Christmas Stollen Bread with Almonds and Powdered Sugar

Christmas Stollen Bread, also known as Weihnachtsstollen or Christstollen, is a traditional German holiday bread that dates back to the 15th century. It’s a rich, buttery loaf filled with dried fruits, nuts, candied citrus peel, and often a hidden ribbon of marzipan running through its center. After baking, it’s brushed with melted butter and dusted generously with powdered sugar to create a snowy finish — a symbol of the Christmas season itself.

This bread has an old-world charm — each slice tells a story of warmth, festivity, and indulgence. The combination of sweet fruits, crunchy almonds, and aromatic spices like cinnamon and nutmeg fills your kitchen with the scent of Christmas cheer.

Why I Love This Recipe

I absolutely adore this Christmas Stollen Bread because it’s a beautiful blend of flavor, texture, and nostalgia. The contrast between the soft, buttery crumb and the chewy bits of fruit is simply irresistible. Every bite feels festive — the sweetness of the candied fruit, the richness of almonds, and the delicate touch of marzipan bring pure joy. Plus, it’s one of those bakes that tastes even better the next day, as the flavors deepen over time.

It’s also a baking ritual — kneading, proofing, and shaping the bread fills the kitchen with love and patience, making it perfect for the holidays.

Why It’s a Must-Try Dish

This Christmas Stollen is a must-try because it’s more than just bread — it’s a festive centerpiece. It pairs wonderfully with coffee, hot chocolate, or mulled wine and makes for a thoughtful homemade gift wrapped in parchment and ribbon. The taste, texture, and aroma make it unforgettable. Plus, unlike most cakes, it stores well for weeks, making it an ideal make-ahead holiday treat.

Recipe Details

• Preparation Time: 30 minutes
• Rising/Proofing Time: 2 hours
• Cooking Time: 45–50 minutes
• Total Time: About 3 hours 15 minutes
• Servings: 10–12 slices
• Calories: ~350 kcal per serving
• Course: Dessert / Sweet Bread
• Cuisine: German / European

🧈 Ingredients

For the Bread Dough:

• 3 ½ cups (450 g) all-purpose flour
• 1 packet (7 g) active dry yeast
• ¾ cup (180 ml) warm milk (110°F / 43°C)
• ½ cup (115 g) unsalted butter, softened
• ⅓ cup (70 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt

For the Filling:

• ½ cup (75 g) chopped almonds
• ¾ cup (120 g) raisins or currants
• ½ cup (80 g) chopped candied citrus peel
• ½ cup (80 g) chopped dried apricots or cranberries
• 3 tbsp dark rum or orange juice (for soaking fruits)
• 4 oz (115 g) marzipan (optional but traditional)

For Finishing:

• ¼ cup (60 g) unsalted butter, melted
• ¼ cup (30 g) powdered sugar (for dusting)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Fruit Mixture

1. Combine raisins, dried fruits, and candied peel in a bowl.
2. Pour rum (or orange juice) over them, mix well, and let soak for at least 1 hour (or overnight for deeper flavor).

Step 2: Make the Dough

1. Warm the milk slightly and dissolve the yeast with a pinch of sugar. Let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine flour, sugar, cinnamon, nutmeg, and salt.
3. Add the softened butter, egg, vanilla extract, and yeast mixture.
4. Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.

Step 3: Add Fruits and Nuts

1. Drain any remaining liquid from the soaked fruits.
2. Knead in the chopped almonds and soaked fruit mixture gently into the dough.

Step 4: First Rise

1. Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot for about 1½ hours or until doubled in size.

Step 5: Shape the Stollen

1. Punch down the risen dough and roll it into a 10×8 inch oval.
2. Roll the marzipan into a log (if using) and place it in the center.
3. Fold one side of the dough over the marzipan and press lightly to seal, leaving part of the bottom edge exposed.

Step 6: Second Rise

1. Place the shaped loaf on a parchment-lined baking tray.
2. Cover and let rise for another 30–45 minutes.

Step 7: Bake the Stollen

1. Preheat the oven to 350°F (175°C).
2. Bake for 40–50 minutes until golden brown and a skewer inserted comes out clean.

Step 8: Finish the Bread

1. While warm, brush generously with melted butter.
2. Dust heavily with powdered sugar.
3. Let cool completely before slicing.

Save it

How to Serve

Serve Christmas Stollen sliced thickly with coffee, tea, or hot cocoa. It’s especially delightful when slightly warmed and served with a pat of butter or a dollop of cream. Perfect for breakfast, dessert, or a holiday tea spread.

Recipe Tips

• Soak fruits overnight for the best texture and flavor.
• Always dust with powdered sugar while the bread is still warm to help it stick.
• Don’t overbake — stollen should remain soft inside.
• Let the flavors mature: wrap it tightly and store for a few days before serving for a richer taste.

Variations

1. Marzipan-Free Version: Skip the marzipan for a lighter loaf.
2. Chocolate Chip Stollen: Add white or dark chocolate chips for a modern twist.
3. Citrus Stollen: Add orange zest and lemon zest for a fresh aroma.
4. Mini Stollen Bites: Shape into small loaves for gifting or serving individually.
5. Vegan Version: Use plant-based butter, almond milk, and a flax egg.

Freezing and Storage

• Storage: Wrap tightly in parchment and foil, store at room temperature for up to 2 weeks.
• Freezing: Can be frozen for up to 3 months. Thaw overnight at room temperature before serving.
• Reheat: Warm in a low oven (300°F/150°C) for 10 minutes if desired.

Special Equipment Needed

• Large mixing bowl
• Stand mixer (optional)
• Rolling pin
• Baking tray
• Parchment paper
• Pastry brush

Conclusion

Christmas Stollen Bread with Almonds and Powdered Sugar is a festive masterpiece — buttery, fruity, and filled with nostalgic charm. Each slice evokes the joy of the holiday season, making it perfect for gatherings, gifting, or simply enjoying with loved ones by the fire. Whether you’re baking it for tradition or to explore European holiday flavors, this recipe captures the true spirit of Christmas: warmth, sweetness, and togetherness.

Christmas Stollen Bread with Almonds and Powdered Sugar

Christmas Stollen Bread, also known as Weihnachtsstollen or Christstollen, is a traditional German holiday bread that dates back to the 15th century.

Author: Stella Parker Cuisine: European Course: Desserts

Print Recipe

Pin Recipe

Prep Time 30 mins Cook Time 2 hrs Total Time 3 hrs 15 mins Difficulty: Beginner

Ingredients

Servings

For the Bread Dough:

• 3 ½ cups (450 g)
• 1 packet (7 g)
• ¾ cup (180 ml)
• ½ cup (115 g)
• ⅓ cup (70 g)
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt

For the Filling:

• ½ cup (75 g)
• ¾ cup (120 g)
• ½ cup (80 g)
• ½ cup (80 g)
• 3 tbsp dark rum or orange juice (for soaking fruits)
• 4 oz (115 g)

For Finishing:

• ¼ cup (60 g)
• ¼ cup (30 g)

Instructions

1. Step 1: Prepare the Fruit Mixture : Combine raisins, dried fruits, and candied peel in a bowl. Pour rum (or orange juice) over them, mix well, and let soak for at least 1 hour (or overnight for deeper flavor).
2. Step 2: Make the Dough : Warm the milk slightly and dissolve the yeast with a pinch of sugar. Let it sit for 5–10 minutes until foamy. In a large mixing bowl, combine flour, sugar, cinnamon, nutmeg, and salt. Add the softened butter, egg, vanilla extract, and yeast mixture. Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
3. Step 3: Add Fruits and Nuts : Drain any remaining liquid from the soaked fruits. Knead in the chopped almonds and soaked fruit mixture gently into the dough.
4. Step 4: First Rise : Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot for about 1½ hours or until doubled in size.
5. Step 5: Shape the Stollen : Punch down the risen dough and roll it into a 10×8 inch oval. Roll the marzipan into a log (if using) and place it in the center. Fold one side of the dough over the marzipan and press lightly to seal, leaving part of the bottom edge exposed.
6. Step 6: Second Rise : Place the shaped loaf on a parchment-lined baking tray. Cover and let rise for another 30–45 minutes.
7. Step 7: Bake the Stollen : Preheat the oven to 350°F (175°C). Bake for 40–50 minutes until golden brown and a skewer inserted comes out clean.
8. Step 8: Finish the Bread : While warm, brush generously with melted butter. Dust heavily with powdered sugar. Let cool completely before slicing.

Keywords: Christmas Stollen Bread with Almonds and Powdered Sugar