Breads/Pizza/Pasta | Desserts/Treats

Easy German Christmas Stollen Bread

Stollen Fruit Bread

Easy To Make Stollen Bread Filled With Rum, Candied Fruit and Raisins Is Our Christmas Tradition.

With the comings and goings of expected and unexpected guests during the Christmas holidays, it’s a good idea to have a stand-by recipe for bread suitable for all occasions.

I like to make a few loaves of Stollen Bread and freeze it just in case someone comes knocking on the door.

If it’s a sweet treat you crave but don’t want to indulge in chocolate then this Christmas Stollen Bread recipe is a must-try.

Baking Ahead Of The Holidays

Christmas prep is in full swing at my house and the hustle and bustle in the kitchen mean that I’m baking up a long list of holiday recipes.

I like to be ahead of the holidays baking treats and bread just in case of unexpected guests or even just as a sweet treat on a cold winter’s day.

With so many rich, traditional foods at Christmas, it can be a welcome change to be offered a slice of delicious homemade Stollen bread.

Stollen Bread Toppings

I like to top my Stollen Bread with butter, cheese, or a homemade preserve such as my carrot marmalade which I also use in this recipe.

Making Stollen Bread In Advance

This Stollen bread recipe is not that difficult to make but it’s the culture behind the bread that most people often wonder about.

I tend to make Stollen cake weeks in advance so the flavours have time to come together.

When I defrost the Stollen Cake it becomes very moist although it’s simply divine eating it after it’s cooled and come from the oven.

We are so used to traditional holiday recipes that it’s nice to try something different each Christmas season. 

The best is when your guests get to experience something that they can talk about after they leave your house and want to make themselves.

Leftover Stollen Bread Recipe

If you have leftover Stollen bread you can do what I do and make bread pudding using the same recipe that I use for my Italian Panettone bread pudding recipe.

What is Panettone?

Panettone is the Italian version of Christmas bread but it’s much lighter in texture compared to the Stollen bread.

What is Stollen?

Stollen also is known as Weihnachtsstollen or Christstollen is a yeast bread some call it a cake because it is speckled with fruit and sprinkled with icing sugar.

The bread is also sometimes filled with a marzipan surprise that most people won’t expect but is delicious.

Stollen bread is a popular German and Austrian specialty that is traditionally served at Christmas time.

You can serve Stollen bread at any time of the day may it be breakfast, coffee, or tea time!

If you have never tried Christmas Stollen bread it is slightly sweet and is even delicious toasted with butter.

My indulgence is when it comes from the oven I brush the Stollen bread with melted butter and dust with icing sugar.

Stollen Bread History

Both Germany and Austria are renowned for their Christmas markets with the smells and tastes adding to the festive ambiance of the surroundings as everyone comes out to shop and eat.

This Stollen sweet bread/fruit cake is widely sold at the markets some with marzipan including various fruits and nuts but it’s also made at home for those that don’t mind a little elbow grease and preparing baked items from scratch.

Austria is also famous for its capital Vienna, their composers and it is also a place that I would love to visit.

The deep history of folklore and music is something that I really want to experience and is definitely a stop on my bucket list.

Baking Traditions At Home

Until then I bring the tastes and traditions of Germany and Austria into our family kitchen with this lovely Stollen bread that never lasts long around our house and today for you in your kitchen.

I hope you enjoy this simple Stollen recipe and share it with your family during this holiday season.

If you are ready to learn how to make homemade bread put your apron on and let’s get baking.

How To Make Christmas Stollen Bread

Christmas Stollen Bread

Making Stollen takes a bit of time but it’s worth the effort in the end.

Note: Printable Recipe Is Below.

Prep time                    2hrs 50 mins (this includes the rising of the bread)

Cooking time             25-30 mins

Oven Temp                200oC / 400oF

Makes                         1 loaf of Stollen fruit bread

Stollen Ingredients

Instructions For Making Stollen

  1. Mix the warm milk, sugar, and yeast and leave it in a warm place until it is frothy.
  2. Sift together the flour and salt, make a well in the center and pour on the yeast mixture. Add the softened butter (if it’s too hard put it in the micro for a couple of seconds) and egg and mix to form a soft dough. Then mix in the raisins, sultanas, peel or carrot and orange jam, almonds, and sprinkle on the rum.
  3. Knead the dough on a lightly floured board until it is pliable.
  4. Place the dough in a greased bowl, (remember my tip on greasing bowls keep and use your butter wrappers) cover it with non-stick paper or plastic wrap, and set it aside in a warm place for about 2 hours, until it has doubled in size.
  5. Turn out the dough onto a floured board and knead it lightly until it is smooth and elastic again.
  6. Shape the dough to a rectangle about 25 x 20cm or 10 x 8 in. Fold the dough over along one of the long sides and press the 2 layers together.
  7. Cover and leave it to stand for another 20 mins
  8. This is a waiting game for the bread as it needs to rise but it sure is worth the result.
  9. Now heat the oven to 200oC/400oF. Bake the loaf in the oven for 25-30 minutes, until it is well risen.
  10. Allow it to cool slightly on the baking sheet, and then brush it with melted butter. Sift the sugar over the top and transfer the loaf to a wire rack to cool.
Stollen Bread For The Holidays
 
Recipe Type: Bread
Author: Nicola Don
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Ingredients
  • 2/3 cup lukewarm milk
  • 3 tablespoons caster sugar (extra fine)
  • 2 teaspoons dried yeast
  • 5 cups plain (all-purpose) flour, plus extra for dusting
  • ¼ teaspoon salt
  • ½ cup butter softened
  • 1 egg beaten
  • 2oz / 1/3 cup seedless raisins
  • 1oz / 1/6 cup sultanas (golden raisins)
  • 1 ½ oz / 1/3 cup candied orange peel chopped (I am using my carrot and orange marmalade here using the same amounts)
  • 1oz/ ½ cup blanched almonds, chopped
  • 1 teaspoon rum
  • 3 tablespoons butter melted
  • About 2oz/ ½ cup icing sugar
Instructions
  1. Mix the warm milk, sugar, and yeast and leave it in a warm place until it is frothy.
  2. Sift together the flour and salt, make a well in the center and pour on the yeast mixture. Add the softened butter (if it’s too hard put it in the micro for a couple of seconds) and egg and mix to form a soft dough. Then mix in the raisins, sultanas, peel or carrot and orange jam, almonds, and sprinkle on the rum.
  3. Knead the dough on a lightly floured board until it is pliable.
  4. Place the dough in a greased bowl, (remember my tip on greasing bowls keep and use your butter wrappers) cover it with non-stick paper or plastic wrap, and set it aside in a warm place for about 2 hours, until it has doubled in size.
  5. Turn out the dough onto a floured board and knead it lightly until it is smooth and elastic again.
  6. Shape the dough to a rectangle about 25 x 20cm or 10 x 8 in. Fold the dough over along one of the long sides and press the 2 layers together.
  7. Cover and leave it to stand for another 20 mins
  8. This is a waiting game for the bread as it needs to rise but it sure is worth the result.
  9. Now heat the oven to 200oC/400oF. Bake the loaf in the oven for 25-30 minutes, until it is well risen.
  10. Allow it to cool slightly on the baking sheet, and then brush it with melted butter. Sift the sugar over the top and transfer the loaf to a wire rack to cool.
 

 

Stollen bread will freeze well and keep for up to 2 months in the freezer.

 I enjoy giving the Stollen bread away as gifts at Christmas along with other holiday recipes in jars that are easy to make.

In our family, we eat Stollen on Christmas morning before starting our festivities.

Enjoy Nicky xx

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9 Comments

  1. Yummy 🙂 I think I’ll try and make some stollen myself this year. We’re going to celebrate Christmas with my boyfriend’s family in Vienna this year 🙂 It’s a beautiful city, I never get bored of strolling around its many beautiful streets and places <3
    Best wishes from Munich (which is surprisingly beautiful itself )
    Andrea

  2. Never heard of this before, Nicola, but it sounds wonderful! We just might have to add it to the Christmas baking list. 🙂

  3. I’ve never tried to make this but I have heard about it and likely have a couple or three recipes in my books if I looked. The recipe does look yummy!!!! I usually have just Thompson raisins in the house and I doubt if anyone here would complain about using those. I can likely get one of those really small bottles of rum for it and let my SIL have the rest of the bottle in some eggnog if she comes here at Christmas…. or just see if the younger lad has some upstairs I could use….. I can’t remember if he has some or not, he takes after his aunt and likes it in eggnog so it’s quite possible.
    Thanks for a lovely recipe Nicola!!!!

  4. I grew up eating stollen and loving it. I didn’t know about the marzipan & always thought it was some mistake in the dough! Thank you for clearing that up! haha We always bought stollen in the bakery, but I might get ambitious and actually make it this year. Thank you so much for sharing the recipe!

    1. This really is such an easy bread to make! Go on make it then tell me all about it! And if you changed it up in anyway

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