Moist German Christmas Stollen

Moist, rich, and brimming with festive flavors, German Christmas Stollen is the ultimate holiday bread. Each bite is a celebration — chewy golden raisins, crunchy almonds, and bright citrusy candied peel folded into a soft, buttery dough. Dusted generously with powdered sugar, it’s a snow-kissed loaf that fills your kitchen with the aroma of warmth, spice, and holiday cheer. Traditionally enjoyed in Germany during Advent, this fruit-studded bread has become a beloved seasonal treat around the world.

Unlike many dense holiday breads, this version of Stollen is moist, tender, and lighter — thanks to a carefully enriched dough and the right balance of dried fruits and nuts. Whether served at Christmas brunch, gifted to loved ones, or enjoyed with a hot cup of tea, this homemade Stollen brings festive joy to the table like nothing else.

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Why You’ll Love This Moist German Christmas Stollen

• Authentic Taste, Moist Texture: A traditional recipe with modern tweaks that keeps the bread deliciously soft.
• Festive & Flavorful: Bursting with raisins, almonds, orange peel, and warm holiday spices.
• Perfect for Gifting: Wrapped in parchment and tied with twine, Stollen makes a beautiful edible gift.
• Make-Ahead Friendly: The flavors improve over time, making it ideal for prepping before the holidays.
• Versatile Serving: Great with breakfast coffee, as a dessert, or on a festive charcuterie board.

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Preparation Phase & Tools to Use

Essential Tools and Equipment (And Why You Need Them):

To create a perfect Moist German Christmas Stollen, having the right tools is just as important as the ingredients. Here's what you'll need:

• Mixing Bowls (Large and Medium): Crucial for organizing your dry and wet ingredients separately before combining. A wide mixing bowl makes kneading easier.
• Stand Mixer with Dough Hook (or Hand Mixer): A stand mixer saves time and arm strength, ensuring the enriched dough is kneaded thoroughly for elasticity and structure.
• Bench Scraper or Dough Cutter: Helps in shaping, folding, and portioning your dough with precision.
• Digital Scale: Accuracy matters, especially in baking. Measuring by weight ensures consistency and avoids overly dry or wet dough.
• Rolling Pin (Optional): If you plan to roll in a marzipan center, a rolling pin will help evenly flatten the dough.
• Baking Sheet with Parchment Paper: Prevents sticking and helps evenly distribute heat while baking.
• Cooling Rack: Allows air to circulate and cool the bread properly, preserving its texture.
• Pastry Brush: Used to apply melted butter after baking to seal in moisture and enhance flavor.
• Plastic Wrap or Airtight Container: For storing the Stollen after it's dusted and cooled.

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Preparation Tips

• Soak the Dried Fruit: Soaking the raisins and candied citrus in rum (or juice) overnight helps them stay plump and juicy. Don’t skip this — it’s what keeps the bread moist.
• Don’t Rush the Rise: This dough is enriched with butter and eggs, which slows fermentation. Be patient with proofing; let it rise until noticeably puffy, not just by time.
• Toast the Nuts: Lightly toasting the almonds before adding enhances their flavor and adds a touch of crunch.
• Use Softened, Not Melted Butter: Creamy, room-temperature butter integrates better into the dough.
• Dust Generously with Powdered Sugar: This is not just for looks — the sugar layer helps preserve the Stollen and gives it that snowy holiday finish.
• Cool Completely Before Wrapping: Wrapping warm Stollen causes condensation, which can lead to soggy bread.

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Ingredients for This Moist German Christmas Stollen

Here’s what you’ll need to bring this festive, fruit-filled holiday bread to life:

For the Fruit Mixture:

• 1 cup raisins (dark or golden)
• ¼ cup chopped candied orange peel
• ¼ cup chopped candied lemon peel
• 2 tablespoons rum (or orange juice for non-alcoholic version)

For the Dough:

• 3 ½ cups (440g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ teaspoon salt
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom (optional, for warmth)
• ⅔ cup (160ml) warm milk (about 110°F/43°C)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• ½ cup (113g) unsalted butter, softened
• ¾ cup chopped blanched almonds (toasted, optional)

Optional (Traditional Addition):

• 1 stick (100g) marzipan or almond paste (for center filling)

For Finishing:

• 3 tablespoons melted butter (for brushing after baking)
• ½ cup powdered sugar (for dusting)

This combination of rich dough and flavorful mix-ins creates a beautiful balance of texture and taste in every bite.

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Step 1: Soak the Fruit

In a small bowl, combine the raisins, candied orange peel, and candied lemon peel. Pour in the rum (or orange juice) and stir well. Cover and let it soak for at least 4 hours, preferably overnight, so the fruit becomes plump and flavorful.

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Step 2: Prepare the Dough

In a large mixing bowl or the bowl of a stand mixer, combine warm milk, a teaspoon of sugar, and the active dry yeast. Let it sit for about 10 minutes until foamy — this activates the yeast.

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Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, remaining sugar, salt, cinnamon, and cardamom. Add this to the yeast mixture, followed by the egg, vanilla, lemon zest, and softened butter. Mix using a dough hook or wooden spoon until it begins to come together.

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Step 4: Knead the Dough

Knead the dough for about 8–10 minutes (5–6 minutes if using a stand mixer) until it becomes smooth and elastic. It should pull away from the bowl but still be slightly tacky.

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Step 5: Add Fruits and Nuts

Drain any excess liquid from the soaked fruit. Gently knead in the soaked fruit and chopped almonds until evenly distributed. Be careful not to tear the dough with sharp pieces.

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Step 6: First Rise

Form the dough into a ball, place it in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1½ to 2 hours, or until doubled in size.

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Step 7: Shape the Stollen

Punch down the dough and place it on a floured surface. Roll it out into a rough oval about 1-inch thick. If using marzipan, form it into a log and place it down the center of the dough. Fold one side over the other, slightly off-center, to create the classic Stollen hump.

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Step 8: Second Rise

Transfer the shaped dough to a parchment-lined baking sheet. Cover loosely and let rise again for about 45 minutes, until slightly puffy.

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Step 9: Bake

Preheat the oven to 350°F (175°C). Bake the Stollen for 30–35 minutes, or until golden brown and cooked through. A thermometer inserted into the center should read about 190°F (88°C).

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Step 10: Finish and Dust

While still warm, brush the loaf generously with melted butter. Let it cool slightly, then sift powdered sugar liberally over the top. Once fully cooled, dust again for that snowy finish.

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Notes

• Flavor Deepens Over Time: German Stollen tastes even better a day or two after baking. Store it wrapped tightly, and the flavors from the fruits and spices will continue to blend beautifully.
• Customize the Fillings: Don’t hesitate to substitute dried cranberries, chopped dried apricots, or pistachios for a unique twist on tradition.
• Make It Kid-Friendly: Swap rum with orange or apple juice when soaking fruits if serving to children or avoiding alcohol.

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Watch Out for These Mistakes While Cooking

• Using Hot Milk: If your milk is too hot when added to the yeast, it can kill the yeast and prevent the dough from rising. Aim for lukewarm — around 110°F (43°C).
• Skipping the Fruit Soak: Dry fruits can absorb moisture from the dough if not pre-soaked, making the Stollen drier than desired.
• Overloading with Fillings: It’s tempting to go overboard, but too many fruits and nuts can weigh down the dough and affect rising.
• Undermixing the Dough: A properly kneaded dough is essential for structure. If using a stand mixer, knead until the dough passes the windowpane test.
• Overproofing: If the dough rises too long, it may collapse in the oven. Keep an eye on size and don’t rely solely on time.
• Dusting While Hot: Allow the first butter layer to soak in, then cool slightly before adding powdered sugar. Dusting while too hot may cause it to melt into the surface.
• Not Sealing Properly: If using marzipan, fold the dough securely over it so it doesn’t leak out during baking.
• Skipping the Cooling Step Before Wrapping: Wrapping warm Stollen causes trapped steam, which can make it soggy or mold-prone.

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What to Serve With Moist German Christmas Stollen?

This rich, fruity bread pairs wonderfully with a variety of drinks and small bites. Whether you're setting a holiday brunch table or just enjoying a quiet winter morning, these pairings bring out the best in your Stollen.

Here Are 8 Recommendations:

1. Hot Mulled Wine (Glühwein)

A traditional German pairing — the warm spices in mulled wine complement the Stollen’s sweet and fruity flavors perfectly.

2. Spiced Chai or Black Tea

The gentle spices and warmth of chai make a lovely contrast to the sweetness of the bread.

3. Coffee with Cream

A classic morning pairing. The richness of cream helps balance the sweet, buttery loaf.

4. Brie or Camembert Cheese

Soft, mild cheeses create a creamy balance to the chewy fruits and nuts in Stollen.

5. Clementines or Sliced Pears

Fresh fruit adds a crisp and juicy element that cuts through the richness.

6. Eggnog (Hot or Cold)

A festive favorite that echoes the bread’s richness — perfect for dessert or holiday brunch.

7. Vanilla Yogurt or Quark

Serve sliced Stollen with a dollop of yogurt or German-style quark for a creamy, tangy contrast.

8. Toasted with Butter

A simple but luxurious touch — lightly toasting your Stollen slice and adding a smear of butter enhances its flavor and texture.

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Storage Instructions

Stollen is famously long-lasting when stored correctly, and its flavor improves over time.

• Wrap It Well: Once the loaf has cooled completely, wrap it tightly in parchment paper followed by aluminum foil. Avoid plastic wrap directly on the loaf — it can trap moisture and make the crust soggy.
• Room Temperature: Store at room temperature in a cool, dry place for up to 2 weeks. The powdered sugar helps preserve it.
• For Longer Storage: Stollen can be frozen for up to 3 months. Wrap in parchment, then foil, and place in a freezer bag. Thaw at room temperature overnight before serving.
• Do Not Refrigerate: Refrigeration dries out the bread quickly. Stick to room temp or freezer.

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Estimated Nutrition (Per Slice, based on 12 slices)

• Calories: 290
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 40mg
• Sodium: 120mg
• Carbohydrates: 39g
• Sugar: 17g
• Fiber: 2g
• Protein: 5g
• Serving Size: 1 slice (approx. 90g)
• Dietary Info: Vegetarian
• Allergens: Contains wheat, dairy, eggs, and nuts (almonds)

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Frequently Asked Questions

1. Can I make Moist German Christmas Stollen without alcohol?

Absolutely. Swap the rum for orange juice or apple juice to soak the dried fruit. You'll still get vibrant flavor without any alcohol content.

2. Do I have to use marzipan in the center?

No, it’s completely optional. Traditional Stollen often includes marzipan, but you can leave it out or replace it with a nut paste or fruit jam if preferred.

3. How long should I soak the dried fruit?

Ideally overnight, but a minimum of 4 hours will work. The longer soak helps the fruit stay plump and moist during baking.

4. Can I prepare the dough in advance?

Yes. After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and proceeding with the second rise.

5. Why is my Stollen dry?

Common causes include not soaking the fruit, overbaking, or using too much flour. Be sure to measure ingredients accurately and avoid overworking the dough.

6. Is Stollen supposed to be very sweet?

It’s moderately sweet. Most of the sweetness comes from the dried fruits and the powdered sugar topping rather than from the dough itself.

7. Can I make this gluten-free?

Yes, with a 1:1 gluten-free flour blend designed for yeasted doughs. Keep in mind the texture may vary slightly from traditional versions.

8. How can I keep the powdered sugar from disappearing?

Let the loaf cool slightly, then dust once. Allow it to cool completely, then dust again. This two-step dusting helps create the traditional snow-like coating that lasts.

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Conclusion

Moist German Christmas Stollen is more than just a holiday bread — it’s a tradition wrapped in warm spices, fruity richness, and festive joy. With its soft crumb, bursts of dried fruit, and that magical dusting of sugar snow, this treat is a standout at any celebration. Whether you’re baking for the first time or recreating a beloved family tradition, this recipe will quickly become a seasonal favorite. Let it age for a day or two (if you can wait!), pair it with a hot drink, and enjoy a slice of holiday cheer.

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