Henry's Traditional German Christmas Stollën
A traditional German Christmas Stollën that improves with time. Rich but restrained, filled with candied fruit and nuts, and finished with a butter-and-sugar coating that preserves moisture and deepens flavor as it rests.
Equipment
- Large Mixing Bowl
- Small bowl (for activating yeast)
- Measuring cups and spoons
- Microplane or fine grater (for citrus zest)
- Bench scraper (optional but helpful)
- Baking sheet
- Parchment paper
- Pastry brush (for buttering after bake)
- Wire cooling rack
- Instant-read thermometer (recommended for doneness)
Ingredients
Dough
- 500 g all-purpose flour about 4 cups
- 150 g granulated sugar ¾ cup
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Zest of 1 lemon
- Zest of 1 orange
- 7 g active dry yeast 1 packet
- 120 g warm milk about 110°F / 43°C (½ cup)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 100 g unsalted butter softened (7 tablespoons)
Fruit and Nuts
- 200 g mixed candied fruit about 1¼ cups
- 100 g raisins ⅔ cup
- 100 g almonds chopped (¾ cup)
For Finishing
- 60 g unsalted butter melted (4 tablespoons)
- Powdered sugar for generous dusting
Instructions
Activate the yeast
- In a small bowl, combine the warm milk, yeast, and a pinch of the sugar. Stir and let sit 5–10 minutes, until foamy.
Mix the dough
- In a large bowl, combine the flour, remaining sugar, salt, cinnamon, nutmeg, and citrus zest.
- Add the yeast mixture, eggs, and vanilla. Mix until a rough dough forms. Add the softened butter and knead until fully incorporated.
Knead
- Knead by hand for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.
First rise
- Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 60–90 minutes, until puffy and slightly expanded.
Add fruit and nuts
- Gently press the dough into a rectangle. Scatter the candied fruit, raisins, and almonds over the surface. Fold the dough over itself and knead gently just until evenly distributed.
Shape
- Flatten the dough into an oval. Fold one long side over toward the center, slightly offset, creating the traditional stollen shape.
- Transfer to a parchment-lined baking sheet.
Final rise
- Cover loosely and let rest 30–45 minutes while the oven preheats.
- Preheat oven to 350°F (175°C).
Bake
- Bake for 35–40 minutes, until golden brown and the internal temperature reaches 190–195°F (88–90°C).
Butter and Sugar
- Transfer the hot stollen to a wire rack. Brush generously with melted butter, then dust heavily with powdered sugar.
- Allow to cool completely, then dust again.
Notes
Christmas Stollën is meant to rest. Flavor improves significantly after 24 hours.
Wrap tightly in parchment, then foil. Store at cool room temperature.
Ideal resting time is 1–2 weeks. Keeps well for up to 3–4 weeks when properly wrapped.
The butter and sugar coating is essential for moisture retention and preservation, not just appearance.