powdered sugar finish makes everything look flawless.

Step 6: Final Rise and Baking

Let your shaped loaves rise until doubled, about an hour in a warm spot. Meanwhile, preheat your oven to 350°F (175°C). Bake the loaves for 25 minutes, swap and rotate the pans, then bake for another 15-20 minutes until a deep golden brown. If the loaves start browning too fast, tent loosely with foil. You’ll know they’re done when an instant-read thermometer hits about 190°F inside.

Step 7: Brush, Sugar, and Cool

While the stollen are warm (but not hot), brush them all over with melted butter, then sprinkle the tops and sides with the spicy sugar blend. It’s a little extra step that adds a gorgeous flavored crust. Once completely cool, wrap them up tightly to let the flavors meld—it’s worth the wait!

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Pro Tips for Making Festive Christmas Stollen Bread Recipe

  • Soak Fruit Overnight: I discovered the flavor and texture are so much better if you let the fruit soak overnight rather than rushing it.
  • Use Room Temperature Ingredients: It helped the dough come together smoothly and killed that stubborn chill for perfect rising.
  • Don’t Skip the Butter Brush: Brushing with butter after baking makes the spiced sugar stick beautifully and keeps the crust soft yet flavorful.
  • Avoid Over-Flouring: Add flour slowly during kneading—too much can make the bread dense, and you want it light and tender.

How to Serve Festive Christmas Stollen Bread Recipe

The image shows a white plate with brown floral patterns, holding four uneven slices of fruit bread with visible dried fruit pieces inside. The bread slices are lightly dusted with powdered sugar. On the plate near the bread, there is a small spread of white cream or butter with a silver knife resting on the plate. Above the plate, a green cup and saucer filled with foamed coffee is seen, accompanied by a silver spoon with some froth on it. In the top left corner, a small white vase with orange-red berries and green leaves is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Festive Christmas Stollen Bread, Christmas Stollen, holiday bread recipe, traditional Christmas cake, easy Christmas Stollen

Garnishes

I love to dust my slices generously with powdered sugar right before serving—that iconic “snowy” look is just so festive! Sometimes I’ll wipe a little softened butter on top for an extra indulgent touch. A thin spread of honey or your favorite fruit jam pairs beautifully and adds a sweet contrast.

Side Dishes

This stollen is wonderful alongside a mug of mulled wine or hot cider to cozy up your holiday afternoon. It also pairs nicely with cheeses like creamy brie or sharp cheddar for a festive snack board. If you want to go full spread, fresh whipped cream or a dollop of clotted cream makes a divine accompaniment.

Creative Ways to Present

For holiday parties, I’ve carved the loaves into thick, rustic slices and arranged them in a wreath shape on a festive platter, dusting extra powdered sugar around like fresh snow. Wrapping individual slices in parchment for gifting or party favors is another hit—people love the personal touch of homemade stollen on their plate!

Make Ahead and Storage

Storing Leftovers

I like to wrap my cooled loaves tightly in plastic wrap and then foil to keep them fresh. Stollen actually benefits from resting a few days to let flavors meld, so I often bake early and keep it in a cool, dry spot rather than the fridge. It’s best eaten within two weeks, though it usually disappears way before then!

Freezing

If you want to freeze some loaves, wrap them super tight in plastic and foil, then place in an airtight freezer bag. I’ve frozen stollen with minimal impact on texture and flavor. Thaw overnight at room temperature and you’ll feel like you just baked them fresh!

Reheating

To revive day-old slices, I lightly warm them in a 300°F oven for about 5-10 minutes wrapped in foil, or pop them in the toaster oven wrapped in foil. This softens the bread and reactivates the lovely butter and spice aromas that sometimes settle during storage.

FAQs

  1. Can I make this Festive Christmas Stollen Bread Recipe ahead of time?

    Absolutely! This recipe is perfect for making ahead. In fact, the flavors improve after resting for a few days. Just wrap the baked and cooled loaf tightly in plastic wrap and foil, and store it in a cool, dry place for up to two weeks.

  2. What’s the best way to store leftover stollen?

    Wrap leftover stollen well in plastic and foil to keep moisture in, and store at room temperature. Avoid refrigeration, which can dry it out. It keeps fresh for about two weeks when stored this way.

  3. Can I substitute the rum with something else?

    Yes, you can swap rum or brandy for other spirits like spiced rum, bourbon, or even orange juice for an alcohol-free version. The key is to soak the fruit so it becomes plump and flavorful.

  4. What if I don’t have a stand mixer? Can I make this by hand?

    You can definitely make this by hand! Mix the sponge ingredients thoroughly, then work the dough with a wooden spoon before kneading it on a floured surface for 10-12 minutes until soft and elastic.

Final Thoughts

This Festive Christmas Stollen Bread Recipe has become one of my favorite holiday traditions to bake and share. It’s such a rewarding project that fills your home with the nostalgia and warmth of the season. Plus, it’s a crowd-pleaser whether you’re gifting to loved ones or serving at a festive brunch. I can’t wait for you to try it and discover how this classic bread can make your holiday festivities even brighter—happy baking!

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Festive Christmas Stollen Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 76 reviews
  • Author: Villerius
  • Prep Time: 30 minutes plus overnight soaking
  • Cook Time: 45 minutes
  • Total Time: 5 hours 15 minutes (including rise and baking times, excluding overnight soak)
  • Yield: 4 loaves (8-inch ovals), about 6 servings per loaf, total 24 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: German
Print Recipe

Description

This classic Christmas Stollen recipe is a rich, fruit-filled yeast bread traditionally enjoyed during the holiday season. Packed with a medley of dried fruits soaked in rum and orange juice, aromatic spices, and crunchy almonds, the dough is lovingly prepared, rested, and baked to a golden perfection. The loaves are finished with a warm butter glaze, spiced sugar, and a generous dusting of powdered sugar, making each slice a festive and flavorful treat.

Ingredients

Fruit Soak

  • 1/3 cup dark raisins
  • 1/3 cup golden raisins
  • 1/2 cup currants
  • 1/2 cup diced candied orange peel, or apricots cut into 1/4-inch dice
  • 2/3 cup dried cranberries, cherries, or other tart dried fruit cut into 1/4-inch pieces
  • 1 cup whole almonds, with or without skins
  • 1/2 cup dark rum or brandy
  • 1/4 cup orange juice

Dough

  • 5 cups (600g) all-purpose flour, divided, plus more as needed
  • 2 1/4 teaspoons (1 packet) instant dry yeast
  • 1 1/4 cups warm milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Finely grated zest of 1 lemon
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 2 large egg yolks, at room temperature
  • 1/3 cup sugar
  • 2 teaspoons oil, to coat the bowl (vegetable oil)

Spiced Sugar Topping

  • 1/2 cup sugar
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 6 tablespoons unsalted butter, melted

For Serving

  • About 1 cup powdered sugar (for dusting)

Instructions

  1. Soak the Fruit: In a medium bowl, combine all the dried fruit with the rum and orange juice. Let soak overnight to plump, or microwave uncovered for 2 minutes until warm, cover, and let soak for at least 1 hour.
  2. Make the Sponge: Add 2 cups flour and yeast to a stand mixer bowl fitted with a paddle attachment. Stir briefly to combine. Add warm milk and mix on medium-high speed for 1 minute until a thick batter forms. Cover and let rise in a warm place for 1 hour until bubbly.
  3. Mix the Dry Ingredients: In a large bowl, whisk together remaining 3 cups flour, salt, cardamom, cloves, and nutmeg.
  4. Combine Dough Ingredients: Return the sponge bowl to the mixer, fit the paddle, and mix medium speed while adding lemon zest. Beat in softened butter 2 tablespoons at a time until incorporated. Add egg yolks and beat until combined. Add sugar and beat again. Switch to low speed and gradually add 2 1/2 cups of the flour mixture.
  5. Knead the Dough: When the dough becomes stiff and shaggy, switch to dough hook attachment and knead on low for 4-6 minutes. Add remaining flour mixture gradually while continuing to knead for another 4-6 minutes until dough is soft and pulls away from the sides of the bowl.
  6. First Rise: Lightly oil a large bowl with vegetable oil. Form dough into a ball, place it in the bowl, turning to coat in oil. Cover and let rise in a warm place for 1 1/2 hours or until doubled.
  7. Incorporate Fruit and Nuts: Drain soaked fruit. Knead fruit and almonds into the dough by hand, then transfer to a floured surface and knead for 1-2 minutes until evenly incorporated. Let dough rest 10 minutes.
  8. Shape the Loaves: Line two baking sheets with parchment. Divide dough into 4 equal parts. Flatten one piece into an 8-inch round, fold one third inwards and the other flap over it leaving a ridge, then shape into an oval with tapered ends. Repeat with remaining pieces and place on sheets 3 inches apart.
  9. Final Rise: Cover the loaves loosely with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  10. Preheat Oven: About 20 minutes before the end of the rise, preheat the oven to 350°F (177°C).
  11. Bake: Place loaves in oven and bake for 25 minutes. Swap baking sheets top to bottom, rotate pans 180°, and bake for an additional 15-20 minutes until golden brown. If browning too fast, cover loosely with foil. The internal temperature should reach 190°F.
  12. Butter and Spice Topping: Mix sugar, ginger, and nutmeg in a small bowl. While loaves are warm, brush tops with melted butter and sprinkle spiced sugar evenly.
  13. Cool and Store: Cool loaves on wire racks set over baking sheets for 10 minutes, then completely. Wrap each loaf tightly in plastic wrap and foil. Store in a cool, dry place for at least 3 days before serving and up to 2 weeks. Dust with powdered sugar before serving and enjoy with butter, honey, or jam as desired.

Notes

  • Soaking the fruit overnight results in the best flavor and texture, but microwave soaking for an hour is acceptable if short on time.
  • Ensure the milk is warm but not hot when activating yeast to prevent killing it.
  • If your kitchen is cold, the dough may take longer than stated to rise; patience is key for a fluffy loaf.
  • Use a stand mixer for best dough consistency but kneading by hand is possible.
  • Store Stollen wrapped and in a cool, dry place to allow flavors to deepen; avoid refrigeration to prevent staling.
  • Check doneness with an instant-read thermometer to avoid underbaking or overbaking.
  • You can substitute dried apricots or other dried fruits based on preference.
  • The spiced sugar topping gives a lovely crunch and warmth; do not skip it.

Nutrition

  • Serving Size: 1 slice (approx. 1/24th of total loaf)
  • Calories: 280
  • Sugar: 14g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 55mg
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Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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