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Simple Stollen

"When it comes to seasonal sweets, this easy Christmas stollen is a recipe I know I can count on," notes field editor Shirley Glaab of Hattiesburg, Mississippi. "The recipe is made with baking powder instead of yeast, so requires no rising."
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    1 loaf


  • 2-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 7 tablespoons cold butter, divided
  • 1 cup ricotta cheese
  • 1/2 cup chopped mixed candied fruit
  • 1/2 cup raisins
  • 1/3 cup slivered almonds, toasted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon grated lemon zest
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • Confectioners' sugar


  • In a large bowl, combine the flour, sugar, baking powder and salt. Cut in 6 tablespoons butter until mixture resembles fine crumbs. In a small bowl, combine the ricotta, candied fruit, raisins, almonds, extracts, lemon zest, egg and yolk. Stir into dry ingredients just until moistened.
  • Turn onto a floured surface; knead five times. Roll dough into a 10x8-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on a greased baking sheet; curve ends slightly.
  • Bake at 350° for 40-45 minutes or until golden brown. Melt remaining butter; brush over loaf. Remove to a wire rack to cool completely. Dust with confectioners' sugar.
Editor’s Note: This recipe does not contain yeast.
Nutrition Facts
1 slice: 284 calories, 11g fat (6g saturated fat), 62mg cholesterol, 209mg sodium, 41g carbohydrate (20g sugars, 2g fiber), 6g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Average Rating:
  • Judi
    Dec 10, 2019

    I was so glad to find this recipe that doesn't call for yeast (I either don't activate it or I kill it). The results were easy and delicious! I modified slightly by using pecans instead of almonds and a sugar glaze instead of powdered sugar. I also omitted the last tablespoon of butter on top.

  • wichy4
    Dec 29, 2013

    I have been baking this wonderful recipe since I first found it in 2009. I thought it was so good, I mailed a piece of the stollen along with the recipe to a family member, and since then, just about every one in my family uses this recipe. My family is German, and we always looked forward to our mother baking stollen during the holidays. Her recipe uses yeast and seemed too difficult for me. This recipe is easy and always delicious! It tastes fine as written, or you can vary the amount of candied fruit or nuts (chopped pecans instead of almonds) I like to eat mine with a little margarine spread on it.....yummy!

  • tinarm
    Feb 17, 2013

    This is an update to my previous review (below). This stollen recipe is fantastic! It's easy make and is extremely addictive! The only change I make is doubling the amount of almond extract and omitting the nuts. I also tend to eat it spread with butter :-)! Try it, you will not be disappointed!This recipe is great! I make at least a triple recipe every Christmas. My intention is to give as gifts, but I end up consuming most of the loaves!

  • sa_as_am2007
    Apr 15, 2012

    No comment left

  • dozer77
    Dec 23, 2011

    I don't bake with yeast very much so this looked really easy to make for something special. Wow!! It was easy and really good. Now I have something to make special every Christmas and also Easter.

  • Schotter
    Nov 30, 2010

    Once I found this recipe I've never used my mother in laws famous stollen recipe! Easy, moist, delicious...need I say more?

  • lighthouse2
    Dec 29, 2009

    No comment left

  • kknepper
    Dec 28, 2009

    My 90 yr old Grandmother has been looking for a moist stollen recipe I made this Christmas morning, and it received 2 thumbs up from her and everyone else who tried it. Tasted like a fruitcake, very flavorful.

  • celinarow
    Dec 19, 2009

    No comment left

  • nwindon
    Dec 26, 2007

    My mother used to make the yeast Stollen every year for Christmas and found this recipe last year. We compared it to the yeast type this year, and aside from the non yeast Stollen being just a little more dense, there is no difference in taste.  Yuma,AZ