German Stollen Bread Recipe

If you’re looking to bring a slice of traditional festive warmth into your kitchen, this German Stollen Bread Recipe is an absolute must-try. I absolutely love how this bread combines a tender, buttery crumb with a delicious mix of dried fruits and nuts—all wrapped up in a classic holiday loaf. When I first made this, I was amazed at how approachable the recipe was, despite the rich, indulgent result. Stick around—I’m going to walk you through every step so you can create this showstopper yourself!

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Ingredients You’ll Need

Each ingredient in this German Stollen Bread Recipe plays an essential role, whether it’s adding subtle spices or building the buttery, tender dough. For the dried fruits, soaking them in rum and orange juice is a game changer—it plumps them up and infuses so much depth you won’t believe it!

• Dry active yeast: Essential for a good rise; make sure it’s fresh for the best results.
• Warm water: Temperature matters—too hot can kill the yeast, too cold won’t activate it properly.
• All-purpose flour: The backbone of your dough, provides structure without being too heavy.
• Sugar: Adds just enough sweetness to balance the spices and fruit.
• Cinnamon powder: Brings warmth and holiday cheer to the flavor profile.
• Nutmeg powder: Use freshly grated if you can—it makes a big difference!
• Melted butter: I prefer salted butter here for extra flavor.
• Whole milk: Adds richness and a tender crumb.
• Eggs: Lightly beaten, they help bind the dough and enrich it.
• Dried currants: Soak these in rum to plump them up and add that classic Stollen flair.
• Golden raisins: Soaked in orange juice, they bring brightness and moistness.
• Blanched almonds, sliced: Adds a lovely crunch and nuttiness.
• Candied orange peel: You can find this in most grocery stores; it’s a traditional inclusion.
• Dried apricots: Chopped for a chewy burst of fruitiness.
• Zest of lemon: Gives a zesty lift that keeps the bread feeling fresh.
• Melted butter (for brushing): Brushed on top right after baking to lock in moisture.
• Icing sugar and milk: Whisked into a glaze for the finishing touch—it’s what makes this bread irresistibly special!

Variations

I love playing around with this German Stollen Bread Recipe to suit different tastes or dietary needs. It’s such a forgiving dough that you can easily make it your own.

• No Alcohol Version: Swap the rum and orange juice soaking liquids for warm water or apple juice—my kids love this version!
• Nut-Free: Leave out the almonds and add extra dried fruits like cherries or figs instead to keep the texture exciting.
• Whole Wheat Twist: Substitute half the all-purpose flour with whole wheat for a nuttier flavor; just be sure to add a bit more liquid.
• Mini Stollens: Instead of making large loaves, try smaller individual braids—a hit at parties or gifts.

How to Make German Stollen Bread Recipe

Step 1: Activate Your Yeast Gently

Start by whisking your dry active yeast into the warm water, making sure it’s about 105°F (40.5°C)—not hotter, or you risk killing the yeast. Set it aside and watch for that lovely frothy bubble action, which usually takes about 10 minutes. This step always feels like the “moment of truth” for me—if your yeast blooms well here, the bread will rise beautifully.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the flour, sugar, cinnamon, and nutmeg. Give it a good whisk so the spices evenly spread out—this helps avoid any surprise pockets of too much cinnamon or nutmeg.

Step 3: Bring Your Dough Together

Add your yeast mixture, lightly beaten eggs, milk, and melted butter into the dry ingredients. Stir everything together with a spatula until you form a shaggy dough. Don’t worry if it feels a bit sticky—that’s normal with this dough.

Step 4: Knead and Fold in the Fruits & Nuts

On a floured surface, knead the dough for 2-3 minutes till it’s just coming together. Now it’s time for the magic: fold in those rum-soaked currants, orange juice–plumped raisins, chopped apricots, candied orange peel, almonds, and lemon zest. Knead for another 10 minutes until the fruit and nuts are incorporated evenly. This dough is a bit hefty, so patience is key—I often use my stand mixer with a dough hook for this step. The result is that wonderfully studded dough that’s bursting with flavor.

Step 5: First Rise to Dreamy Bliss

Place your dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rest in a warm spot for 1.5 to 2 hours. When it’s ready, the dough will have doubled in size and feel pillowy to the touch. This rise is crucial—it creates that soft texture we’re aiming for in this German Stollen Bread Recipe.

Step 6: Shape into Braided Loaves

Gently deflate the risen dough and divide it into six equal pieces. Roll each piece into a long log about 14-15 inches. Working with three logs at a time, pinch the tops together and braid them neatly, tucking the ends underneath. I find this braiding step so satisfying, especially knowing these gorgeous loaves will taste even better. Repeat to make two braided loaves, then transfer them to baking sheets lined with parchment paper.

Step 7: Final Rise and Bake

Cover the braided loaves with a kitchen towel and let them rise again for about an hour until doubled. Meanwhile, preheat your oven to 180°C (350°F). Bake the breads for 35-40 minutes until they turn golden and smell absolutely incredible. If the tops brown too fast, cover loosely with foil for the last 10 minutes.

Step 8: Butter and Glaze Finish

As soon as your breads come out of the oven, brush them generously with melted butter. This step keeps the crust tender and adds that signature rich flavor. Once they’ve cooled completely, whisk together icing sugar and milk to a thick glaze and drizzle over the loaves. This sweet touch is what takes your German Stollen Bread Recipe from great to unforgettable.

How to Serve German Stollen Bread Recipe

Garnishes

For me, the simple icing sugar glaze is all the garnish this bread needs, but if I’m feeling extra festive, I like to sprinkle lightly with some chopped toasted almonds or a pinch of additional lemon zest right before serving—adds a subtle elegance and fresh zing.

Side Dishes

I often serve this German Stollen Bread alongside a hot cup of mulled wine or spiced tea. It also pairs beautifully with cream cheese or a slab of good-quality butter for breakfast or brunch. My family loves it with sharp cheddar too, which might surprise you!

Creative Ways to Present

For holiday parties, I’ve braided smaller mini-stollens and wrapped them in colorful parchment paper with ribbons—super charming gifts. You can also slice the bread, toast it lightly, and layer with your favorite preserves or nut butters for an inviting breakfast display.

Make Ahead and Storage

Storing Leftovers

I keep leftover German Stollen Bread well wrapped in foil and stored in an airtight container at room temperature. This keeps it fresh and soft for up to 5 days—though honestly, it rarely lasts that long around here!

Freezing

This bread freezes wonderfully. I slice it before freezing, then layer parchment between slices inside a freezer bag. When I want some, I pull out the number of slices I need, and it thaws quickly at room temperature without losing that fresh-baked taste.

Reheating

To revive the bread’s soft texture and bring out the flavors, I pop slices in a toaster or warm them gently in the oven at 350°F for 5-7 minutes. If you like, add a little butter on top right before serving—so good!

FAQs

Final Thoughts

This German Stollen Bread Recipe has become a treasured part of my holiday baking stash—it’s comforting, flavorful, and such a joy to share. Making this bread is like weaving a little tradition into your kitchen and the smiles that come after the first bite are so rewarding. I can’t wait for you to try it and hopefully add it to your seasonal favorites too. Get your hands floury, savor the process, and enjoy every slice!

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