Christmas Stollen Bread with Almonds and Powdered Sugar

Introduction

Christmas Stollen, also known as Weihnachtsstollen or Christstollen, is a traditional German sweet bread that has been enjoyed for centuries during the holiday season. This rich, fruit-filled loaf is packed with dried fruits, candied citrus peel, toasted almonds, and often a ribbon of marzipan in the center. Once baked, it’s generously brushed with butter and covered in a thick layer of powdered sugar, giving it the appearance of a loaf blanketed in freshly fallen snow.

Stollen is more than just bread—it’s a symbol of Christmas cheer and festive tradition. Each slice is filled with holiday warmth, and its unique flavors bring comfort and nostalgia. Whether enjoyed at breakfast with coffee or as an after-dinner dessert, Stollen is a centerpiece of holiday baking.

Why I Love This Recipe

I love this recipe because it feels like Christmas wrapped into a loaf of bread. The aroma of warm spices, buttery dough, and citrus zest fills the kitchen, creating the perfect holiday atmosphere. I especially enjoy the contrast of textures—the chewiness of dried fruits, the crunch of almonds, and the softness of the bread itself. The marzipan adds a surprise richness in the middle, while the powdered sugar coating makes it both beautiful and irresistible.

For me, baking Stollen is a cherished holiday ritual that combines tradition, family, and the joy of homemade treats.

Why It’s a Must-Try Dish

• It’s a classic European Christmas tradition that adds authenticity to your holiday table.
• A showstopper loaf that doubles as both a dessert and a beautiful edible gift.
• Keeps well for days, and flavors actually improve as it rests.
• Rich, festive, and indulgent—everything a Christmas treat should be.

Preparation & Cooking Time

• Preparation Time: 25 minutes
• Rising Time: 1 hour 30 minutes
• Baking Time: 40–45 minutes
• Total Time: ~2 hours 40 minutes

Servings & Nutrition

• Servings: 12–14 slices (1 large loaf)
• Calories (per slice): ~280–320 kcal

Cuisine & Course

• Cuisine: German / European
• Course: Dessert / Sweet Bread / Holiday Baking

Ingredients

For the Dough:

• 3 ½ cups all-purpose flour (plus extra for kneading)
• ½ cup warm milk
• 2 ¼ tsp (1 packet) active dry yeast
• ½ cup granulated sugar
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Zest of 1 lemon
• 10 tbsp unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract

For the Filling:

• 1 cup mixed dried fruits (raisins, currants, cranberries, chopped apricots)
• ½ cup chopped almonds (toasted lightly)
• ¼ cup candied orange or lemon peel (optional but traditional)
• ½ cup marzipan (rolled into a log, optional but classic)

For Finishing:

• 4 tbsp melted butter (for brushing)
• ½ cup powdered sugar (for dusting)

Simple Cooking Directions

1. Mix and knead dough.
2. Let rise, then fold in fruits, nuts, and candied peel.
3. Shape with or without marzipan.
4. Bake until golden brown.
5. Brush with butter and dust with sugar while warm.

Step-by-Step Recipe Method

Step 1: Activate the Yeast

1. Warm milk to about 110°F (43°C).
2. Stir in yeast and 1 tsp sugar. Let sit for 5–10 minutes until foamy.

Step 2: Make the Dough

1. In a large bowl, combine flour, sugar, salt, spices, and lemon zest.
2. Add butter, egg, vanilla, and yeast mixture.
3. Knead 6–8 minutes until smooth and elastic.

Step 3: First Rise

1. Place dough in a greased bowl, cover, and let rise for 1 hour until doubled.

Step 4: Add Fillings

1. Gently knead in dried fruits, nuts, and candied peel.

Step 5: Shape the Loaf

1. Roll dough into a rectangle.
2. Place marzipan log in the center (if using).
3. Fold dough over marzipan or fold lengthwise into a stollen shape.
4. Place on a parchment-lined baking sheet.

Step 6: Second Rise

1. Cover and let rise for 30 minutes.

Step 7: Bake

1. Preheat oven to 350°F (175°C).
2. Bake 40–45 minutes until golden brown.
3. Cover loosely with foil if browning too quickly.

Step 8: Finish

1. While warm, brush with melted butter.
2. Dust generously with powdered sugar.
3. Repeat sugar dusting once cooled for a thick coating.

How to Serve

• Slice into thick wedges and serve with tea, coffee, or mulled wine.
• Best enjoyed slightly warmed with a pat of butter.
• Perfect as part of a holiday dessert platter.

Additional Tips

• Soak dried fruits in rum or orange juice overnight for extra flavor.
• Don’t skip the butter + powdered sugar—it keeps the bread moist.
• Stollen tastes better after resting for at least 1 day.

Variations

• Marzipan-Free Stollen: For a simpler version.
• Nutty Stollen: Swap almonds for hazelnuts, walnuts, or pecans.
• Chocolate Stollen: Add dark chocolate chunks.
• Glazed Stollen: Replace powdered sugar with a sweet glaze.

Freezing & Storage

• Storage: Wrap in foil or plastic; keeps 5–7 days at room temperature.
• Freezing: Wrap well and freeze up to 2 months.
• Tip: Redust with powdered sugar after thawing.

Special Equipment

• Large mixing bowl or stand mixer with dough hook
• Baking sheet with parchment paper
• Pastry brush

Conclusion

The Christmas Stollen Bread with Almonds and Powdered Sugar is a timeless holiday recipe that brings tradition, warmth, and flavor to the table. From its fruity, nutty filling to its snowy sugar coating, every bite is a celebration of Christmas itself. Whether you’re baking it for family, gifting it to friends, or simply enjoying it with a hot drink, this recipe is a must-have for the holiday season.