Save on Pinterest

Christmas Stollen

I like to make and share this festive delight with family and friends. The candied fruit and nuts add holiday color to a rich bread. A slice really brightens a snowy winter day. —Sharon Hasty, New London, Missouri
  • Total Time
    Prep: 30 min. + rising Bake: 25 min.
  • Makes
    2 loaves


  • 3/4 cup raisins
  • 1/2 cup chopped mixed candied fruit
  • 1/4 cup orange juice
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm whole milk (110° to 115°)
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 2 large eggs, lightly beaten
  • 2 tablespoons grated orange zest
  • 1 tablespoon grated lemon zest
  • 1 teaspoon salt
  • 5-1/4 to 5-3/4 cups all-purpose flour
  • 1/2 cup chopped almonds
  • Confectioners' sugar


  • Soak raisins and fruit in orange juice; set aside. In a large bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, orange and lemon zest, salt and 3 cups flour; beat until smooth. Add raisin mixture and almonds. Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch dough down; let rest for 10 minutes. Divide in half; roll each half into a 10-in. x 7-in. oval. Fold one of the long sides over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until nearly doubled, about 1 hour.
  • Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Just before serving, dust with confectioners' sugar.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Sue Zappa
    Nov 17, 2017

    I grew up eating real German stollen that my grandpa gave to all his kids every Christmas. Even as a child, I loved this special treat. When TOH printed this recipe in 1993, I made it & was ecstatic to, again, have my grandpa's Christmas treat to enjoy! Tastes exactly as I remember it. My mom & aunts had told me that their mother made stollen every year &, after she died, my grandpa had tried the stollen from several German bakeries before finding the one that was like my grandma's. Since both of them were German immigrants, I have to believe this is as close to the "real thing" as we'll find in the US! I don't change a thing in the recipe other than adding a drizzle of vanilla glaze on top when it's cooled because the stollen that I remember had that. Merry Christmas!

  • Sister Rosemarie
    Dec 26, 2010

    Make it every year for my special friends. I love it and so do they - can't wait 'til Christmas again to make it and EAT it. I Always cook it for 40 minutes at 375 - if I don't I run the risk of it not being fully cooked - goo in the middle - Since I live in San Antonio, I often use pecans instead of almonds and I add a teaspoon of vanilla and lemon and almond extract to dough.