Classic Christmas Stollen Recipe with Dried Fruit and Almonds

Few holiday traditions are as beloved—or as delicious—as a beautifully made Christmas Stollen. This classic German sweet bread, filled with warm spices, dried fruit, citrus zest, and almonds, and finished with a generous snowy dusting of powdered sugar, is a timeless centerpiece of the holiday season. Soft yet sturdy, rich yet not overwhelming, this festive loaf has been enjoyed for centuries, and for good reason: every slice tastes like Christmas.

Christmas Stollen, also known as Weihnachtsstollen or Christstollen, is traditionally baked during Advent and enjoyed all throughout the holidays. The bread is enriched with butter, milk, and eggs, then packed with soaked dried fruit and nuts, creating a deeply aromatic, flavorful crumb. The heavy blanket of powdered sugar symbolizes winter snow and adds the perfect sweet touch.

This recipe keeps everything classic: a soft and tender dough, citrusy dried fruits, crunchy almonds, and plenty of buttery richness. Whether you’re making stollen for tradition, gifting, or simply to enjoy alongside holiday tea or coffee, this detailed guide will walk you through every step of crafting a perfect loaf.

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Why You’ll Love This Stollen Recipe

1. Authentic flavor

Traditional ingredients and textures—soft crumb, rich fruit, almond crunch, buttery crust.

2. Holiday-perfect aroma

Filled with citrus zest, vanilla, cinnamon, and dried fruit.

3. Great for gifting

Stollen stays fresh for days and makes a beautiful homemade holiday gift.

4. Make-ahead friendly

Flavors deepen over time, making stollen even better the next day.

5. Easy to customize

Swap fruits, add marzipan, adjust spices—make it your own.

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Ingredients

For the Fruit Mixture

• 1 cup mixed dried fruit (raisins, currants, cranberries)
• ½ cup chopped dried apricots or dried cherries
• ¼ cup rum or orange juice (for soaking)
• Zest of 1 lemon
• Zest of 1 orange

For the Dough

• 4 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¾ cup warm milk
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 large egg
• 10 tablespoons unsalted butter, softened
• 1 cup chopped almonds

For Finishing

• 4 tablespoons melted butter
• ½–1 cup powdered sugar (for dusting)

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Instructions

1. Soak the Fruit

Combine dried fruits, citrus zests, and rum (or orange juice). Let soak 1 hour or overnight for best flavor.

2. Make the Dough

Warm milk to about 110°F. Stir in yeast and 1 tablespoon sugar; let sit 5–10 minutes until foamy.

In a large bowl, combine flour, remaining sugar, salt, cinnamon, egg, vanilla, and softened butter. Add yeast mixture and knead until the dough becomes smooth and elastic (5–8 minutes by mixer or 10 minutes by hand).

3. Add Fruit and Almonds

Drain excess liquid from fruit. Knead fruit and almonds into the dough until evenly distributed.

4. First Rise

Place dough in a greased bowl, cover, and rise 1–1½ hours until doubled.

5. Shape the Stollen

Turn dough onto a floured surface. Pat into a thick oval.
Fold one long side over to create the traditional stollen hump (or insert a log of marzipan before folding if desired).

6. Second Rise

Place shaped loaf on a baking sheet lined with parchment. Cover lightly and rise 30–45 minutes.

7. Bake

Preheat oven to 350°F (175°C).
Bake 35–45 minutes until golden and cooked through.

8. Butter & Sugar Finish

While still warm, brush generously with melted butter.
Dust immediately with a thick layer of powdered sugar.
Repeat dusting after cooling for a snowy finish.

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Expert Tips for Perfect Stollen

Soak the fruit well

This keeps the loaf moist and adds deep flavor.

Don’t rush the rising

A slow rise creates the softest crumb.

Add extra powdered sugar

Stollen should look like it’s covered in snow—that’s traditional!

Use marzipan for a classic variation

Insert a thick rope of marzipan inside before baking for authentic Marzipanstollen.

Store before eating

Stollen tastes even BETTER on day 2.

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Variations

Marzipan Stollen

Add a 6–8 inch log of marzipan inside the loaf before folding.

Nut Lover’s Stollen

Use walnuts, pecans, or hazelnuts instead of almonds.

Cranberry-Orange Stollen

Swap all fruits for dried cranberries and add more orange zest.

Chocolate Chip Stollen

Fold in mini chocolate chips instead of dried fruit for a kid-friendly twist.

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Serving Suggestions

Serve slices:

• With butter or honey
• With hot coffee, tea, mulled wine, or spiced cider
• Slightly warmed with whipped butter
• As part of a holiday brunch spread

Pair with:

• Christmas breakfast casseroles
• Holiday charcuterie boards
• Fresh fruit and cheese plates

Stollen also makes great gifts wrapped in parchment and tied with ribbon.

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Storage Instructions

Room Temperature:

Store wrapped tightly 5–7 days.

Refrigerator:

Not recommended—dries out the loaf.

Freezer:

Freeze up to 2 months, tightly wrapped.

To Reheat:

Warm slices in a 300°F oven for 5–7 minutes.