Stollen Recipes

These two Stollen recipes are very different from each other.

The first recipe for a Christmas Stollen stems from my Oma on my dad's side of the family and dates back to the early 1900's. Mom made it every year and then it was passed on to me to continue the tradition.

I would like to share this Stollen recipe with you. It is a fairly heavy, rich Stollen, full of fruit and nuts. Some cooks like to fill it with an almond paste (marzipan), but our family never did.

This traditional Stollen is also very nice served along with an assortment of Christmas cookies.

After baking, and when totally cooled, these Stollen should be well wrapped for a few days before use, so the flavors can blend.

An excellent keeper throughout the holiday season. The recipe makes 2 loaves. Do not freeze this one.

The second of these Stollen recipes I would like to share is for a Stollen bread, more like a fruit bread, which I also like to have on hand.

This one is very good served along with an assortment of cheeses and a glass of wine, and freeze well. The recipe will make 3 loaves.

I usually cut these in half and freeze them. When ready to use, ice with confectioner's icing about an hour before serving.

Try these easy Stollen recipes, you may want to bake and enjoy them every year.

Christmas Stollen Recipe


  • 1 1/2 cups sultana raisins
  • 3/4 cup currants
  • 3 tbsp. rum
  • 1/2 cup small citron peel
  • 1 cup slivered almonds
  • grated lemon rind from 1 lemon
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 cup milk
  • 1 1/2 cups butter, melted
  • 3/4 cup sugar
  • 4 eggs, slightly beaten
  • 4 cups flour, plus 1/2 cup
  • 1 cup cornstarch
  • 2 tbsp. instant dry yeast
  • 1/4 cup melted butter
  • 1/2 cup icing sugar


  • Measure raisins and currants into a medium size bowl. Coat with rum. Set aside.
  • Heat milk, combine with melted butter. When cooled to warm add sugar and eggs, stir well to dissolve sugar.
  • Add 4 cups flour, cornstarch and yeast to a large bowl. Combine well.
  • Add liquids, stir until smooth.
  • Add almonds, citron peel, grated lemon rind and nutmeg.
  • Stir well.
  • Add rum soaked raisins and currants plus 1/2 cup flour.
  • Knead all until well combined, and dough leaves sides of bowl.
  • Cover bowl with cloth and let rise for about 2 hours in a warm place free from draft.
  • Remove from bowl, divide into 2 pieces.
  • Shape each piece into a flat oval about 10x6 inches. Slightly wet surface with a little water, then fold over lengthwise to within 1/2 inch of edge. Press slightly along edge.
  • Place both loaves on large greased cookie sheet, cover, let rise again for 2 hours.
  • Brush tops with melted butter.
  • Bake in preheated 325F oven for 1-1 1/4 hrs.
  • Remove to wire rack, baste with more melted butter, then sift icing sugar over tops. Let cool completely.
  • Wrap well and store for a few days before use.

Stollen Bread


  • 1 3/4 cups milk, heated
  • 3/4 cups butter or margarine, melted
  • 1/2 cup sugar
  • 3 eggs, slightly beaten
  • 4 cups plus 2 cups flour
  • 3/4 cups slivered almonds
  • 1 cup mixed candied peel
  • 1 cup golden raisins
  • 2 pkgs. or 2 tbsp. instant dry yeast


  • Measure 4 cups flour into large bowl, add yeast, combine.
  • Mix heated milk with melted butter, add sugar, slightly beaten eggs, cool to lukewarm.
  • Add liquids to dry ingredients, beat until smooth.
  • Knead in almonds, mixed candied peel and raisins, plus 2 more cups of flour.
  • Knead until smooth and no longer sticky.
  • Place in greased bowl, cover with cloth and let rise until double in bulk, about 1 1/2-2 hours.
  • Punch dough down, turn out on counter and divide into 3 equal pieces.
  • Shape each piece into a 12x7 inch oval.
  • Fold over lengthwise to within 1/2" of edge.
  • Place on greased baking sheets.
  • Cover, let rise again for about 1 hour.
  • Bake in preheated 350F oven about 25 minutes.
  • Cool on wire racks.
  • If using fresh, ice with confectioner's icing, do not ice loaves if freezing them. Then ice just before use.
  • Confectioner's Icing

  • Sift 1 cup icing sugar into a small bowl, mix in 1 tbsp. milk, 1/4 tsp. vanilla extract, adding a little more milk until consistency is to your liking.

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Helpful Hints

Hardened icing sugar

  • place between 2 sheets of wax paper
  • roll with rolling pin, then put through a sieve

  • Hardened brown sugar

  • place pieces of fresh apple in a plastic bag
  • add some hardened brown sugar and seal bag tightly
  • let sit for a few hours
  • the sugar will absorb the moisture from the apple pieces

  • Measuring Cups

  • before you put sticky substances into a measuring cup, fill it with hot water
  • pour out the hot water, but don't dry the cup
  • next, add your ingredient, such as peanut butter, and watch how easily it will come right out

  • Reheating refrigerated bread

  • to warm biscuits, pancakes, or muffins that were refrigerated
  • place them in a microwave with a cup of water
  • the increased moisture will keep the food moist and help it reheat faster

  • Reheat Pizza

  • heat up leftover pizza in a non-stick skillet on top of the stove
  • set temperature to med-low and heat till warm
  • this will keep the crust crispy