March Birthstone Welcome Box Offer

German Christmas Stollen 


german christmas stollen recipe original authentic

There is no Christmas in Germany without a Stollen.  A wonderful sweet, bread-like treat, that melts in your mouth!
We usually eat it with some coffee, for the kids with hot chocolate :)

A Stollen takes 2 weeks until it is ready to eat! Please please please, do not think you could skip that time! I don’t like this fact either, but good things take time!
It is also very important to keep the waiting times while baking and prepare the ingredients the night before! You might see no sense in it, but that’s how it is.
This is an authentic recipe of my family and pretty fool-proof :) So don’t get scared by the long instructions, it’s easier than it sounds :)

German Christmas Stollen 
Recipe type: Dessert
What you need
The Stollen:
  • 10 ounces raisins
  • 3 tablespoons brown rum
  • 4 cups + 2 Tablespoons all-purpose flour
  • ½ cup sugar
  • 1½ cups butter (not margarine)
  • ⅔ cup almonds, sliced
  • 2 ounces candied orange
  • 2 ounces candied lemon
  • A pinch of salt
  • Zest of 1 lemon, grated
  • ½ tablespoon nutmeg
  • ½ cup + 2 tablespoons milk
  • 3 packages yeast
After Baking:
  • 1 stick butter
  • ⅓ cup sugar
  • 1 cup powdered sugar
How you make it
Day 1 (the night before baking):
  1. In a small bowl combine raisins and rum, cover
  2. Get all other ingredients (besides the milk) ready and leave on the counter, so that they all have the same temperature the next day
Day 2 (baking day):
  1. Bring half of the milk to lukewarm temperature, add yeast and let rest 5 minutes
  2. Add 1 tablespoon sugar and 3 tablespoons flour, stir well, over and let rest for 20 minutes
  3. Add remaining flour, nutmeg, lemon zest, sugar, salt, remaining milk, butter and almonds
  4. Knead until well combined
  5. Add raisins, candied orange and lemon and gently fold in
  6. Let rest for an hour!
  7. Preheat you oven to 375°F
  8. Form the dough on a floured surface into the desired shape (there is all kinds of shapes, when it comes to Stollen - what's important tho is, you need to form it higher than wide, because it will get super wide while baking)
  9. Bake for 50-55 minutes
  10. Right after baking brush the Stollen with 1 stick melted butter
  11. Sprinkle with sugar, then dust with powdered sugar
  12. Let cool completely, then wrap as tight as it gets in tinfoil and wait two weeks :)


Share the Foodie LoveShare on FacebookTweet about this on TwitterPin on PinterestShare on Google+Email this to someone
Shop ALOHA Online


  1. Hi I have a question about this recipe . When you say candied orange and lemon is it just the peels that get candied or the whole thing?

    • Hi Peter,
      I mean candied orange peel. You can buy it chopped already.
      And the amount of yeast is 0.75 ounces.
      I hope this helps and you are successful with it :)
      Please let me know how it turned out and how you liked it :)

  2. I am sorry to bother you again but as I was reading through the recipe and I saw your directions for the yeast. I just want to succeed with this cake can you please tell me the presice ounces for the yeast you using Thank you Peter :)

  3. Thanks hungrylittlegirl :) I will let you know how it turns out for sure . I am making this and your yummy thanksgiving oatmeal cranberry walnut right now . I couldn’t possibly wait until Thanksgiving :)

  4. I made these two weeks ago and dutifully waited to taste them. Last night we finally broke out the Stollen while decorating the tree. Mmmmmm, the Stollen was wonderful and totally met my expectations (my mother in law is German from Augsburg). I will be making another two on Saturday………..this is my new Stollen tradition. Thank you Hungry Little Girl for a nice easy delicious recipe for German Christmas Stollen.

  5. Question……… When I brushed the Stollen with butter (the one cube), and added both sugars, I still had butter left over. Should I use all the butter allowing it to soak into the bread more, or just use what I need to to cover and provide the sugar with a surface to stick to?

  6. Hi there. My grandmother made stollen every year at Christmas and now has passed on. I am so sorry that I didn’t get her recipe from her and now I miss it during the holidays. I found your recipe and would love to try it. I have one question and it’s about the butter that is at room temperature. When you add it to the dough is it melted or room temperature. Thank you so much.

Speak Your Mind