Recipe Stollen Bread Traditional Germany Bread

The ideal Holiday treat is this authentic German stollen bread! It's a delectable sweet bread with a rich almond filling, raisins, candied citrus, and cranberries.

I adore German cuisine and attempt to make it at home! Pork schnitzel, German oven pancakes, and this German potato salad are a few other recipes you should try! One of my favorite sides, in fact!

Recipe Stollen Bread Traditional Germany Bread

German Fruit Loaf (Christstollen)

Replace your regular fruit cake with this delicious German version this holiday season! The word "stollen" is German for fruit loaf. Despite being consumed all year round, this dish is known as Christstollen in December. Stollen bread has the ideal crunch and is soft. It has cranberries, raisins, and candied citrus for a delightful fruity flavor, just like a fruit cake would.

But the sweet almond filling is what makes stollen so excellent. In my recipe, I use almond paste, but marzipan is also frequently used! The ideal marriage of tastes and textures is stollen. It tastes fruity, nutty, and sweet. For Christmas, you must try this delectable German treat. It might even turn into a new family custom!

Requisites for Making Stollen

In order to make it easier to organize, I've divided this ingredient list into a few distinct sections. If your neighborhood grocery shop does not carry almond paste, see my suggestions section below for instructions on how to create it yourself.

Mixed Fruit and Nuts

Dried Fruits: For the ideal balance of tart and sweet in my stollen bread, I added dried cranberries and golden raisins.

I used both candied orange and candied lemon peel. Use this recipe to make them from scratch if you're unable to find them in a store.

Slivered almonds: Gives the stollen a little more nuttiness.

For added flavor, dark rum was added.

Bread

Milk: I always like to use whole milk for bread because the fat content makes it soft and tender. Be sure to use milk that’s warm to help activate the yeast!
Yeast: I used active dry yeast.
Sugar: Just regular granulated sugar works great to sweeten up the dough.
Bread Flour: Bread flour has a higher protein content than all-purpose flour, so it produces more gluten and gives your stollen more chew.
Large Egg: Binds all of the ingredients together!
Softened Butter: I used unsalted butter because we add salt separately.
Vanilla: Vanilla and sweet breads go hand-in-hand! Add some in for an extra pop of flavor.
Lemon Zest: I add lemon zest for a touch of zesty flavor.
Salt: Keeps your stollen from tasting bland.
Spices: No Christmas bread is complete without spice! I used cardamom, nutmeg, and cinnamon for the perfect holiday flavor.

Almond Filling

Almond Paste: For the filling of the stollen. You can also use marzipan instead. If you can’t find either at the store, you can make it from scratch using my instructions below.

Garnish

Melted Butter: Nothing compares to a little melted butter brushed on top of homemade bread!
Powdered Sugar: Stollen is traditionally made with powdered sugar dusted on top, but you can omit this if you want your bread to be less sweet.

How to Make Almond Paste

If you can’t find almond paste or marzipan at the store, don’t worry! It’s really easy to make at home. All you need are a few simple ingredients and a food processor. Add 1 1/2 cups whole almonds, 1 1/2 cups powdered sugar, one egg white, and blend until you reach a paste-like consistency

How to Make Stollen Bread

I know all the instructions may be intimidating, but making stollen is actually pretty simple! It just takes a little time and patience to get your dough right.

Preparing the Fruit and Nut Mixture

Combine Ingredients: Prepare the fruit and nut mixture by combining dried cranberries, raisins, candied fruit peels, almonds, and rum.
Soak in Rum: Allow the mixture to soak, stirring occasionally until you are ready to use it.

Making the Dough

Activate Yeast: In the bowl of a stand mixer combine your milk, yeast, and sugar. Let the mixture rest for about 5 minutes, it should become bubbly as the yeast activates.

Combine: Add to the bowl 3 cups of your bread flour, egg, butter, vanilla, lemon zest, salt, cardamom, nutmeg, and cinnamon.

Mix: Using the dough hook attachment mix the dough on low speed to incorporate all the ingredients and bring the dough together. Once dough has come together, if it is too sticky and wet, add more bread flour ¼ cup at a time. Then allow it to mix for a few more minutes on low speed. Increase speed to medium high and mix for about 3-5 minutes, this will develop the gluten.
Proof: Remove dough from mixer and place in a lightly greased bowl and cover to proof until it has doubled in size, about 45 minutes to an hour.
Proof: Remove dough from mixer and place in a lightly greased bowl and cover to proof until it has doubled in size, about 45 minutes to an hour.
Create Bread Forms: While the dough is resting, create two rectangular forms with tin foil and place them on a sheet of parchment paper, these will help the stollen bread to keep it’s shape while baking. If you have stollen bread forms you can use those.
Shape and Fold: When dough has doubled in size, dump out onto a lightly floured surface and pound to degas. Fold in your fruit and nut mixture, straining out any excess juice beforehand. Then work the dough until the fruit and nut mixture is evenly distributed throughout the dough. Allow the dough to rest, covered in the bowl for another 10 minutes.

Adding Filling and Baking

Add Almond Filling: Dump the dough back onto a lightly floured surface and cut it into two equal halves. Stretch each half into a rectangle and set aside. Take your almond paste and roll into a rectangle between two sheets of parchment paper. Cut the almond paste rectangle in half and place one on each rectangle of dough, slightly off to one side.

Shape and Proof: Stretch the dough over the almond paste and secure your seam on the side of the loaf. The seam is baked on the side of the loaf to create the classic stollen bread form. Be sure to secure it tight. Place the formed loaves onto your prepared forms on the sheet pan and cover, allow the loaves to proof until just under double in size.

Do a touch test to see if the loaves are ready to bake by lightly poking down each loaf about 5 times. The pokes should slightly spring back but still be visible. If they spring back and the dough is still tough they need more time, if the loaf starts to deflate when you perform the test your dough is over-proofed

Bake: Once the loaves are ready, bake them at 350° Fahrenheit for 40-50 minutes. I like to rotate the pan around after about 30 minutes to ensure an even bake. You also may want to cover the loaves with foil after 30 minutes if they are browning too quickly. The loaves are ready when they are a light golden brown and temp out to 190° Fahrenheit.

Add Topping: Remove the loaves from the oven and brush with melted butter, once the loaves have cooled a bit, dust each one generously with powdered sugar.

Tips for Making the Best Stollen

Here are a few of my tips and tricks for making stollen! It’s really easy to customize. You’re going to love making it for the holidays!

Use Orange Juice in Place of Rum: The alcohol in the rum you soak the fruit and nuts in will bake out, but if you are not comfortable using rum you can use orange juice as a substitute.
Swapping Out Almond Paste for Marzipan: You can use marzipan instead of almond paste, I just prefer the almond paste personally.
How to Make Candied Citrus: If you need to make your own candied orange and lemon peel like I did follow these steps: chop up ½ cup lemon peel and ½ cup orange peel and put into a large saucepan with 1 ½ cup sugar and ½ cup water, bring to a boil, stirring constantly. Reduce the temperature to low and allow the mixture to simmer for about 10 minutes, stirring occasionally. Remove from heat and allow to cool to room temperature before using in your bread recipe.

How Long Does Stollen Last?

This loaf is best made the night before you intend to serve it so it has plenty of time to cool down. Enjoy within a few days. It can be stored covered at room temperature for up to a week, and in the freezer for 3 months, although I recommend eating it fresh!

At Room Temperature: Store stollen in an airtight container. It will stay fresh for up to 1 week!
In the Freezer: Store stollen in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.