Christmas Stollen Bread Recipe – A Festive, Almond-Filled Holiday Loaf

Stollen is a cozy, fruit-packed loaf that tastes like the holidays in every bite. It’s soft, buttery, and filled with rum-soaked fruit and a ribbon of almond paste in the center. The snowy layer of powdered sugar makes it look as festive as it tastes. If you’ve never made it at home, don’t worry—this version is beginner-friendly and turns out beautifully. Serve it with coffee on a chilly morning, wrap it as a gift, or slice it up for a holiday brunch.

Why This Recipe Works

Christmas stollen bread recipe – Christmas Stollen Bread Recipe – A Festive, Almond-Filled Holiday Loaf Stollen is a cozy, fruit-pack

• Overnight fruit soak: Soaking dried fruit in rum (or juice) softens it and infuses deep flavor without making the dough soggy.
• Enriched dough: Butter, milk, and eggs create a tender crumb that stays moist for days.
• Almond paste center: A classic touch that adds a sweet, nutty surprise in every slice.
• Warm spices: Cinnamon, nutmeg, and citrus zest complement the fruit without overpowering it.
• Double butter finish: Brushing the warm loaf with melted butter and dusting generously with powdered sugar seals in moisture and gives that signature snowy look.

Ingredients

Christmas stollen bread recipe – It’s soft, buttery, and filled with rum-soaked fruit and a ribbon of almond paste in the center

• For the fruit mix:
  • 1 cup raisins (golden or dark)
  • 1/2 cup chopped dried apricots or candied orange peel
  • 1/2 cup dried cranberries or currants
  • 1/3 cup dark rum (or orange juice for non-alcoholic)
  • Zest of 1 lemon and 1 orange
• For the dough:
  • 3 1/4 to 3 1/2 cups all-purpose flour (plus extra for dusting)
  • 1/3 cup granulated sugar
  • 2 1/4 tsp active dry yeast (one packet)
  • 3/4 cup warm whole milk (about 110°F/43°C)
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs, room temperature
  • 8 tbsp (1/2 cup) unsalted butter, softened
  • 1/2 cup sliced or slivered almonds (optional)
• For the filling and finish:
  • 7 oz almond paste (marzipan works in a pinch)
  • 4 tbsp unsalted butter, melted (for brushing)
  • 1 cup powdered sugar, for dusting

Instructions

Christmas stollen bread recipe – The snowy layer of powdered sugar makes it look as festive as it tastes

1. Soak the fruit: In a bowl, combine raisins, apricots, cranberries, rum (or juice), and citrus zest. Stir, cover, and let sit for at least 2 hours or overnight. Drain off excess liquid before adding to the dough.
2. Proof the yeast: In a small bowl, mix warm milk and 1 tablespoon of the sugar. Sprinkle yeast over the top, stir, and let sit 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
3. Make the dough: In a large bowl, whisk 3 1/4 cups flour, remaining sugar, salt, cinnamon, and nutmeg. Add the foamy yeast mixture and eggs. Mix until a shaggy dough forms.
4. Knead in butter: Add the softened butter a tablespoon at a time, kneading after each addition until fully incorporated. Knead 8–10 minutes by hand (or 5–6 minutes in a stand mixer with a dough hook) until smooth and slightly tacky. If the dough is too sticky, add up to 1/4 cup more flour, 1 tablespoon at a time.
5. Fold in fruit and nuts: Gently knead in the drained fruit and almonds until evenly distributed. The dough will feel plush and studded with fruit.
6. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1.5 hours.
7. Shape the stollen: Turn the dough onto a lightly floured surface and pat into an oval about 9×12 inches. Roll the almond paste into a log the length of the oval. Place it slightly off-center, then fold the larger side over the paste, leaving a small lip of dough exposed on the other side for the traditional stollen look. Pinch edges gently to seal.
8. Second rise: Transfer to a parchment-lined baking sheet. Cover loosely and let rise until puffy, 45–60 minutes.
9. Bake: Preheat the oven to 350°F (175°C). Bake for 30–40 minutes until golden brown and an instant-read thermometer in the center reads about 190°F (88°C). If it browns too quickly, tent with foil.
10. Butter and sugar finish: While still warm, brush the loaf generously with melted butter. Sift a thick layer of powdered sugar over the top. Let cool 10 minutes, then brush with more butter and dust with another layer of sugar for a classic snow-covered crust.
11. Cool completely before slicing: Let the loaf cool fully on a rack to set the crumb and keep the almond center intact.

Storage Instructions

• Room temperature: Wrap tightly in parchment and then foil. Keep at cool room temperature for up to 1 week. Flavor develops by day 2–3.
• Freezer: Wrap well and freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving.
• Revivial: For a fresh-from-the-oven feel, warm slices in a 300°F (150°C) oven for 8–10 minutes and dust with a little extra powdered sugar.

Benefits of This Recipe

• Make-ahead friendly: The loaf stores well and actually tastes better after resting.
• Customizable: Use your favorite dried fruit and adjust the spices to your taste.
• Gift-worthy: Wrapped in parchment and ribbon, it makes a beautiful homemade present.
• Balanced sweetness: The almond paste adds richness without making it cloying.
• Beginner-friendly steps: Clear rises, simple shaping, and a forgiving dough.

What Not to Do

• Don’t rush the rises: Under-proofed dough will bake dense and split awkwardly.
• Don’t skip draining the fruit: Excess liquid can make the dough gummy and heavy.
• Don’t bake at too high a temperature: You’ll brown the outside before the center cooks through.
• Don’t slice while hot: The crumb will tear and the almond center can ooze.
• Don’t skimp on the butter-sugar finish: It locks in moisture and gives that signature stollen taste.

Recipe Variations

• Quark Stollen: Replace the almond paste with a lightly sweetened ricotta or quark filling (drain well). Skip nuts for a softer bite.
• Nut Lover’s Stollen: Add 3/4 cup chopped toasted hazelnuts or pecans along with the fruit for extra crunch.
• Cherry Almond Stollen: Use dried cherries, add 1/2 tsp almond extract to the dough, and keep the almond paste center.
• Citrus Stollen: Increase candied orange and lemon peel, add 1 tsp orange extract, and bump the zest for a brighter flavor.
• Spiced Rum Stollen: Soak fruit in spiced rum and add a pinch of cloves and cardamom to the dough.
• Mini Stollen: Divide dough into 3–4 smaller loaves. Reduce bake time to 20–28 minutes.

FAQ

Can I make this without alcohol?

Yes. Soak the fruit in orange juice, apple juice, or strong black tea. Add a splash of vanilla extract to boost flavor.

What if I don’t have almond paste?

You can skip it, use marzipan, or make a quick substitute by blending finely ground blanched almonds with powdered sugar and a touch of almond extract until it forms a moldable paste.

How do I know when the dough has risen enough?

It should look puffed and nearly doubled. Press a fingertip into the dough—if the dent slowly springs back but still shows a slight impression, it’s ready.

Why did my loaf crack?

Usually from under-proofing or baking too hot. Give the dough enough time to rise and bake at the recommended temperature. A gentle tent of foil can prevent over-browning.

Can I use instant yeast?

Yes. Mix instant yeast directly with the dry ingredients and proceed. You may shave 10–15 minutes off each rise, but still watch the dough, not the clock.

How far in advance can I bake stollen for gifting?

Bake 2–5 days ahead. Wrap well after fully cooling. The flavors meld and improve, making it perfect for gifting later in the week.

Is it necessary to add nuts?

No. It’s optional. If you skip nuts, consider increasing the fruit slightly for texture.

What’s the best way to slice stollen?

Use a serrated knife and cut medium-thick slices. Start from the center and work outwards, then push the two halves back together to help keep it moist.

Wrapping Up

This Christmas stollen bread recipe brings classic holiday flavor to your kitchen with simple steps and reliable results. The tender dough, fragrant fruit, and almond center make each slice feel special. Make it a day or two before you plan to serve—stollen rewards patience with even better taste. Brew a pot of coffee, dust on a little extra sugar, and enjoy a tradition that never gets old.