Name: Authentic German Christmas Stollen (Traditional Fruit and Marzipan Bread) Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 3 h 40 min
Cuisine: German
Ingredients: 1 cup lukewarm whole milk; 3 teaspoons active dry yeast; 1/2 cup granulated sugar; 4 to 4 1/2 cups all-purpose flour, plus more as needed; 1 large egg; 2 large egg yolks; 3/4 cup unsalted butter (1 1/2 sticks), at room temperature; 2 teaspoons quality pure vanilla extract; Zest of one lemon; 1 teaspoon salt; 3/4 teaspoon ground cardamom; 3/4 teaspoon ground mace (can substitute nutmeg); 1/2 teaspoon ground cinnamon; 8 ounces homemade or store-bought marzipan/almond paste, divided in half; 9 ounces raisins; 3 ounces candied lemon peel, finely diced; 3 ounces candied orange peel, finely diced; 3 ounces blanched slivered or sliced almonds, finely chopped; 1/3 cup quality dark rum; 1 stick unsalted butter, melted; Powdered sugar for generous dusting

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Introduction

Authentic Stollen is a traditional German Christmas bread full of dried fruits, nuts, and spices, wrapped around a sweet marzipan center. It’s rich, buttery, and perfectly spiced, making it a festive treat that improves in flavor the longer it rests. This recipe guides you through creating this classic holiday favorite at home.

A sliced loaf of fruit bread with three visible layers arranged on a wooden board; the outermost layer is covered in a white powdered sugar coating with a rough texture, inside there are thick pale yellow dough layers mixed with black raisins and orange dried fruit bits, showing a dense and moist texture; the slices lay flat and stacked, with one slice leaning, exposing the dark and light spots inside, decorated with green pine leaves on the side, all set on a white marbled texture surface with a red-and-white patterned cloth beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup lukewarm whole milk
3 teaspoons active dry yeast
1/2 cup granulated sugar
4 to 4 1/2 cups all-purpose flour, plus more as needed
1 large egg
2 large egg yolks
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
2 teaspoons quality pure vanilla extract
Zest of one lemon
1 teaspoon salt
3/4 teaspoon ground cardamom
3/4 teaspoon ground mace (can substitute nutmeg)
1/2 teaspoon ground cinnamon
8 ounces marzipan or almond paste, divided in half
9 ounces raisins
3 ounces candied lemon peel, finely diced
3 ounces candied orange peel, finely diced
3 ounces blanched slivered or sliced almonds, finely chopped
1/3 cup quality dark rum
1 stick unsalted butter, melted (for glaze)
Powdered sugar for generous dusting

Instructions

Step 1: In a medium bowl, combine raisins, candied lemon and orange peel, and almonds. Pour dark rum over the mixture, stir, and set aside to soak while the dough rises.
Step 2: Stir yeast and 2 tablespoons of sugar into lukewarm milk. Let it sit in a warm spot for 10-15 minutes until frothy.
Step 3: In the bowl of a stand mixer with a dough hook, combine flour, remaining sugar, egg, egg yolks, butter, vanilla, lemon zest, salt, cardamom, mace, and cinnamon. Add the yeast mixture. Stir with a spoon until combined, then knead on bread setting for 7-8 minutes.
Step 4: Remove dough ball and lightly oil the bowl. Return the dough, cover loosely with plastic wrap, and let it rise in a warm place or lightly warmed oven for about 1-2 hours until nearly doubled.
Step 5: Punch down dough and drain excess rum from the fruit-nut mixture if needed. Knead the soaked fruit and nuts into the dough using the dough hook. Add flour if dough is too sticky.
Step 6: Turn dough out onto a floured surface and divide into two equal halves. Shape each into an oval about 1 inch thick. Roll half the marzipan into a log lengthwise, place in the center of each oval. Fold left side of dough over the marzipan, then fold right side over, creating a characteristic hump. Pinch and tuck ends to seal. Place on a lined baking sheet, cover loosely, and let rise 40-60 minutes until puffy. Remove any exposed raisins before baking.
Step 7: Preheat oven to 350°F. Bake stollen for 30-40 minutes until golden and an internal temperature of 190°F. Let cool for 5 minutes, then poke holes all over with a toothpick. Brush with melted butter and dust generously with powdered sugar. Let cool completely. Optionally dust again when fully cooled.
Step 8: Slice and enjoy immediately or wrap tightly in plastic and foil to ripen in a cool place for 2 weeks. For softer crumb, warm slices briefly in the microwave before serving.

Tips & Variations

Use homemade candied citrus peel for best flavor, but store-bought works in a pinch.
If you prefer, omit the marzipan for a more traditional fruit and nut bread without the almond center.
Adjust spices to your taste, but do not skip cardamom and mace—they give Stollen its signature flavor.
Letting the dough ripen for two weeks enhances moisture and depth of flavor.

Storage

Wrap Stollen tightly in plastic wrap and then foil to store in a cool place for up to two weeks for ripening. It can also be frozen for longer storage. To reheat, warm slices in the microwave for a few seconds to soften the crumb and release the aromas.

How to Serve

A loaf of fruit bread is shown cut into three pieces stacked on a wooden board with a red patterned cloth underneath. The bread has two visible layers: the outer layer is dusted with a thick white powdered sugar coating, and the inside layer is a light beige dough filled with dark raisins and pieces of nuts scattered evenly throughout. The texture inside looks soft and slightly dense with visible chunks of fruit and nuts. Some green pine leaves are visible on the left side as decoration. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Stollen without marzipan?

Yes, you can omit the marzipan if you prefer a simpler fruit and nut bread, though the marzipan adds a traditional sweet almond center that many enjoy.

How do I know when the dough has risen enough?

The dough should nearly double in size and feel puffy. When gently pressed with a finger, the indentation should slowly spring back. The rising time depends on room temperature but usually takes 1–2 hours.