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Authentic Dresdner Christmas Stollen

A traditional German fruit bread packed with dried fruits, nuts, and spices, perfect for celebrating the holiday season.
Prep Time40 minutes
Cook Time1 hour
Resting Time2 hours 45 minutes
Total Time4 hours 25 minutes
Course: Bread, Dessert
Cuisine: German
Keyword: Christmas Stollen, Dresdner Stollen, German Fruit Bread
Servings: 1 large loaf
Calories: 350kcal

Equipment

  • Mixing bowls
  • Stand Mixer (optional)
  • Baking Sheet
  • Parchment Paper

Ingredients

Fruit Mixture

  • 1 cup raisins
  • 1/2 cup candied citrus peel
  • 1/4 cup dark rum or orange juice

Dough

  • 4 cups all-purpose flour
  • 1 package active dry yeast about 2 1/4 tsp
  • 3/4 cup milk lukewarm
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest grated
  • 1/2 tsp salt
  • 1 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 cup unsalted butter softened
  • 1 large egg room temperature
  • 1/2 cup chopped almonds blanched

Filling and Topping

  • 7 oz marzipan optional
  • 3 tbsp unsalted butter melted, for brushing
  • 1 cup powdered sugar for dusting
US Customary - Metric

Instructions

  • Prepare the Fruit Mixture: In a bowl, combine raisins, candied citrus peel, and rum (or orange juice). Cover and let soak overnight or at least 8 hours.
    1 cup raisins, 1/2 cup candied citrus peel, 1/4 cup dark rum or orange juice
  • Activate the Yeast: In a small bowl, mix lukewarm milk with a teaspoon of sugar and the active dry yeast. Let it sit for 10 minutes until frothy.
    3/4 cup milk, 1/2 cup granulated sugar, 1 package active dry yeast
  • Make the Dough: In a large mixing bowl, combine flour, remaining sugar, salt, spices, lemon zest, softened butter, egg, and vanilla extract. Add the yeast mixture and mix until a soft dough forms.
    4 cups all-purpose flour, 1 tsp vanilla extract, 1 tsp lemon zest, 1/2 tsp salt, 1 tsp ground cardamom, 1/2 tsp ground nutmeg, 1/2 tsp ground cinnamon, 1/2 cup unsalted butter, 1 large egg
  • Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for 5 minutes.
  • Incorporate Fruits and Nuts: Gently knead the soaked fruits (drain any excess liquid), and chopped almonds into the dough until evenly distributed.
    1/2 cup chopped almonds
  • First Rise: Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
  • Shape the Stollen: Punch down the dough and roll it out into an oval about 1-inch thick. If using marzipan, roll it into a log and place it in the center. Fold the dough over the marzipan, sealing the edges.
    7 oz marzipan
  • Second Rise: Place the shaped loaf onto a parchment-lined baking sheet. Cover and let it rise for another 45 minutes.
  • Bake: Preheat your oven to 350°F (180°C). Bake the Stollen for 50-60 minutes, or until golden brown and sounds hollow when tapped on the bottom.
  • Brush and Dust: While still warm, brush the Stollen with melted butter and generously dust with powdered sugar. Let it cool completely on a wire rack.
    3 tbsp unsalted butter, 1 cup powdered sugar
  • Wrap and Store: Wrap the cooled Stollen tightly in aluminum foil and store in a cool, dry place for at least a week to allow flavors to mature.

Notes

  • Storage: Wrapped tightly, the Stollen can last for several weeks, making it perfect for gifting.
  • Variations: Feel free to substitute the fruits and nuts with your favorites, like dried cranberries or pecans.
  • Tip: Patience is key! Letting the Stollen rest enhances its flavor and texture.

Nutrition

Calories: 350kcal | Carbohydrates: 55g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 200mg | Fiber: 3g | Sugar: 25g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg