Christmas Stollen

Name: Christmas Stollen
Prep time: 10 min
Cook time: 55 min
Total time: 170 min
Yield: 12
Cuisine: German
Ingredients: 200 g raisins; 100 g currants; 75 g candied orange peel; 75 g candied lemon peel; 100 g chopped almonds; 1 whole lemon zest; 1 whole orange zest; 80 ml dark rum; 500 g all purpose flour; 60 g sugar; 1 Pinch salt (pinch); 1 tsp ground cardamom; 0.5 tsp nutmeg; 1 tsp vanilla sugar; 42 g fresh yeast (or 14g dry yeast dissolved in 150ml warm milk); 150 ml warm milk; 250 g soft unsalted butter (in cubes); 1 whole egg; 50 g ground almonds; 200 g marzipan (rolled into a 30cm log); 100 g melted butter (for brushing); 150 g powdered sugar (for dusting)

by Boulevardiere • 2026

Why some badges are missing

Not vegan: warm milk → try oat milk
Not gluten-free: all purpose flour → try gluten-free plain flour
Not dairy-free: warm milk → try oat milk
Not egg-free: egg → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not nut-free: chopped almonds → try toasted sunflower seeds (or pumpkin seeds for crunch)
Not low-FODMAP: all purpose flour → try gluten-free plain flour
Not low-histamine: candied orange peel
Not low-GI / diabetic-friendly: raisins
Not kidney-friendly: raisins

Based on listed ingredients — always check labels for allergies.

Prep

10m

Cook

55m

Rest

105m

Serves

Rating

—

Total time · 1h 5m

Ingredients

Kitchen Help

Shopping list

200 g raisins
100 g currants
75 g candied orange peel
75 g candied lemon peel
100 g chopped almonds
1 whole lemon zest
1 whole orange zest
80 ml dark rum
500 g all purpose flour
60 g sugar
1 Pinch salt — pinch
1 tsp ground cardamom
0.5 tsp nutmeg
1 tsp vanilla sugar
42 g fresh yeast — or 14g dry yeast dissolved in 150ml warm milk
150 ml warm milk
250 g soft unsalted butter — in cubes
1 whole egg
50 g ground almonds
200 g marzipan — rolled into a 30cm log
100 g melted butter — for brushing
150 g powdered sugar — for dusting

Tools

· mixing bowl
· baking tray
· parchment paper
· oven

Instructions

Step by step

1
Mix raisins, currants, candied orange peel, candied lemon peel, chopped almonds, zest of 1 lemon and 1 orange, and dark rum. Cover and soak overnight.
2
Make dough: Mix flour, sugar, salt, and spices. Add yeast milk and egg, then butter. Knead for 8 to until smooth but still soft.
3
Fold in soaked fruit and ground almonds without overworking.
4
Cover and let rise for 1.5 hours in a warm spot until doubled.
5
Turn out the dough and press into a 25 x 30 cm oval. Place marzipan log slightly off center. Fold one side over the marzipan and then the other to create the classic stollen hump. Tuck ends under.
6
Let rise for on parchment.
7
Bake at 180C for , then lower to 160C for 40 to . Cover with foil if darkening too fast. Internal temperature should reach 88C.
8
While hot, brush all over with melted butter and coat thickly with powdered sugar. Let cool.
9
Wrap tightly in foil and then in cloth. Store in a cool place for 2 to 3 weeks. Dust again with powdered sugar before slicing.