There’s something magical about baking Christmas Stollen during the holiday season—the smell of warm spices, citrus zest, and sweet fruit makes the whole house feel cozy and festive. This traditional recipe makes 2 loaves, perfect for sharing with family or gifting to friends. While it takes about 3 hours including rising time, every minute is worth it for the soft, buttery crumb and snowy glaze that makes Stollen so special. Slice it up, pour a cup of cocoa or coffee, and enjoy a holiday treat that feels like pure Christmas cheer.
Ingredients:
- For the Dough:
- 4 cups (500g) all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- ¾ cup (180ml) warm milk (about 110°F / 43°C)
- ½ cup (100g) granulated sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 large egg
- ½ cup (115g) unsalted butter, softened
- ½ cup (120g) sour cream or plain Greek yogurt
- Fruit & Nut Mixture:
- ¾ cup (100g) raisins or golden raisins
- ½ cup (75g) chopped dried apricots, cranberries, or cherries
- ½ cup (60g) chopped almonds or walnuts
- 2–3 tbsp fresh orange juice or apple juice
- Zest of 1 lemon and 1 orange
- Marzipan (optional but traditional):
- 7 oz (200g) marzipan, rolled into 2 logs
- Glaze & Topping:
- ¼ cup (60g) melted butter
- ¾ cup (90g) powdered sugar (or more as needed)
Instructions:
- Prep the Fruit:
- Combine raisins, dried fruit, orange juice, and citrus zest in a bowl.
- Let it soak for at least 30 minutes (no alcohol needed!).
- Make the Dough:
- In a large mixing bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy.
- Add flour, sugar, salt, vanilla, cinnamon, nutmeg, egg, softened butter, and sour cream.
- Mix until a sticky dough forms. Knead for about 8–10 minutes until smooth and elastic.
- First Rise:
- Place dough in a greased bowl, cover with a towel or plastic wrap.
- Let rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Add Fruits and Nuts:
- Gently punch down the dough.
- Knead in the soaked fruit mixture and nuts evenly.
- Shape the Stollen:
- Divide the dough into 2 portions.
- Flatten each into an oval. If using marzipan, place a marzipan log in the center and fold dough over it, pressing lightly to seal.
- Shape into a traditional Stollen “fold” (like a log with one side partially covering the other).
- Second Rise:
- Place loaves on a parchment-lined baking sheet.
- Cover and let rise for 30–45 minutes.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake for 30–35 minutes, until golden and cooked through.
- Glaze & Finish:
- While still warm, brush with melted butter generously.
- Dust thickly with powdered sugar. Repeat again once fully cooled for that classic snowy look.
Tips:
- Make Ahead: Stollen improves with age! Wrap tightly in foil and store at room temperature for up to 1 week. Dust with more powdered sugar before serving.
- No Marzipan? Leave it out or replace it with a thin layer of almond paste or even Nutella for a twist.
- Storage: Wrap tightly in foil and store in an airtight container. It also freezes well.
