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Traditional Christmas Stollen

Traditional Christmas stollen is a yeasted German fruit bread filled with rum-soaked raisins, currants, candied orange peel, and almonds. Two oval loaves bake until deeply golden, then get brushed with butter and finished with powdered sugar.
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Prep Time 25 minutes
Cook Time 40 minutes
soaking, rising, and cooling 5 hours 15 minutes
Total Time 6 hours 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: German
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

For the fruit
  • 1 cup raisins
  • 0.5 cup dried currants
  • 0.33 cup candied orange peel chopped
  • 0.25 cup dark rum
For the dough
  • 0.75 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 4 cup all-purpose flour spooned and leveled
  • 0.33 cup granulated sugar
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cardamom
  • 0.25 tsp ground nutmeg
  • 1 egg large
  • 1.25 cup unsalted butter divided (1 cup softened; 4 tablespoons reserved for brushing)
  • 0.5 cup slivered almonds
For the finish
  • 1 cup powdered sugar divided

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Soak the fruit
  1. Toss the raisins, currants, candied orange peel, and rum in a small bowl.
  2. Cover and let stand at room temperature for 30 minutes.
Make the dough
  1. Stir the warm milk and yeast together in a small bowl.
  2. Let stand for 5–10 minutes, until foamy.
  3. Whisk the flour, granulated sugar, salt, cinnamon, cardamom, and nutmeg in a 5-quart mixing bowl.
  4. Add the yeast mixture, egg, and 1 cup softened butter.
  5. Mix and knead for 8–10 minutes until smooth and elastic.
  6. Add the soaked fruit with all the rum and the almonds.
  7. Knead on low speed or fold by hand until evenly distributed.
  8. Cover the bowl and let the dough rise at room temperature for 1 1/2–2 hours, until roughly doubled in size.
Shape and bake
  1. Heat the oven to 350°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Divide the dough in half.
  4. Pat each piece into an 8x10-inch oval.
  5. Fold one long side over the center so the edge remains visible.
  6. Place the loaves folded-side up on the baking sheet.
  7. Cover loosely and let rise for 45–60 minutes, until puffy.
  8. Bake for 35–45 minutes, until deeply golden and an instant-read thermometer inserted into the center reads 190°F.
Finish the stollen
  1. Melt the reserved 4 tablespoons butter.
  2. Brush it over the hot loaves.
  3. Sift 1/2 cup powdered sugar over the loaves.
  4. Let them cool completely, about 2 hours.
  5. Sift the remaining 1/2 cup powdered sugar over the cooled loaves before serving.

Notes

Let the loaves cool completely before adding the final powdered sugar so the finish stays visible. Store airtight at room temperature for up to 5 days or freeze for up to 3 months. For a dairy-free variation, use unsweetened plant milk and dairy-free butter.