Perfected German Stollen Bread Recipe

If you’ve ever dreamed of baking that quintessential festive bread that fills your home with a warm, inviting aroma and brings everyone to the table with happy smiles, you’re in the right place. I’m excited to share my Perfected German Stollen Bread Recipe—a rich, beautifully spiced loaf packed with dried fruits and almonds that’s become a holiday staple in my kitchen. Trust me, once you try this recipe, you’ll see why it’s been refined to perfection and why my family absolutely goes crazy for it every season.

this …

Ingredients You’ll Need

The magic here is really in the combination of fragrant spices, rich butter, and a medley of dried fruits soaking in rum and orange juice, which boosts flavor and keeps the bread wonderfully moist. When shopping, I always go for high-quality dried fruits and fresh spices for the best results.

• Dry active yeast: Make sure it’s fresh and not expired for a good rise.
• Warm water: Use around 105°F; too hot will kill the yeast, too cold slows it down.
• All-purpose flour: This provides the classic texture you want, light but sturdy.
• Sugar: Adds subtle sweetness to balance the spices and fruit.
• Cinnamon powder: Ground fresh if possible—it makes a huge difference!
• Nutmeg powder: Just a pinch adds warmth and depth.
• Melted butter: I use salted butter for a little savory kick, but unsalted is fine too.
• Whole milk: This enriches the dough for a tender crumb.
• Eggs: Lightly beaten, they help bind and give richness.
• Dried currants: I soak these in rum to soften them and add an extra festive flavor.
• Golden raisins: Soaked in orange juice for a fruity zing.
• Blanched almonds, sliced: For crunch and a lovely nutty note.
• Candied orange peel: Adds bright citrus sweetness, store-bought works perfectly.
• Dried apricots: Chopped to spread that wonderful fruity flavor throughout.
• Lemon zest: Brightens the whole loaf with fresh citrus aroma.
• Melted butter (for brushing): This keeps the crust soft and rich after baking.
• Icing sugar and milk: To make a smooth glaze that finishes the bread beautifully.

Variations

I love how versatile this Perfected German Stollen Bread Recipe can be. Over the years, I’ve tweaked it to surprise my guests or to fit different dietary needs, and honestly, you should feel free to make it your own too!

• Gluten-free variation: I once experimented with a gluten-free flour blend and had decent results by adding xanthan gum to keep the bread tender.
• Nut-free option: Simply skip the almonds and maybe add extra dried fruits or seeds. My niece is allergic, so this works well for family gatherings.
• Spice level: Sometimes I like to add a bit more cinnamon or even a touch of ground cardamom for a unique twist.
• Alcohol-free soaking: If you prefer to avoid alcohol, just soak the dried fruits in warm orange juice or apple juice; they’ll still plump up nicely.

How to Make Perfected German Stollen Bread Recipe

Step 1: Activate Your Yeast

Start by whisking the dry active yeast into the warm water. You’ll want it around 105°F—warm enough to wake up the yeast but not scald it. After a few minutes, it should become frothy on top. When it does, you know the yeast is alive and ready to work its magic in the dough.

Step 2: Mix Dry Ingredients

In a large bowl, combine your all-purpose flour, sugar, cinnamon, and nutmeg. The spices are subtle but essential—they’re what give this bread its classic cozy flavor profile. Give the dry stuff a good stir to blend everything evenly.

Step 3: Combine Wet and Dry

Add the yeast mixture, beaten eggs, whole milk, and melted butter to the bowl with the dry ingredients. Use a spatula to mix everything until you get a shaggy dough. It’ll look rough, but don’t worry—this is just the beginning.

Step 4: Knead and Add the Fruits & Nuts

Turn your dough onto a floured surface and knead for a few minutes to bring it together. Then, add your soaked currants, golden raisins, chopped apricots, candied orange peel, sliced almonds, and lemon zest. This is where the dough really starts to feel special. Knead for about 10 minutes, even though it’s a bit heavier because of all the fruits and nuts. I like to use a stand mixer with a dough hook for this part—it saves my wrists and gets everything well incorporated.

Step 5: First Rise

Pop your dough into a lightly oiled bowl, cover it with a kitchen towel or plastic wrap, and let it rest in a warm spot. It needs about 1.5 to 2 hours to double in size. When I first tried this, I was amazed at how fluffy and full it became—such a rewarding moment!

Step 6: Shape Your Stollen Loaves

Once the dough has risen, gently punch it down and divide it into six equal pieces. Roll each piece into a 14-15 inch log. Then, take 3 logs and pinch them together at the top, braiding them and tucking the ends underneath. Do the same with the other 3 logs. This braid technique isn’t just pretty; it helps the bread bake evenly and creates those classic stollen shapes that always impress guests.

Step 7: Second Rise

Place your braided loaves on a parchment-lined baking tray, cover, and let them rise until doubled in size—about an hour. This second rise helps develop even more flavor and that lovely soft texture inside.

Step 8: Bake to Golden Perfection

Preheat your oven to 350°F (180°C). Bake the loaves for around 35-40 minutes until they’re golden brown and smell heavenly. I like to check them at 35 minutes just to make sure they don’t overbake; every oven’s a little different, so keep an eye on them toward the end.

Step 9: Finish with Butter and Glaze

Right out of the oven, brush the loaves with melted butter—this step gives your stollen that signature richness and moist crust. Once they’re cooled completely, whisk together your icing sugar with a few tablespoons of milk to make a smooth, thick glaze and pour it over the breads. This glaze adds the perfect finishing touch, balancing out all the spices and fruit sweetness.

How to Serve Perfected German Stollen Bread Recipe

Garnishes

I love dusting a bit of extra icing sugar on top of the glaze for a snowy, festive look. Sometimes, I add a few whole almonds or a thin strip of candied orange peel as a decorative touch that also hints at the flavors inside.

Side Dishes

This stollen bread pairs wonderfully with a spread of good quality butter, cream cheese, or even a dollop of homemade fruit preserves. For drinks, my family enjoys it with warm mulled wine or a rich cup of coffee during the holidays.

Creative Ways to Present

For Christmas brunch, I often slice the stollen and arrange it on a rustic wooden board surrounded by fresh cranberries and pine sprigs—it’s festive and invites everyone to dig in. You can also wrap individual slices in parchment for gift-giving or as thoughtful hostess gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover stollen wrapped tightly in plastic wrap or in an airtight container at room temperature. It keeps well for several days and the flavor actually improves after resting for a day or two. Just make sure it’s kept away from humidity to avoid sogginess.

Freezing

If I’m baking ahead for a big holiday, I slice the stollen and freeze individual pieces wrapped in foil and a freezer bag. This way, I can thaw just what I need without sacrificing quality. It freezes beautifully and still tastes fresh.

Reheating

I usually reheat slices gently in a warm oven or toaster oven (around 300°F) for 5-7 minutes, which softens the bread and warms the butter glaze. Avoid the microwave if you can—it tends to dry out the texture.

FAQs

Final Thoughts

This Perfected German Stollen Bread Recipe is truly one of those kitchen treasures that bring warmth and festive spirit together in one delicious loaf. I remember the first time I baked it, nervous about the yeast and the fruit, but it turned out so beautifully that it became an instant holiday tradition. Whether you’re baking for family, friends, or just because you deserve something special, I’m confident you’ll love how this bread tastes and feels. So go ahead—roll up your sleeves, get familiar with the dough, and enjoy the wonderful rewards of homemade stollen that will make your holidays shine.

Print