Desserts

German Stollen Bread

Name: German Stollen Bread
Prep time: 1 h 25 min
Cook time: 35 min
Total time: 2 h
Cuisine: German
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 1 packet (0.25 oz) active dry yeast; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup milk (warm); 1/2 cup unsalted butter (melted); 2 eggs; 1 cup mixed dried fruit (raisins, currants, etc.); 1/2 cup almonds (chopped); Powdered sugar (for dusting)

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This German Stollen Bread is a tender, fruit-studded loaf dusted with powdered sugar. It combines warm spices, chewy dried fruit, and crunchy almonds for a classic holiday treat. The crumb is soft and slightly dense, with a buttery aroma and a sweet finish. It’s perfect for sharing with family or enjoying with a cup of tea.

Recipe Information

Prep Time: 1 hour 25 minutes (includes 1 hour rising)
Cook Time: 35 minutes
Total Time: 2 hours
Servings: 12 slices
Difficulty Level: Medium

Nutrition Information

Calories per serving: ~330 kcal
Protein: ~9 g
Carbohydrates: ~45 g
Fat: ~15 g
Fiber: ~3 g
Sugar: ~13 g
Sodium: ~210 mg

Why Make This German Stollen Bread

Stollen is a beloved German holiday bread with a rich history. This recipe is approachable for home bakers and delivers the comforting flavors of cinnamon, nutmeg, dried fruit, and almonds. It smells amazing while baking and produces a slice that is slightly sweet, warmly spiced, and satisfyingly textured. Make it for holiday gifts, brunch, or a cozy weekend baking project.

How to Make German Stollen Bread

This recipe follows a simple enriched dough method. You bloom yeast in warm milk, mix in melted butter and eggs, then combine with dry ingredients. After kneading and folding in fruit and nuts, the dough rests and rises. Shape the loaf, bake until golden, then cool and dust with powdered sugar. The result is a fragrant, tender bread that keeps well and improves a day or two after baking as the flavors meld.

Ingredients:

4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (0.25 oz) active dry yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup milk (warm)
1/2 cup unsalted butter (melted)
2 eggs
1 cup mixed dried fruit (raisins, currants, etc.)
1/2 cup almonds (chopped)
Powdered sugar (for dusting)

Directions:

Step 1: Preparation

In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until bubbly. This confirms the yeast is active and gives the dough a light, airy start.

Step 2: Mixing

In another bowl, whisk together the flour, salt, cinnamon, and nutmeg. Add the melted butter and eggs to the yeast mixture. Gradually add the dry ingredients and mix until a dough forms. Use a wooden spoon or stand mixer with a dough hook until ingredients come together.

Step 3: Cooking

Knead the dough on a floured surface until smooth, about 8–10 minutes by hand or 5–6 minutes in a mixer. Incorporate the dried fruits and almonds into the dough, folding them in so they distribute evenly. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size. Preheat the oven to 350°F (175°C). Shape the dough into a loaf and place it on a baking sheet. Bake for 30–35 minutes, or until golden brown and the center sounds hollow when tapped.

Step 4: Finishing

Once cooled slightly on a rack, dust the loaf generously with powdered sugar. Allow the bread to cool completely before slicing to preserve the crumb. Serve slices dusted again if you like a snowy finish.

How to Serve German Stollen Bread

Serve slices at room temperature. It pairs nicely with hot tea, coffee, mulled wine, or warm apple cider. For a richer treat, spread a thin layer of butter or clotted cream on a slice. Stollen works well on a holiday brunch table or wrapped in parchment as a homemade gift.

How to Store German Stollen Bread

Wrap cooled stollen tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week. To freeze, wrap tightly in plastic and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before dusting with fresh powdered sugar.

Expert Tips for Perfect German Stollen Bread

Use warm (not hot) milk around 100–110°F (37–43°C) to bloom the yeast without killing it.
If your dough feels sticky, dust a little more flour while kneading, but avoid adding too much — you want a slightly soft dough.
Soak dried fruit in warm rum or orange juice for 15–30 minutes for extra flavor and moisture.
Chop almonds uniformly so they mix evenly and give a consistent texture.
Let the loaf cool fully before slicing to avoid a gummy interior.
If your oven runs hot, tent the loaf with foil after 20 minutes to prevent over-browning.

Delicious Variations

Citrus-Almond Stollen: Add 1 tablespoon orange zest and soak fruit in orange juice.
Marzipan-Filled Stollen: Roll a log of marzipan into the center before baking for a sweet core.
Nut-Free Stollen: Omit almonds and increase dried fruit by 1/4 cup; add sunflower seeds if you want crunch.
Spiced Chai Stollen: Increase cinnamon to 2 teaspoons and add 1/4 teaspoon cardamom and 1/4 teaspoon cloves.
Whole-Wheat Twist: Replace 1 cup of all-purpose flour with whole wheat for a nuttier flavor and firmer texture.

Frequently Asked Questions

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Cut the proofing time by adding instant yeast directly to the dry ingredients. You can skip the 5-minute bloom step, though letting the dough rest still improves flavor.
Q: How do I prevent dried fruit from sinking to the bottom?
A: Toss dried fruit in a tablespoon of flour before folding into the dough. This helps them stay suspended in the loaf while baking.
Q: Can I make the dough ahead of time?
A: Yes. After the first knead, refrigerate the dough in a lightly greased bowl, covered, for up to 24 hours. Bring to room temperature and allow it to finish its rise before shaping and baking.
Q: My stollen is browning too fast. What should I do?
A: Lower the oven temperature by 10–15°F and tent the top with foil after the first 15–20 minutes of baking. This slows crust development and allows the center to bake through.
Q: How do I keep the stollen moist?
A: Do not overbake. Check for doneness by tapping the bottom (it should sound hollow) and by using an instant-read thermometer — internal temp should be about 190–200°F (88–93°C). Wrapping cooled bread tightly also preserves moisture.
Q: Can I substitute butter with oil or margarine?
A: Butter gives the classic flavor and texture. You can use an equal amount of margarine for similar results. Oil will change the crumb and flavor; if using oil, reduce slightly and expect a different texture.
Q: Is powdered sugar necessary?
A: Powdered sugar gives the traditional snowy look and a sweet finish. You can dust lightly or skip it if you prefer less sweetness.

Conclusion

This German Stollen Bread is a warm, spiced loaf filled with chewy fruit and crunchy almonds — a comforting classic that’s both festive and homey. It rewards a little hands-on work with a loaf that tastes even better the next day. For more background and an authentic take on traditional techniques, see Authentic Stollen (German Christmas Bread) – The Daring Gourmet. Give this recipe a try and enjoy a slice with a warm drink — it’s a lovely way to celebrate simple baking.