Christmas Stollen #recipe

Good morning, kittens and dawgs! On Tuesday, I presented my Peppermint Cathys recipe. I mentioned that I wanted to share a Christmas Stollen recipe with you and so I’m making good on that promise.

Over the years, we have bought stollen. It’s really good stuff. Stollen comes from Germany and it’s a cake-like fruit bread. You can read more about it, here, on Wikipedia.

Last Christmas DH found a recipe on the Kitchen Stories app. At first, I was skeptical about making it because I felt intimidated. I learned this has something to do with residual low-esteem hanging around in the recesses of my brain that comes out now and then to play with my head. I didn’t allow it to control me and decided to take a stab at it.

The recipe turned out to simple and straight forward. I didn’t have a single problem and I enjoyed making it immensely. It just felt Christmasy and the good news is the finished product turned out pretty darn good for my first try. *pat self on back*


German Christmas Stollen


  • 3½ cups all-purpose flour                   • 2½ teaspoons dry yeast
  • 4 tablespoons lukewarm water         • 4 tablespoons sugar
  • ⅔ cup milk                                             • 1 teaspoon ground cinnamon
  • 1 vanilla bean (seeds)                          • 1½ sticks soft butter
  • 1½ tablespoons melted butter          • 2.5 ounces cubed marzipan
  • 1½ tablespoons rum                          • 1 lemon (zest)
  • ½ cup sliced almonds                          • ⅓ cup diced candied orange
  • ⅓ cup diced candied lemon               • ⅓ cup raisins
  • 3⅓ tablespoons confectioners’ sugar
  • salt
  • flour for work surface



  1. In a small bowl, dissolve 2½ teaspoons dry yeast and 2 teaspoons sugar in 4 tablespoons lukewarm water. Let sit until foamy about 5 – 10 minutes.
  2. In a standing mixer or with a hand mixer, beat together yeast sponge and 1⅔ cups of the flour.
  3. Slowly add in milk and continue to beat until smooth. Cover with plastic wrap and leave to rise in a warm place about 1 hour.
  4. Combine remaining 1¾ cups of flour, 2 tablespoons sugar, 1 teaspoon cinnamon, vanilla bean seeds, 1½ sticks butter, marzipan, rum, lemon zest, a pinch of salt and yeast dough. Knead until smooth.
  5. Preheat oven to 355°F. Set aside roughly one-quarter of the dough. Combine remaining dough with almonds, candied orange, candied lemon, and raisins. Continue to knead until thoroughly incorporated.
  6. Roll fruit dough into a log. On a lightly floured surface roll out remaining dough to a large oval.
  7. Place fruit dough on the lower third of the oval and roll up. Tuck in overlapping sides. Transfer to a lined baking tray seam side down. Bake in a preheated oven at 355°F for approx. 40 min. until golden. Leave to cool for approx. 10 min. Before serving, brush with 1½ tablespoons melted butter and sprinkle with 3⅓ tablespoons confectioners’ sugar.

Instead of rum use 1.5 tablespoons of pineapple juice and 1/2 teaspoon almond extract to create a light rum-like substitute. Another option to consider is using molasses thinned with pineapple juice and almond extract for a dark rum-like substitute.

I don’t know about you, but some these items aren’t something I normally use or never have used. I couldn’t find marzipan locally and given experience with how flavorless store-bought dried candied fruit is I decided to check with Amazon.  I loved that the Marzipan comes from Germany and the candied fruit is a product of the USA. Amazon didn’t have this info on the candied fruit, so I called the company before purchasing it and they confirmed the country origin. I have no complaints about these items. The stollen tastes fantastic and perhaps these very items contributed to that, so unless I find something else noticeably better than I’m gonna use these items again next Christmas. I’m tickled that I found these at Amazon and if you run into these sorts of trouble, then below are links to the items I used:

Niedereggar White Marzipan Loaf

Paradise Dice Orange Peel

Paradise Dice Lemon Peel

*I have to tell you these are affiliate links and if you click on them and make a purchase then I will earn a small commission.*

Nearly every recipe I make gets changed somewhat and this time is no different. DH and I came up with some minor improvements. I will bump the almonds to ⅔ cup and the candied orange and candied lemon to ½ cup each; as well as immediately brush melted butter all over the stollen, not just the top, and then roll it in confectioners’ sugar after it comes out of the oven. This may help lock in the moisture to keep the outside softer. It needs a thick coating of confectioners’ sugar, in my opinion. I am making another one today with these recipe refinements. I’ll be sure to sample it to let you know tomorrow how it turns out. I mean that’s the least I can do to show what a good friend I am, right? 😉


I can’t believe next Thursday is Christmas Eve, folks. Can you? I sure do appreciate you making me a part of your day.  Drop in next Tuesday for another new Christmas Recipe ~ Springerle Cookies. I’m busy in the kitchen, but I’ll eventually make my rounds to all who visit.




I born and raised in the Appalachian mountains of southern WV. I was a child bride when I married my high school sweetheart in 1979. We moved to Knoxville, TN to begin our life. Determined to prove nay-Sayers from our community wrong, I completed my education and went on to earn an A.S. in computer programming. From 1983-1987, I worked as a computer system’s manager. That’s a glorified title for someone who trouble shoots and maintains system back-ups. After the birth of our first child in 1988, I took early retirement. What have I been doing for the last 25+ years? I am proud to say, I am a SAHM and for most of those years I home-schooled our three children from K-12. Now, the nest is empty.


  • Birgit

    This sounds excellent! You know what? My mom told me Oma (my grandmother) always placed icing sugar all; around the loaf as well, not just on the top. My mom often found the store bought stollen too dry. I have not made it to tell you the truth for the same reason you mentioned…fear! I have to say my mom told me the story of them walking through the snow with their mom. Oma pulling the sleigh with the freshly baled stollen on top. The smell of the cake along with the beautiful winter scene made it sound magical. I bought Marzipan in a regular store last year and I couldn’t taste it at all! You did the correct thing to buy it where you did.

    • Cathy Kennedy

      Birgit, We found store-bought stollens a bit dry, too. There is a company in Massachusetts that makes an excellent stollen that we often bought in the past; it’s very good, but a bit dry. I think that’s a common flaw of all store-bought stollens or at least from our experience. Thanks for stopping in to read over my stollen recipe. I consider this an honor by someone such as yourself who has a German heritage. Let me just say this recipe was easier than I thought it would be. The biggest problem was finding the marzipan and dried candied fruit, but thankfully Amazon came through for me yielding fabulous results. Incidentally, I did make the recipe on Friday. The changes vastly improved it and we liked it to begin with, so that’s saying a lot. While the stollen is warm, its a bit moist, but as it cools off it becomes drier. I think I may decrease the bake time a bit next year to see, if that corrects this problem because after I pulled it out of the oven I brushed a lot of butter all over the exterior and then rolled it in confectioners’ sugar hoping to lock in the moisture. Anyway, I encourage you, if you’d like that fresh baked goodness of a home-made stollen then to give this a try. I think you’ll be happy, if you do.

  • Rorybore

    Looks yummy!! Probably too complicated for me — most of my recipes have no more than 5 ingredients LOL
    but today I did a big amount of my holiday baking: shortbread, rice krispy squares, haystacks, peanutty caramel cookies, chocolate chip oatmeal cookies. I bought some Christmas tins from the dollar store and put a little bit of each goodie inside each tin, and then into the freezer they go until I need them. It’s just nice to have in case you get invited somewhere over the holidays, or have people drop by.

  • Janie Junebug

    That looks good. Not that I’m going to make it, but I can’t eat nuts so I’d have to leave them out. I detest raisins. They look like dead flies and feel squishy in my mouth, so I’d leave out the raisins, too. When I was growing up, we had my mom’s Norwegian specialties at Christmastime.


    • Cathy Kennedy

      Janie, well too bad you can’t eat nuts. I love raisins! DH tolerates them. Until this very moment I had forgotten when I was a kid I thought raisins looked like dead flies, too. But… that made it all the more fun to eat them. lol Norwegian specialties, you say? Is cinnamon rolls one of them? I would love to hear about your Christmas traditions growing up. Thanks for stopping by!

💕I love comments! Have a purrfect day & thanks for stopping by!💕