Stollen Bread Recipe (German Holiday) made with milk, yeast, candied fruit, raisins, cherries, and marzipan for the ultimate Christmas bread.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I came across Stollen bread, I was working as head baker at London’s Dorchester Hotel. Doesn’t that sound fancy? Truth be told, it wasn’t as glamorous as it sounds—most days I had flour in my hair and butter on my sleeves. But there was something about December in that kitchen. You’d see stacks of candied fruit, big bowls of dough proofing in the corner, and the smell—warm, buttery, with that little almond sweetness from marzipan—it made the long hours feel worth it.
Fast forward a few years and here I am, making Stollen in my little home kitchen while Christmas music plays way too loud (yes, I’m one of those people who starts blasting carols before Thanksgiving). My family knows it’s officially holiday season when the first loaf comes out of the oven, dusted in sugar like it just walked through a snowstorm. And honestly? That tradition means more to me than the years I spent baking it for hotel guests who barely remembered to thank the kitchen. Funny how life works, right?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Stollen Bread Recipe (German Holiday)?
Here’s the thing: store-bought stollen just doesn’t cut it. It’s usually dry, sometimes too sweet, and the marzipan in the middle is either missing or sad-looking. But when you make it yourself? Total game changer. Every slice of this Stollen Bread Recipe (German Holiday) has little jewels of candied fruit, golden raisins, and those surprise bites of marzipan that melt into the bread like a secret reward. It’s rich, buttery, festive, but not heavy. And once you dust it with powdered sugar and cinnamon, it looks straight out of a Christmas market in Germany. Tell me that doesn’t sound magical.
Ingredient Notes:
I’m not one to bore you with ingredient lectures, but here’s why each one matters in this Stollen Bread Recipe (German Holiday):
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Warm Milk & Yeast – Think of this as the kickoff. If the yeast doesn’t wake up, your bread’s not going anywhere.
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Bread Flour – More protein, more chew. It’s what gives stollen that heartiness.
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Butter – Because no good Christmas bread ever started without butter. Period.
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Candied Fruit & Raisins – They’re the “festive confetti.” Every bite’s a little different, which I secretly love.
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Cherries – They add that pop of red color, like twinkly lights baked right in.
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Marzipan – The heart of the loaf. Sweet, almond-y, and a bit indulgent. (I mean, it’s Christmas. Go big.)
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Powdered Sugar & Cinnamon – The snowy blanket on top. Honestly, without it, stollen just looks naked.
How To Make Stollen Bread Recipe (German Holiday)?
Step 1 – Activate the Yeast
Warm the milk until it feels like bathwater. Stir in the yeast and wait for bubbles. If nothing happens? Toss it and start again—yeast has trust issues when it’s old or the milk’s too hot.
Step 2 – Make the Dough
Mix together the yeast mixture with flour, sugar, butter, egg, and salt. Add fruit and cherries, then knead until it’s smooth. I’ll warn you—it’s sticky at first, but hang in there. After 8 minutes of kneading, it’s downright therapeutic.
Step 3 – Let It Rise
Cover it up, walk away, maybe watch a Christmas movie. When you come back, it should be doubled in size. (If not, your kitchen might just be too cold. Pop it in the oven with the light on for a boost.)
Step 4 – Add the Marzipan
Roll that marzipan into a rope and tuck it into the dough like a little treasure. Fold the dough over and pinch the seams. It’ll look like a big bread hug.
Step 5 – Bake
Start at 350°F for 10 minutes, then lower to 300°F for another half hour. Tap the bottom—it should sound hollow. If not, give it a few more minutes.
Step 6 – Snow Day Finish
Dust generously with powdered sugar and cinnamon. This is where it transforms into the bread you imagine when someone says “German holiday stollen.”
Want To Save This Recipe?
Storage Options:
Here’s the cool thing—Stollen actually tastes better after a day or two. Wrap it in foil and let those flavors settle in. At room temp, it keeps for about a week (if it lasts that long). For longer storage, freeze it. Just wrap it tight and add a fresh sugar dusting after thawing.
Variations and Substitutions:
Here’s where you can play around:
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Hate citron? Swap it for dried cranberries or apricots.
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Want crunch? Throw in some almonds or pistachios.
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Not a marzipan fan? Skip it. (Though I’ll admit, for me, stollen without marzipan feels like stockings without candy canes.)
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Spice lover? Add cardamom or nutmeg for a twist.
What to Serve with Stollen Bread Recipe (German Holiday)?
The beauty of Stollen Bread Recipe (German Holiday) is that it’s versatile. Slice it thick and eat it plain, or pair it with:
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A hot mug of coffee (my go-to).
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Spiced tea or mulled wine—super traditional and cozy.
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Whipped cream or vanilla ice cream if you want to make it a dessert.
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Cheese and cured meats if you’re doing a holiday brunch spread. Sounds odd, but trust me—it works.
Frequently Asked Questions:
Can I make it ahead?
Absolutely. In fact, it’s better if you do—the flavors develop as it sits.
My dough didn’t rise—what went wrong?
Either the yeast was dead or the milk was too hot. Been there. Don’t stress, just start fresh.
Does it have to have marzipan?
Traditionalists will say yes, but honestly, no. It’s your bread. Make it the way you’ll enjoy it.
So that’s my spin on Stollen Bread Recipe (German Holiday)—part tradition, part personal obsession, and 100% Christmas spirit. I make it every year, even if my counters end up looking like a snowstorm exploded. What about you? Ever tried baking stollen before, or will this be your first loaf? Can’t wait to hear your holiday baking stories.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Stollen Bread Recipe (German Holiday)
Ingredients
- ⅔ cup warm milk 110°F / 45°C
- 1 tablespoon active dry yeast
- 2 ½ cups bread flour
- ⅓ cup white sugar
- ⅓ cup unsalted butter softened
- 1 large egg
- ½ tablespoon salt
- ⅔ cup diced candied citron
- ⅓ cup currants
- ⅓ cup golden raisins
- ⅓ cup red candied cherries quartered
- 6 ounces marzipan
- 1 tablespoon confectioners’ sugar
- ¼ teaspoon ground cinnamon
Instructions
Activate the yeast
- Place the warm milk and yeast in a bowl. Allow the mixture to stand until creamy and foamy, about 10 minutes.
Prepare the dough
- In a large mixing bowl, combine the yeast mixture, 2 cups of bread flour, sugar, butter, egg, and salt. Stir well to blend. Gradually add the remaining flour, ¼ cup at a time, until the dough comes together.
Incorporate fruit
- Transfer the dough to a lightly floured surface and knead in the candied citron, currants, raisins, and cherries. Continue kneading until smooth, approximately 8 minutes.
First rise
- Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with a damp cloth and allow to rise in a warm location until doubled in volume, about 1 hour.
Shape with marzipan
- Roll the marzipan into a rope. Deflate the dough, then roll it out slightly. Place the marzipan in the center, fold the dough over, and seal the seams. Transfer seam-side down to a greased baking sheet.
Second rise
- Cover again with a damp cloth and let rise until nearly doubled, approximately 40 minutes.
Bake
- Preheat the oven to 350°F (175°C). Bake for 10 minutes, then reduce the temperature to 300°F (150°C) and continue baking for 30–40 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Finish
- Allow the loaf to cool on a wire rack. Dust with confectioners’ sugar and sprinkle with cinnamon before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
