The Stollen, or Christstollen, is a traditional German Christmas cake, or rather a type of brioche bread, rich in dried fruits like raisins, nuts and candied fruits, sometimes filled with almond paste (marzipan) and generously covered with powdered sugar. Its texture and the unique taste of Christmas spices and candied citrus peels combine softness, the crunch of dried fruits, the sweetness of candied fruits, and a crisp, sugary crust. A delight that you absolutely must taste!
Traditionally enjoyed during the Advent period and up to Christmas, it is also highly appreciated as a gourmet gift. Of course, nothing prevents you from savoring it throughout the month of December, right up to Epiphany.
Its distinctive shape is said to evoke the Baby Jesus swaddled in white cloth, which is why it is called “Christstollen”.
The Christstollen is also very well known in Alsace. Alsatian pastry chefs such as Christophe Felder or Christine Ferber make delicious ones.
I’m sharing with you a recipe I’ve been making for years, passed down from a German chef I discovered on YouTube 11 years ago. His recipe yields a magnificent result, worthy of the finest German bakeries. Look no further, this is the best recipe, with the perfect texture and authentic taste.
Forget about Stollen with a brioche-like texture, because it’s not a brioche. It is rather a fairly dense slightly brioche bread. I have adapted the recipe over the years, particularly when it comes to the baker’s yeast, as I use much less, as well as the choice of dried fruits and nuts.
Ingredients:
Table of Contents
NB: Find the printable recipe card at the end of the article. Below are all the steps in images.
For 2 stollens
The dough
- 500 g (17.6 oz) all-purpose flour (125 g / 4.4 oz + 375 g / 13.2 oz)
- 80 g ( 2.8 oz ) granulated sugar
- 150 g (5.3 oz) milk
- 150 g (5.3 oz ) butter at room temperature
- 1 large egg
- 25 g (0.9 oz) fresh baker’s yeast
- 1 level teaspoon of salt
- Zest of a small lemon
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon of 4 spices (optional) Or a blend of cardamom, ginger, nutmeg, and cinnamon.
The mixture of dried fruits, nuts and candied fruits
As tradition dictates, I use a large amount of dried and candied fruits, but you can adjust the quantity to your taste.
- 150 g (5.3 oz ) raisins
- 60 g (2 oz) dried cranberries (You can replace them with raisins)
- 75 g (2.7 oz ) candied cherries cut in half (You can replace them with raisins)
- 35 g (1.2 oz ) candied orange peels finely diced
- 35 g (1.2 oz ) candied lemon peels finely diced
- 25 g (0.9 oz ) candied angelica finely diced (you can replace it with another candied fruit or dried fruit of your choice)
- 50 g (1.8 oz) almonds cut into two or three pieces or blanched diced almonds
- 50 g (1.8 oz) raw unsalted pistachios
For glaze and dusting
- 80 g (2.8 oz ) melted butter
- Powdered sugar
Marzipan (optional)
You will need 270 g (9.5 oz) of store-bought marzipan or prepare it with my very easy recipe.
- 150 g 5.3 oz ) almond powder
- 150 g (5.3 oz) powdered sugar
- 34 g (1.2 oz) of egg white more or less
- A few drops of bitter almond extract (optional)
Preparation steps :
Marzipan :
You can see the article on egg-free almond paste or this one below in more detail.
1. Mix the almond powder with the sifted powdered sugar in a bowl.
2. Gradually add the egg white while kneading to check the consistency as you go.
3. You should obtain a well-homogeneous, non-sticky paste.
4. Knead it for 5 minutes on the work surface.
5. Shape 2 logs of 135 g (4.7 oz) each and 17 cm (6.7 inches) long (adjust the size based on the width of the Stollen dough rectangle).
6. Wrap them in plastic film and place them in the refrigerator until use.
Prepare the “poolish” starter :
1. In the bowl of a stand mixer or a large bowl, mix 125 g (4.4 oz) of flour with one tablespoon of sugar and the crumbled fresh baker’s yeast.
2. Gradually add the milk while whisking to obtain a smooth and homogeneous dough.
3. Cover and let rise for 30 minutes.
Prepare the dried fruits :
1. Macerate the raisins and cranberries in rum or water. You can also incorporate them directly into the dough without soaking.
Prepare the dough :
1. Once the starter is ready, add the remaining 375 g (13.2 oz) of flour, the rest of the sugar, the softened butter, the egg, the lemon zest, the cinnamon, and optionally the mixed spice blend..
2. Knead at speed 1 for 4 minutes, then at speed 2 for 10 minutes. If kneading by hand, count the same time. You should obtain a soft, non-sticky dough that perfectly detaches from the sides of the bowl.
3. During kneading, drain the raisins and cranberries well, then mix them with the other dried fruits and candied fruits.
4. Add them to the dough and knead for 1 minute to incorporate them well.
- Note: After testing the addition of the dried and candied fruit mixture before and after rising, it turns out that adding them after rising prevents the dough from tearing on the surface. However, nothing serious as you can see in the photos. Adopt what you prefer.
5. Turn the dough out onto the work surface and flatten it into a square with the palm of your hand. Make sure the dried fruits are well distributed. If not, fold and roll out the dough several times until the fruits are evenly distributed. Then gather the dough into a ball.
6. Place the dough in the bowl then cover it with plastic film and a cloth.
7. Let rise in a draft-free place for 1 hour 30 minutes or more, until the dough has doubled in volume.
- Note: In cold weather, place the bowl in an oven preheated to 30°C (86°F) and turned off, or place a bowl of hot water at the bottom of the oven.
Shape the stollens :
1. Once the dough has doubled in volume, punch it down and divide it into 2 equal portions to shape 2 Stollens.
- Note: If you haven’t incorporated the dried and candied fruits before the rise, add them after deflating the dough.
2. Roll out each ball into a rectangle about 24 cm x 18 cm (9.5 inches/7 inches)
3. Place a log of marzipan in the center of the rectangle, widthwise.
4. Fold the dough over to cover the almond paste, then seal the two edges of the rectangle. After folding the rectangle over the almond paste roll, the closure should not stop abruptly after the roll but should slightly exceed by about 3 cm (1.2 oz). (see image)
5. Press well around the roll to seal it properly. Also, pinch the dough at both ends to completely enclose the almond paste and prevent it from being visible on the sides.
6. Form the second Stollen in the same way.
- Note: You can shape it as you like, but I find that this traditional shape is more authentic and nice when sliced.
7. Place the Stollens on a baking sheet lined with parchment paper. Cover them with a clean cloth and let rise for 30 minutes. (the yellow color of the dough on the sheet is due to the light)
Baking and finishing :
1. Preheat the oven to 200°C (392°F), then reduce the temperature to 170°C (340°F) before placing the Stollens in the oven.
2. Bake the Stollens for 45 to 55 minutes, depending on your oven, until they are golden brown on all sides.
3. Remove them from the oven and place them on a wire rack. Brush them with the hot melted butter.
4. Generously sprinkle with powdered sugar and let them cool completely.
- Note: Some use granulated sugar at this stage, but I prefer powdered sugar. You can try both and see which you prefer for next time.
4. Once the stollens are well cooled, use a brush or paper towel to remove the excess powdered sugar, leaving only the crusted part.
5. Then sprinkle again with powdered sugar and place the stollen on a smaller container to elevate it, so you can cover it with plastic wrap without damaging the icing.
6. Tie it with decorative string.
7. Let it rest until the next day before enjoying. 
Christstollen storage :
The stollen can be stored for up to 3 weeks, according to what a German friend told me and what I have read. Personally, it disappears in less than a week, and I freeze the second one.
Wrap it well in aluminum foil and then place it in an airtight plastic bag. Store it at room temperature, in a dry place, and away from light. Forget the refrigerator, it is not recommended.
If you want to keep one longer, you can freeze it. Once well wrapped, it can be stored for up to 3 months in the freezer.
You can reheat slices in the microwave before enjoying them. They will return to their softness.
Recipe suggestions
Best Kougelhopf
Traditional German Christmas Stollen Recipe
Ingredients :
The dough
- 500 g (17.6 oz )all-purpose flour (125 g / 4.4 oz + 375 g / 13.2 oz)
- 80 g (2.8 oz) granulated sugar
- 150 g (5.3 oz) milk
- 150 g (5.3 oz) butter at room temperature
- 1 large egg
- 25 g (0.9 oz) fresh baker's yeast
- 1 level teaspoon of salt
- Zest of a small lemon
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon 4 spices Optional Or a blend of cardamom, ginger, nutmeg, and cinnamon.
The mixture of dried fruits, nuts and candied fruits
- 150 g (5.3 oz) raisins
- 60 g (2 oz ) dried cranberries You can replace them with raisins
- 75 g (2.7 oz) candied cherries cut in half. You can replace them with raisins
- 35 g (1.2 oz) candied orange peels finely diced
- 35 g (1.2 oz) candied lemon peels finely diced
- 25 g (0.9 oz ) candied angelica finely diced (you can replace it with another candied fruit or dried fruit of your choice)
- 50 g (1.8 oz ) almonds cut into two or three pieces or blanched diced almonds
- 50 g (1.8 oz) raw unsalted pistachios
For glaze and dusting
- 80 g (2.8 oz) melted butter
- Powdered sugar
Marzipan (optional)
- You will need 270 g / 9.5 oz of store-bought marzipan or prepare it with my very easy recipe.
- 150 g (5.3 oz) almond powder
- 150 g (5.3 oz) powdered sugar
- 34 g (1.2 oz) egg white more or less
- A few drops of bitter almond extract optional
Instructions :
- Before starting the recipe, I recommend reading it fully and looking at the step-by-step images in the article. It will make it clearer.
Marzipan :
- Mix the almond powder with the sifted powdered sugar in a bowl.
- Gradually add the egg white while kneading to check the consistency as you go.
- You should obtain a well-homogeneous, non-sticky paste.
- Knead it for 5 minutes on the work surface.
- Shape 2 logs of 135 g (4.7 oz) each and 17 cm (6.7 inches) long (adjust the size based on the width of the Stollen dough rectangle).
- Wrap them in plastic film and place them in the refrigerator until use.
Prepare the "poolish" starter :
- In the bowl of a stand mixer or a large bowl, mix 125 g (4.4 oz) of flour with one tablespoon of sugar and the crumbled fresh baker's yeast.
- Gradually add the milk while whisking to obtain a smooth and homogeneous dough.
- Cover and let rise for 30 minutes.
Prepare the dried fruits :
- Macerate the raisins and cranberries in rum or water. You can also incorporate them directly into the dough without without soaking.
Prepare the dough :
- Once the starter is ready, add the remaining 375 g (13.2 oz) of flour, the rest of the sugar, the softened butter, the egg, the lemon zest, the cinnamon, and optionally the mixed spice blend..
- Knead at speed 1 for 4 minutes, then at speed 2 for 10 minutes. If kneading by hand, count the same time. You should obtain a soft, non-sticky dough that perfectly detaches from the sides of the bowl.
- During kneading, drain the raisins and cranberries well, then mix them with the other dried fruits and candied fruits.
- Add them to the dough and knead for 1 minute to incorporate them well.
- Note: After testing the addition of the dried and candied fruit mixture before and after rising, it turns out that adding them after rising prevents the dough from tearing on the surface. However, nothing serious as you can see in the photos. Adopt what you prefer.
- Turn the dough out onto the work surface and flatten it into a square with the palm of your hand. Make sure the dried fruits are well distributed. If not, fold and roll out the dough several times until the fruits are evenly distributed. Then gather the dough into a ball.
- Place the dough in the bowl then cover it with plastic film and a cloth.
- Let rise in a draft-free place for 1 hour 30 minutes or more, until the dough has doubled in volume.
- Note: In cold weather, place the bowl in an oven preheated to 30°C (86°F) and turned off, or place a bowl of hot water at the bottom of the oven.
Shape the stollens :
- Once the dough has doubled in volume, punch it down and divide it into 2 equal portions to shape 2 Stollens.
- Note: If you haven't incorporated the dried and candied fruits before the rise, add them after deflating the dough.
- Roll out each ball into a rectangle about 24 cm x 18 cm (9.5 inches/7 inches)
- Place a log of marzipan in the center of the rectangle, widthwise.
- Fold the dough over to cover the almond paste, then seal the two edges of the rectangle. After folding the rectangle over the almond paste roll, the closure should not stop abruptly after the roll but should slightly exceed by about 3 cm (1.2 oz). (see image in article)
- Press well around the roll to seal it properly. Also, pinch the dough at both ends to completely enclose the almond paste and prevent it from being visible on the sides.
- Form the second Stollen in the same way.
- Note: You can shape it as you like, but I find that this traditional shape is more authentic and nice when sliced.
- Place the Stollens on a baking sheet lined with parchment paper. Cover them with a clean cloth and let rise for 30 minutes. (the yellow color of the dough on the sheet is due to the light)
Baking and finishing:
- Preheat the oven to 200°C (392°F), then reduce the temperature to 170°C (340°F) before placing the Stollens in the oven.
- Bake the Stollens for 45 to 55 minutes, depending on your oven, until they are golden brown on all sides.
- Remove them from the oven and place them on a wire rack. Brush them with the hot melted butter.
- Generously sprinkle with powdered sugar and let them cool completely.
- Note: Some use granulated sugar at this stage, but I prefer powdered sugar. You can try both and see which you prefer for next time.
- Once the stollens are well cooled, use a brush or paper towel to remove the excess powdered sugar, leaving only the crusted part.
- Then sprinkle again with powdered sugar and place the stollen on a smaller container to elevate it, so you can cover it with plastic wrap without damaging the icing.
- Tie it with decorative string.
- Let it rest until the next day before enjoying.
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