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Christmas Stollen

Author: Charlotte Rutledge

Christmas Stollen Recipe Christmas Stollen Recipe

As a traditional German fruitcake with a profound history, it's no wonder that there are as many variations of stollen as there are people who make it. This version includes a rich filling of almond paste (or marzipan), which adds to the decadence of the bread-like cake.

Stollen's dense butter and sugar coating makes it an excellent candidate for preparing ahead of the busy holiday season, wrapping, and giving to friends and family up to 2 weeks later.

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At a glance

Prep
Bake
Total
Yield
3 stollen
Nutrition information

Ingredients

Choose your measure:

Fruit

Dough

Filling

Topping

Instructions

  1. To prepare the fruit: Combine the fruits and orange juice or rum, cover, and set aside at room temperature for up to 12 hours.
  2. To prepare the dough: Using a stand mixer, mix and knead together all of the dough ingredients (except the almonds) to make a smooth, soft dough.
  3. Cover the dough and let it rise until puffy, about 60 to 90 minutes.
  4. To make the filling: Divide the marzipan into three pieces and shape each into a flattened 7" log.
  5. To assemble the stollen: Knead the fruit and almonds into the dough. Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 8" x 6" oval.
  6. Place one piece of marzipan down the longer center of each oval, and fold dough over it lengthwise, leaving the top edge of the dough just shy of the bottom edge.
  7. Press the top edge firmly to seal it to the dough below.
  8. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover them, and let them rise for 45 to 60 minutes, until puffy.
  9. While the stollen are rising, preheat the oven to 350°F, with a rack in the upper third.
  10. Bake the stollen for 30 to 35 minutes, until golden brown and its internal temperature reads 190°F on a digital thermometer.
  11. Remove the stollen from the oven, and brush them with melted butter. After 5 minutes, dust with Baker's Special (superfine) sugar and/or confectioners' sugar.
  12. Transfer to a rack to cool completely. Wrap airtight and store at room temperature for up to 2 weeks. Freeze for longer storage.
  13. Yield: 3 stollen.

Nutrition Information

  • Serving Size 1 inch slice (41g)
  • Servings Per Batch 42
Amount Per Serving:
  • Calories 140
  • Calories from Fat 40
  • Total Fat 4.5g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 65mg
  • Total Carbohydrate 22g
  • Dietary Fiber 1g
  • Sugars 12g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.