If you have ever dreamed of a festive treat that feels like a warm hug from the inside out, then this German Christmas Fruit Stollen Recipe is about to become your new holiday obsession. This traditional German Christmas bread brings together the rich flavors of dried fruit, crunchy nuts, and sweet marzipan, all wrapped up in a buttery, tender dough and finished with a snowy dusting of powdered sugar. Every bite is steeped in history and bursting with cozy, festive cheer, making it the perfect centerpiece for your holiday celebrations or a heartfelt gift to brighten someone’s day.
Ingredients You’ll Need
This recipe relies on simple, honest ingredients that each play a vital role in transforming humble pantry staples into a work of holiday art. From the softness of warm milk to activate the yeast, to the sweetness of dried fruits and nutty crunch, every component is essential for the authentic German Christmas Fruit Stollen flavor and texture you’ll love.
- 3 cups flour: The base of the dough, providing structure and tenderness.
- ⅓ cup sugar: Adds a gentle sweetness without overpowering the other flavors.
- ½ cup butter: Gives the bread rich moisture and a delightfully soft crumb.
- ¾ cup warm milk: Activates the yeast, ensuring a perfect rise and tender texture.
- 1 egg: Helps bind the dough and contributes to a golden crust.
- 1 packet yeast: The magic ingredient that makes the dough rise and breathe.
- 1 cup dried fruit: Typically raisins, currants, or mixed peel, these burst with holiday sweetness.
- ½ cup nuts: Walnuts or almonds add a slight crunch and depth of flavor.
- Marzipan (optional): For that signature sweet almond center that makes this stollen truly special.
- Powdered sugar: Generous dusting for a festive, snowy finish.
How to Make German Christmas Fruit Stollen Recipe
Step 1: Activate the yeast
Begin by warming your milk until it’s pleasantly warm to the touch—too hot will kill the yeast, so be gentle. Stir in the packet of yeast and let it sit for about 5 minutes until it foams and bubbles, signaling that your yeast is alive and ready to work its magic.
Step 2: Mix the dough ingredients
Into a large mixing bowl, combine the flour, sugar, softened butter, egg, and your activated yeast mixture. Stir everything together until a rough dough forms. This is the foundation that will capture all the wonderful flavors to come.
Step 3: Knead and let rise
Turn your dough out onto a lightly floured surface and knead for about 8 to 10 minutes. You want a smooth, elastic dough that springs back when poked. Place it in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until it has doubled in size. This rising step is crucial for a fluffy stollen.
Step 4: Add dried fruit and nuts
Once your dough has risen, gently knead in your dried fruit and nuts. This step ensures that every slice will be studded with bursts of sweetness and delightful crunch, giving your stollen that classic festive character.
Step 5: Shape and add marzipan (optional)
Shape your dough into a rough oval, then, if you’re using marzipan, roll it into a log and place it down the center of the dough. Fold the dough over the marzipan, sealing it inside. This step creates that luscious almond surprise every bite will reveal.
Step 6: Bake to perfection
Place your shaped stollen on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F for 35 to 40 minutes, until golden brown and fragrant. The aroma of baking fruit and spices will fill your kitchen with unmistakable holiday joy.
Step 7: Dust with powdered sugar
Let your stollen cool for a few minutes, then generously dust it with powdered sugar. This snowy blanket not only adds sweetness but also symbolizes the beautiful winter traditions this bread carries.
How to Serve German Christmas Fruit Stollen Recipe
Garnishes
For an extra festive touch, sprinkle a little extra powdered sugar just before serving. You can also add a few whole nuts or candied fruits on top for visual appeal and an added burst of texture.
Side Dishes
Serve this delightful bread alongside a steaming cup of mulled wine, hot cocoa, or spiced tea to elevate your warm, holiday spirit. A smear of butter or a slather of cream cheese also pairs wonderfully, balancing the fruity sweetness with a creamy touch.
Creative Ways to Present
Slice your stollen into generous wedges and arrange them on a festive platter lined with fresh evergreen sprigs or cinnamon sticks. For gift-giving, wrap a loaf tightly in parchment paper and tie it with a seasonal ribbon—it makes a heartfelt, homemade present that’s hard to resist.
Make Ahead and Storage
Storing Leftovers
This stollen keeps beautifully for several days when wrapped tightly in plastic wrap and stored at room temperature. The flavors actually deepen and improve with time, so leftovers are nothing to worry about—they get even better.
Freezing
If you want to prepare ahead for the holiday rush, stollen freezes marvelously. Wrap it securely in plastic wrap and then in aluminum foil to protect against freezer burn. When ready, thaw it at room temperature overnight for best results.
Reheating
To enjoy your stollen warm, heat slices gently in a low oven (around 300°F) for 10 minutes or briefly in a toaster oven. This brings back that fresh-baked softness and enhances the aroma, making every bite pure comfort.
FAQs
What fruits work best in this German Christmas Fruit Stollen Recipe?
Dried fruits like raisins, currants, and candied citrus peel are traditional and provide the perfect balance of sweetness and texture. Feel free to experiment with dried cherries or cranberries for a twist.
Can I make this recipe without marzipan?
Absolutely! While marzipan adds a lovely almond note and moist center, you can omit it for a simpler version and still enjoy a delicious, fruit-filled stollen.
How long should I let the dough rise?
The dough should rise until it doubles in size, typically about 1 hour in a warm environment. This step is essential to achieve the light, fluffy texture that defines a great stollen.
Is German Christmas Fruit Stollen Recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat products. Just be sure to check your marzipan and other ingredients for any animal-derived additives if sticking strictly to vegetarian guidelines.
What is the best way to slice stollen?
Use a serrated bread knife and slice gently to preserve the loaf’s shape and keep the fruit and nuts intact. Slices about 1 inch thick make for perfect portions to savor with a cup of tea or coffee.
Final Thoughts
The German Christmas Fruit Stollen Recipe is more than just a holiday treat—it’s a delicious tradition that brings warmth, flavor, and festive spirit wherever it’s shared. With its tender dough, sweet and nutty fillings, and a snowy powdered sugar finish, it’s a recipe that invites you to slow down, savor the season, and make lasting memories. I can’t wait for you to try it—once you do, I’m sure it will become a cherished staple at your holiday table, just like it is at mine.
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German Christmas Fruit Stollen Recipe
- Total Time: 2 hours
- Yield: 1 loaf (about 10-12 servings)
- Diet: Vegetarian
Description
A traditional German Christmas bread known as Stollen, filled with a delightful mixture of dried fruits, nuts, and optionally marzipan. This festive bread is soft, slightly sweet, and generously dusted with powdered sugar, making it perfect for holiday celebrations.
Ingredients
Dough
- 3 cups all-purpose flour
- ⅓ cup granulated sugar
- ½ cup unsalted butter, softened
- ¾ cup warm milk (about 110°F)
- 1 large egg
- 1 packet active dry yeast (2 ¼ teaspoons)
Filling
- 1 cup mixed dried fruit (such as raisins, currants, candied citrus peel)
- ½ cup chopped nuts (such as almonds or walnuts)
- Marzipan (optional, about 4 ounces)
Topping
- Powdered sugar, for dusting
Instructions
- Activate yeast: In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare dough: In a large mixing bowl, combine the flour and softened butter. Add the activated yeast mixture and the egg. Mix all ingredients together until a dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Add fruit and nuts: Once risen, gently incorporate the dried fruit and chopped nuts into the dough, kneading just enough to distribute evenly.
- Shape and add marzipan: Shape the dough into an oval loaf. If using marzipan, roll it into a log and place it in the center of the dough, folding the dough over it to enclose.
- Second rise (optional): Let the shaped loaf rest briefly for about 15-20 minutes to relax the dough.
- Bake: Preheat your oven to 350°F (175°C). Place the loaf on a parchment-lined baking sheet or greased pan. Bake for 35-40 minutes until golden brown and cooked through.
- Cool and dust: Remove from the oven and allow to cool. Generously dust the top with powdered sugar before serving.
Notes
- For the best flavor and texture, let the Stollen rest overnight wrapped tightly in plastic wrap or foil to keep it moist.
- Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- You can customize the dried fruit and nuts based on preference; traditional recipes often use candied citrus peel for added zest.
- If marzipan is not desired, the Stollen is still delicious without it.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: German
