Name: German Stollen Bread Recipe
Prep time: 4 h 30 min
Cook time: 40 min
Total time: 5 h 10 min
Cuisine: German
Ingredients: 1 1/4 tbsp Dry active yeast; 1/4 cup Warm water (about 40.5 C or 105 F); 5 1/2 cup All-purpose flour; 1/4 cup Sugar; 1/2 tsp Cinnamon powder; 1/4 tsp Nutmeg powder; 5 oz Melted butter (salted); 1 cup Whole milk; 3 Eggs, lightly beaten; 4 oz Dried currants (soaked in 1/4 cup rum); 7 oz Golden raisins (soaked in 1/4 cup orange juice); 4 oz Blanched almonds, sliced; 4 oz Candied orange peel, chopped; 2 oz Dried apricots, chopped; Zest of 1 lemon; 2 tbsp Melted butter (for brushing on top); 3/4 cup Icing sugar; 3-4 tbsp Milk (for glaze)

If you’ve ever wanted to fill your kitchen with the warm, inviting scents of cinnamon, citrus, and buttery almond goodness, then you’re in for a treat with this German Stollen Bread Recipe. This isn’t just any holiday bread; it’s a rich, dense loaf bursting with dried fruits, nuts, and that irresistible glaze on top. I absolutely love how this turns out—each slice feels like a little celebration, perfect for sharing or keeping all to yourself. Stick around, and I’ll walk you through every detail to make sure your stollen comes out just right.

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Why You’ll Love This Recipe

Amazing Flavor Depth: The combination of rum-soaked currants, orange-juice plumped raisins, and candied peel makes every bite a festive delight.
Traditional Yet Easy: This recipe captures the authentic German charm but is approachable for home bakers.
Perfect Holiday Centerpiece: Your family and guests will go crazy for this rich, Christmas bread beautifully braided and glazed.
Make Ahead Friendly: You can bake this in advance, and it actually tastes better after resting a day or two!

The image shows a loaf of sweet bread with a golden-brown top covered with white icing drizzled over it. The bread is sliced into three pieces, revealing a soft, light beige inside filled with bits of dark raisins and light yellow fruit pieces evenly spread throughout. The bread sits on crumpled parchment paper placed on a white marbled surface, and the slices have a slightly rough texture with visible fruit chunks inside. The crust looks thin and slightly shiny beneath the icing. Photo taken with an iphone --ar 2:3 --v 7 - German Stollen Bread, holiday bread, traditional German stollen, fruit and nut bread, festive Christmas bread

Ingredients You’ll Need

To make this German Stollen Bread Recipe come alive, you want good-quality dried fruits and fresh spices to really bring out those holiday flavors. I recommend soaking the dried currants and raisins ahead—they become juicy and tender, which makes the bread pop with flavor.

Flat lay of a small mound of pale beige all-purpose flour, a small white bowl with tiny beige granules of dry active yeast, a small white bowl with warm clear water, a small white bowl of fine white sugar, a small white bowl of bright cinnamon powder, a tiny heap of light brown nutmeg powder, a small white bowl filled with melted golden butter, a small white bowl of whole milk with creamy white liquid, three brown eggs with smooth uncracked shells, a small white bowl of plump dark dried currants, a small white bowl of golden raisins, a small white bowl with pale sliced blanched almonds, a small white bowl of chopped vibrant orange candied orange peel, a small white bowl of deep orange chopped dried apricots, a whole bright yellow lemon with its textured rind, a small white bowl with white icing sugar powder, and a separate small white bowl with creamy milk for the glaze, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - German Stollen Bread, holiday bread, traditional German stollen, fruit and nut bread, festive Christmas bread

Dry active yeast: This is what gives your bread that wonderful rise and lightness—make sure it’s fresh and activate it properly with warm water.
Warm water: Should be around 105°F; too hot and it kills the yeast, too cold and it won’t activate properly.
All-purpose flour: Provides the sturdy base; sift it before use for a lighter dough.
Sugar: Adds just a touch of sweetness to balance the fruitiness and spices.
Cinnamon powder: I love the warm spice note this adds; freshly ground is best if you can.
Nutmeg powder: Just a pinch for a subtle depth in flavor.
Melted salted butter: Butter enriches the dough and gives it a tender crumb; salted butter enhances the flavor.
Whole milk: Adds moisture and richness for that soft crumb.
Eggs: Lightly beaten to help bind and enrich the dough.
Dried currants: Soaked in rum to plump them up and infuse subtle boozy warmth.
Golden raisins: Soaked in orange juice, giving a fruity brightness.
Blanched sliced almonds: Provide crunch and nuttiness.
Candied orange peel: Adds delightful citrus zing and texture.
Dried apricots: Chopped for bursts of chewy sweetness.
Lemon zest: Fresh zest wakes up all the flavors.
Icing sugar and milk: For the glossy, sweet glaze that’s signature to stollen.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep the classic elements here, but there’s plenty of room for personal twists in this German Stollen Bread Recipe. You can switch up dried fruits or even experiment with nuts depending on what you have on hand.

Nut swap: Sometimes I swap almonds for chopped walnuts or pecans, which offers a slightly different crunch and flavor that my family enjoys.
Alcohol-free version: For the kids, I’ve replaced rum and orange juice soaking liquids with apple juice or warm water without compromising juicy fruit texture.
Gluten-free adaptation: While I haven’t perfected it myself yet, some friends have had success substituting with a 1:1 gluten-free flour blend and adding a bit of xanthan gum.
Spice level: If you like a bit more warmth, adding a touch of ground cardamom or cloves can make it feel even more festive.

How to Make German Stollen Bread Recipe

Step 1: Activating the Yeast

Start by whisking the dry active yeast with your warm water—around 105°F is just right. I always double-check with a kitchen thermometer to avoid killing the yeast accidentally. Let it sit until frothy, about 5-10 minutes. If it doesn’t foam, your yeast might be old, so it’s best to start over to ensure a good rise.

Step 2: Mixing Dry Ingredients and Combining Dough

In a large bowl, mix your flour, sugar, cinnamon, and nutmeg together. Then add your yeast mixture, lightly beaten eggs, warm milk, and melted butter. Use a sturdy spatula to combine everything until it forms a shaggy dough. Don’t worry if it’s a bit sticky — that’s totally normal here.

Step 3: Kneading in the Fruits and Nuts

Sprinkle some flour on your work surface and knead the dough for 2-3 minutes initially. Then add your soaked dried currants, golden raisins, chopped apricots, candied orange peel, sliced almonds, and fresh lemon zest. This part can get messy since the dough is heavier with all those goodies, but take your time kneading—about 10 minutes—to get everything well incorporated. If you have a stand mixer with a dough hook, this step becomes much easier.

Step 4: First Rising

Transfer your dough to a lightly oiled bowl, cover it tightly with either a kitchen towel or plastic wrap, and set it in a warm place to rise. In my experience, a cozy spot near a radiator or inside the oven with just the light on works great. Wait until it doubles in size — this usually takes 1.5 to 2 hours.

Step 5: Shaping the Stollen Loaves

After the dough has risen, gently punch it down to deflate. On a floured surface, divide it into six equal pieces. Roll each piece into a long log around 14-15 inches. Now, take three logs and pinch them at the top so you can braid them neatly, tucking the ends under. Repeat with the other three logs. This braid shape is traditional and makes your bread look bakery-worthy!

Step 6: Second Rising and Baking

Place your braided loaves on a parchment-lined baking sheet, cover them again, and let them rise until doubled in size — about an hour. Meanwhile, preheat your oven to 350°F (180°C). Bake the loaves for 35-40 minutes until they’re golden brown on the outside. Keep an eye on them toward the end to avoid over-baking.

Step 7: Finishing Touches

Right when they come out of the oven, brush each loaf generously with melted butter. This keeps the bread moist and gives it that classic rich sheen. Once cooled, whisk together your icing sugar and milk to create a thick glaze, then pour it over the loaves. This gives the stollen that signature sweet finish that makes everyone come running.

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Pro Tips for Making German Stollen Bread Recipe

Soak Your Dried Fruits: This plumps them beautifully, preventing dryness in the bread and adding extra flavor.
Don’t Rush Kneading: The dough feels heavy and sticky, but longer kneading develops gluten for a tender crumb and thoroughly incorporates the fruits and nuts.
Warm Rising Spot: Find a cozy place in your kitchen; I often use the oven with just the light on for consistent warmth without drying out the dough.
Brush Butter ASAP: Applying melted butter right out of the oven locks in moisture and gives that irresistible shimmer.

How to Serve German Stollen Bread Recipe

A golden brown braided bread loaf is placed on a sheet of parchment paper on a white marbled surface. The bread has multiple visible layers formed by the braid, with bits of dark raisins or chocolate chips scattered throughout the dough. A thick, white glaze is drizzled generously and unevenly over the top, pooling slightly in the crevices and along the edges, giving it a shiny, slightly wet look. The texture of the bread appears soft and fluffy with a slightly crisp crust on top. Photo taken with an iphone --ar 2:3 --v 7 - German Stollen Bread, holiday bread, traditional German stollen, fruit and nut bread, festive Christmas bread

Garnishes

I usually keep it simple—just the icing sugar glaze does wonders. However, for a little extra festive flair, dust with some extra powdered sugar right before serving or sprinkle finely chopped almonds on the glaze while it’s still wet for a crunchy finish.

Side Dishes

This stollen pairs beautifully with a hot cup of mulled wine or cider in winter. For breakfast or brunch, it’s delightful alongside creamy butter and a smear of your favorite homemade jam or marmalade.

Creative Ways to Present

For a holiday party, I like to slice the stollen into thick wedges and serve on a wooden board with clusters of fresh grapes and nuts. You can also wrap individual slices in parchment and tie with festive twine for charming edible gifts.

Make Ahead and Storage

Storing Leftovers

Wrap leftover stollen tightly in plastic wrap or store in an airtight container at room temperature. It keeps well for up to 5 days, and actually the flavors deepen and mature after a day or two, which I love.

Freezing

I’ve had great success freezing sliced stollen. Just wrap individual slices in parchment paper, then seal in a freezer bag. When you want a treat, just pop them in the toaster or oven to warm through.

Reheating

To reheat, I gently warm slices in a preheated oven at 300°F for about 10 minutes or use a toaster oven. This refreshes the texture and brings back that fresh-baked aroma without drying the bread out.

FAQs

Can I make German Stollen Bread Recipe without alcohol?

Absolutely! You can soak the dried fruits in fruit juices like apple or orange juice instead of rum or orange liqueur. This keeps the fruits moist and flavorful without the alcohol content, making it family-friendly.
How long will German Stollen Bread stay fresh?

If stored properly in an airtight container at room temperature, stollen stays fresh for about 4-5 days. Its flavor even improves after resting for a day, so it’s perfect to make ahead for holidays.
Can I prepare the dough the night before?

You can do an overnight cold ferment in the fridge after the first knead rise stage. Just cover the dough tightly and refrigerate. This can enhance flavor but will require warming to room temperature and a second rise before baking.
What’s the best way to store leftover stollen?

Wrap leftovers tightly in plastic wrap or foil to prevent drying out and store at room temperature. For longer storage, freezing slices individually works wonderfully, allowing you to enjoy stollen anytime.
Do I have to braid the stollen dough?

Not necessarily! While braiding adds a beautiful traditional look, you can also shape the dough into oval loaves or even small individual breads. Just be sure to adjust baking times accordingly.

Final Thoughts

This German Stollen Bread Recipe holds a special place in my heart because it’s one of those baking projects that fills your home with holiday magic. It’s a bit of work, sure, but the payoff of biting into that rich, festive loaf is more than worth it. Whether you’re baking it to share with family or just treating yourself, I promise this recipe will become a festive favorite you’ll return to year after year. Give it a try—you’re going to love every slice!