Authentic Stollen (European Christmas Bread)

If you’re looking for the ultimate holiday treat, look no further than Stollen – a traditional European Christmas bread brimming with dried fruits, nuts and a luscious marzipan center. This rich, buttery loaf, dusted generously with powdered sugar, delivers festive flavors in every bite. Bring a touch of Old-World charm to your holiday table with this timeless classic!

What is Stollen?

Stollen is a traditional European fruit bread enjoyed during the holiday season, particularly in Germany and the Alsace region of France. This festive treat is packed with dried fruits, nuts and marzipan, all wrapped in a rich, buttery dough and dusted with powdered sugar. It is beloved for its robust spiced flavor, rich texture of fruits and nuts and delicious sugar coating.

Known for its distinctive oblong shape, reminiscent of a swaddled baby (symbolizing the Christ Child), Stollen is a cherished centerpiece on Christmas tables around the globe.

The most iconic version, Dresdner Stollen, hails from Dresden, Germany. Lesser known, however, is that Stollen also holds a significant place in the culinary heritage of Alsace, France, where it is a beloved seasonal treat!

German vs. Alsatian Stollen

While German Stollen is the most famous, Alsatian Stollen from France offers its own delightful regional flair. The Alsatian version features a lighter dough, typically made with less butter than its German counterpart. It often showcases local dried fruits like raisins and cherries soaked in Kirsch – the region’s beloved cherry liqueur – instead of the more traditional rum.

Both variations are equally delectable, but I admit I have a soft spot for the Alsatian version, which I discovered for the first time as a kid at the magical Strasbourg Christmas market. It has now become one of my family’s favorites, that I always love to bake come Christmas time.

Why You’ll Love This Authentic Stollen Recipe

Whether you’re a Stollen fan or someone with less-than-stellar Stollen memories, I promise there’s nothing quite like a freshly baked, homemade Stollen. It’s a game-changer!

The recipe I’m sharing here is a classic Alsatian Stollen, made with a traditional fruit mix and a hearty crumb that uses a bit less butter than a classic German Stollen. Inspired by Alsace, I like to soak the fruits in Kirsch, but feel free to stick with rum if that’s more your style.

This authentic stollen recipe is a must-try for anyone looking to bring a taste of Alsatian tradition to their holiday table. With its rich, festive flavors and snowy sugar coating, stollen is the ultimate Holiday treat!

1. Traditional flavors: My recipe is packed with candied citrus peel, candied ginger, almonds, raisins, warm spices and a marzipan core that adds a sweet, nutty richness. This recipe stays true to its German and Alsatian roots.
2. Easy to follow: This recipe uses instant dry yeast, making it wonderfully simple—no need to fuss with a poolish or starter! Just mix the yeast directly with the dry ingredients, as effortlessly as you would with baking powder. After testing this recipe with both active dry yeast and instant yeast, I can confidently say that instant yeast not only streamlines the process but delivers equally fantastic results. The step-by-step instructions are designed to be approachable, ensuring you’ll bake a Stollen that’s every bit as festive and delicious as the season deserves.
3. Perfect for gifting: The stollen is traditionally aged for several days to allow the flavors to develop. This long shelf life makes it ideal for holiday gifts!

Key Ingredients for an Authentic Stollen

To make the best authentic stollen, you’ll need the following ingredients:

1. Flour: All-purpose flour is the way to go.
2. Yeast: Instant yeast gives rise for a tender bread.
3. Butter: Use high-quality unsalted butter for best flavor. The butter needs to be at room temperature and soft before you incorporate it into the dough. Take your butter out of the fridge at least 2 hours before you start baking. We also use melted butter at the end, to glaze the baked loaves.
4. Sugar: Although it is a bread, we’re using 1/3 cup of white sugar.
5. Egg: Use one large egg, at room temperature. 
6. Milk: I recommend using whole milk to create a tender Stollen. Avoid 2% mf, skim or lactose-free milk. 
7. Lemon zest: The zest from a whole lemon brings a nice tang that cuts through the richness of the dough. 
8. Dried fruits: Raisins, candied citrus peel and candied ginger are traditional choices for a classic stollen. But feel free to add dried currants or other dried fruits (ie. pineapple) if you prefer. I find 2 ½ cups of dried fruits yields the perfect fruit-to-bread ratio for this recipe.
9. Liquor: Use rum (for the German version) or Kirsch (for the Alsatian version) to soak the dried fruits overnight. If you don’t want to use alcohol, orange juice or apple juice works great too.
10. Almonds: Blanched almonds are typically used here. You can use slivered, sliced or whole almonds that you roughly chop.
11. Spices: A mix of cinnamon, cardamom and nutmeg provides warmth and the signature flavor of a stollen bread.
12. Marzipan: The heart of the stollen! A roll of marzipan adds sweetness and a creamy texture. I personally prefer using almond paste (unsweetened) – both options are equally delicious in my opinion.
13. Icing sugar: A generous powdered sugar coating for a festive touch and added sweetness.

Step-by-Step Recipe for Authentic Stollen

Stollen requires a bit of time and patience due to the rising and resting stages, but the process is straightforward, and the results are worth it! Here is a quick overview of the recipe.

• Soak the Fruits: Marinate the dried fruits in Kirsch, rum or orange juice for 6 hours or overnight to absorb the liquid and enhance flavor.
• Make the Dough: The next day, combine yeast, flour, sugar, salt and spices. Add warm milk, butter, egg, and lemon zest mixing and kneading until smooth. Let rise for 1–2 hours until the dough rises by a third.
• Add the Filling: Knead soaked fruits and chopped almonds into the dough.
• Shape the Stollens: Divide the dough in half, roll into two ovals, place marzipan logs in the center, fold over, and seal the edges.
• Rise and Bake: Let rise for 30–45 minutes, then bake at 350°F (175°C) for 35–40 minutes until golden.
• Butter and Sugar Coating: Brush with melted butter and coat with powdered sugar for a thick finish.
• Store and Serve: Wrap and rest for a few days for the best flavor!

Frequently Asked Questions

What makes stollen different from fruitcake?

While both contain dried fruits and nuts, stollen is a yeast bread, making it lighter than the dense, buttery texture of fruitcake. Since this is a bread, not a cake, so the crumb leans on the drier side, but the abundance of dried fruits and the generous chunks of marzipan make every bite wonderfully rich and satisfying.

What can I use instead of marzipan?

If you don’t like marzipan, you can substitute it with almond paste. I actually personally prefer almond paste, since it less sweet.

Help! My dough is quite sticky and hard to work with.

Don’t worry if the dough is sticky—that’s normal for a buttery stollen! To manage it, dust your hands lightly with flour while kneading or shaping, but try to keep the flour to a minimum to avoid drying out the bread.

How long does Stollen last?

Stollen can last up to 2–3 weeks when wrapped tightly in foil or stored in an airtight container. The powdered sugar coating helps preserve its moisture.

Can I freeze Stollen?

Yes, Stollen freezes well. Wrap it tightly in plastic wrap and store in a freezer bag. Thaw at room temperature before serving.

How do you enjoy a Stollen?

Stollen is a festive bread that makes an excellent breakfast or served as a dessert with a dollop of cream. I also love to enjoy it with cheese, or as an afternoon snack paired with tea or coffee. 

A stollen is best enjoyed at room temperature. So, allow it to sit out for about 30 minutes if stored in the fridge, so its flavors and texture shine. To slice it, use a sharp, serrated knife to cut thin, even slices.

Audrey’s baking tips

• Prepare the fruits ahead: I recommend soaking the dried fruits in liquor or juice overnight or at least 6 hours. You want to give the fruits enough time to absorb the liquid.
• Customize the fruits: Swap raisins with dried cranberries, pineapple apricots for a personal twist.
• Don’t let the dough rise too much: A stollen is a buttery sweet bread that is much denser than your regular loaf of bread. After combining the dough ingredients together, the dough needs to rest and rise at room temperature. Let it rise to about a third of its size – but not more – which should take about 1 hour.
• Don’t skip the marzipan or almond paste: It’s the signature element that takes this baked good from a delicious fruit cake to an authentic stollen!
• Plan ahead: A Stollen loaf improves in flavor after a day or two. Ideally, you’ll want to wrap it in plastic film or store it in an airtight container to serve it after 2 or 3 days.

I hope you’ll love this Stollen recipe as much as I do! If you have any questions, please leave a comment. 

 More French Holiday dessert recipes to try: 

• Classic French Chocolate Bûche de Noël
• French-style Fruit Cake (Cake aux fruits confits)
•  Biscoff Tiramisu (Ch’tiramisu)
• Classic French Chocolate Moelleux 
• French Almond Pear Gratin
• Classic French Spiced Bread (Pain d’Épices)
• Raspberry Bûche de Noël
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Chocolate Truffles
• Gâteau Basque (Basque Cake with pastry cream)
• French Walnut Coffee Cake (Gâteau Grenoblois)

Authentic Stollen (European Christmas Bread)

Print Recipe

Serves: 10-12 Prep Time: 3 Hours Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the dough
4 cups (480g) all-purpose flour
1 packet instant dry yeast (2 ¼ tsp / 7g)
1/3 cup (65g) sugar
1/2 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1 cup (240ml) whole milk
1 large egg
1 lemon, zested
½ cup (113g) unsalted butter, softened

For the filling
1/2 cup (71g) blanched almonds, chopped (or sliced, or slivered)
1 cup (150g) raisins
½ cup (75g) candied orange peels, chopped
½ cup (75g) candied lemon peels, chopped
½ cup (75g) candied ginger, chopped
1/3 cup (79ml) kirsch (or rum, or orange juice)
¾ cup (191g) marzipan

For the topping
2 tbsp (28g) unsalted butter (melted)
¼ cup (32g) icing sugar

Instructions

1. Prepare the fruits: Combine the raisins, candied citrus peels and candied ginger in a bowl and soak in Kirsch (or rum or orange juice) for at least 6 hours or overnight.
2. Make the dough: In a large mixing bowl, combine the flour, instant yeast, sugar, salt, cardamom, cinnamon and nutmeg. Add the milk, egg, lemon zest and soft butter, and mix until the dough comes together; it will be sticky. Knead on a floured surface or in a stand mixer until smooth and elastic (about 10 minutes). Cover the dough with a damp cloth and let it rise in a warm place for 1–2 hours, or until it rises by a third. Then, gently knead in the soaked fruits and almonds.
3. Shape the marzipan into 2 logs, about 0.8-in (2 cm) wide and 7-8 in (20 cm) long.
4. Shape the stollen loaves: Divide the dough into two equal parts. Roll the first dough into an oval shape and form a crease in the center. Place the marzipan log in the center, fold one side of the dough over, and seal the edges to form the classic Stollen shape. Repeat with the second dough and marzipan log.
5. Final rise and bake: Place the Stollen loaves on a parchment-lined baking sheet. Cover and let rise for another 30–45 minutes. Preheat the oven to 350°F (175°C). Bake for 35–40 minutes, or until golden brown.
6. Butter and sugar coating: While still warm, brush the Stollens generously with melted butter and dust with powdered sugar. Repeat this process for a thick, snowy coating.
7. Store and Serve: For the best flavor, wrap the Stollen in plastic film and let it rest for a day or two before slicing.