If there’s one recipe that instantly brings that warm, cozy holiday feeling into your kitchen, it’s this classic Stollen bread. This traditional German sweet bread is packed with dried fruits, warm spices, and a ribbon of almond paste running through the center then it’s topped with a snowy dusting of powdered sugar.

It’s perfect for festive mornings, cozy afternoons with tea, or wrapped up as a thoughtful homemade gift. My family asks for it every single year, and it’s always a hit with kids thanks to its sweet, cake-like texture and bursts of fruity flavor.

Why You’ll Love This Bread

Stollen bread is comforting, festive, and full of flavor. It’s a sweet bread that feels more like a treat, with bursts of juicy dried fruit, subtle citrus notes, a soft buttery crumb, and a hidden surprise of almond paste in every slice. It’s the kind of recipe that turns a regular winter day into something special. Plus, it makes a beautiful edible gift or centerpiece for any holiday table.

Simple Ingredients

Here’s a quick look at what you’ll need to make this festive favorite.

All-purpose flour: This forms the base of the bread and gives it structure while keeping it soft.
Yeast: Active dry yeast helps the bread rise beautifully and gives it a light, airy texture.
Milk: Warm milk activates the yeast and adds richness to the dough.
Butter: Unsalted butter makes the bread tender and flavorful.
Sugar: A touch of sweetness balances the citrus and dried fruit.
Salt: Just a pinch enhances all the other flavors.
Eggs: Eggs enrich the dough and give it that beautiful golden crumb.
Cinnamon and nutmeg
These warming spices make the loaf cozy and aromatic.
Vanilla extract: A splash for a subtle sweet aroma.
Orange and lemon zest: Adds brightness and depth to the flavor.
Mixed dried fruits (raisins, currants, chopped apricots): These are the heart of the bread, giving bursts of chewy sweetness.
Candied citrus peel: For an extra festive, zesty touch.
Almond paste or marzipan: The signature Stollen surprise, rolled into the center.
Powdered sugar: For that iconic snowy dusting on top.

Servings and Timing

Servings: 10–12 slices
Prep Time: 30 minutes (plus 1.5 hours rise time)
Cook Time: 35 minutes
Total Time: 2 hours 35 minutes

What Is Needed

4 cups all-purpose flour
1 packet (2¼ tsp) active dry yeast
¾ cup warm milk
½ cup unsalted butter, softened
⅓ cup granulated sugar
½ tsp salt
2 large eggs
1 tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla extract
1 tbsp orange zest
1 tbsp lemon zest
1 cup mixed dried fruits (raisins, currants, chopped apricots)
⅓ cup chopped candied citrus peel
1 log (about 7 oz) almond paste or marzipan
Powdered sugar for dusting

How to Make Stollen Bread

In a bowl, combine warm milk and yeast. Let it sit until frothy, about 5–10 minutes.
In a large mixing bowl, combine flour, sugar, salt, cinnamon, nutmeg, zest, and butter. Mix in eggs, vanilla, and the yeast mixture until a soft dough forms.
Knead the dough for 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1.5 hours.
Punch down the dough, fold in the dried fruits and candied peel. Roll into a rectangle and place the almond paste log in the center. Fold the dough over and shape into a loaf.
Let shaped loaf rise for 30 minutes. Bake at 350°F (175°C) for 30–35 minutes until golden brown.
Let bread cool slightly, then dust generously with powdered sugar.

Top Tips

Let the dough fully rise this ensures a light, airy texture.
Use fresh citrus zest for the brightest flavor.
Warm the almond paste slightly to make it easier to roll.
Store the bread wrapped tightly flavors deepen over time.
Dust with powdered sugar right before serving for the prettiest presentation.

Recipe Variations

Swap almond paste for Nutella for a fun kid-friendly twist.
Add chopped nuts like walnuts or almonds for extra crunch.
Make mini loaves for gifting.
Use rum-soaked fruits for an extra festive flavor.

Recommended Equipment

Large mixing bowl
Measuring cups and spoons
Dough hook (optional for stand mixer)
Baking sheet
Parchment paper
Cooling rack
Clean kitchen towel

Make Ahead Tips

Stollen actually gets better with time! Wrap it tightly in foil or plastic wrap and store at room temperature for up to 5 days. The flavors deepen and mellow beautifully.

How to Store and Reheat

Store tightly wrapped at room temperature for up to 5 days. To reheat, toast slices gently or warm the whole loaf in a 300°F oven for 10 minutes.

What to Serve With This Recipe

Hot cocoa or mulled wine
Fresh fruit
Whipped cream or mascarpone cheese
Holiday tea blends
Scrambled eggs for a sweet-savory brunch

What You Need to Know About This Recipe

Stollen (or Weihnachtsstollen) dates back to 15th-century Germany and is traditionally eaten during Advent and Christmas. It’s known for its rich texture, dried fruits, and the distinctive marzipan center. Originally a symbol of the Christ child wrapped in swaddling clothes (hence the loaf’s folded shape), it’s now a cherished holiday staple around the world.

Check out my fall dessert recipes.

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Stollen Bread

Michelle

A festive, fruity, and buttery German holiday bread with a sweet almond paste center perfect for Christmas brunch or gifting.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Rise Time 1 30

Total Time 2 35

Course Desserts

Servings 12

Equipment

Large mixing bowl
Measuring cups and spoons
Dough hook (optional for stand mixer)
Baking sheet
Parchment paper
Cooling rack
Clean kitchen towel

Ingredients

4 cups all-purpose flour
1 packet 2¼ tsp active dry yeast
¾ cup warm milk
½ cup unsalted butter softened
⅓ cup granulated sugar
½ tsp salt
2 large eggs
1 tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla extract
1 tbsp orange zest
1 tbsp lemon zest
1 cup mixed dried fruits raisins, currants, chopped apricots
⅓ cup chopped candied citrus peel
1 log about 7 oz almond paste or marzipan
Powdered sugar for dusting

Instructions

Activate the Yeast: In a bowl, combine warm milk and yeast. Let it sit until frothy, about 5–10 minutes.
Make the Dough: In a large mixing bowl, combine flour, sugar, salt, cinnamon, nutmeg, zest, and butter. Mix in eggs, vanilla, and the yeast mixture until a soft dough forms.
Knead and Let Rise: Knead the dough for 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1.5 hours.
Add Fruit and Shape: Punch down the dough, fold in the dried fruits and candied peel. Roll into a rectangle and place the almond paste log in the center. Fold the dough over and shape into a loaf.
Final Rise and Bake: Let shaped loaf rise for 30 minutes. Bake at 350°F (175°C) for 30–35 minutes until golden brown.
Dust and Cool: Let bread cool slightly, then dust generously with powdered sugar.

Notes

Stollen improves in flavor after a day or two of resting. Make ahead if possible and dust with powdered sugar right before serving.

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