Soft, fragrant, and irresistibly festive, stollen is a bread that’s far more than just a seasonal treat. While its preparation takes time, the result is a rich, fruit-laden loaf that transforms even an ordinary winter day into something special.
With its aromatic blend of warm spices, citrus zest, and a surprise log of almond paste hidden inside, this recipe offers a texture and flavor experience that’s both traditional and indulgent.
Why This Bread Recipe Deserves a Spot in Every Holiday Baking Lineup
This stollen recipe is designed for bakers who enjoy a slow, rewarding process with a delicious payoff. Unlike quick breads or flash-rise loaves, this one requires a series of intentional steps—soaking, resting, shaping, and baking—to develop its signature layered taste.
What makes this particular bread stand out is how it balances sweet and tangy dried fruit with the nutty crunch of toasted almonds, all wrapped in a soft yeasted dough.
Each slice reveals a beautiful swirl of marzipan-style almond paste, offering an eye-catching presentation that makes this loaf ideal for gifting, festive tables, or cozy afternoons with tea.
It’s not just another bread—it’s an edible centerpiece.
Prep Tips to Elevate the Final Result
Timing is everything in this recipe. The dried fruit and almonds need to soak for at least 12 hours beforehand, infusing them with flavor and plumping them for perfect texture in the dough.
Use a quality dark rum or a tangy apple juice as the soaking liquid—both add rich depth depending on your preference.
When it comes to the dough, using a basic babka dough recipe creates a silky, slightly enriched base that complements the dense fruit and nut filling.
A generous infusion of cardamom, cinnamon, and nutmeg gives the bread a warm spice profile, while lemon zest and vanilla add brightness to balance it out.
For shaping, precise attention matters. The dough needs to be divided, gently deflated, and formed carefully to ensure even baking.
Rolling the almond paste into a log and shaping the dough around it is what gives stollen its traditional cross-section with that signature almond “bull’s-eye.”
Key Details That Make a Difference
The second rise is crucial for achieving that soft but sturdy crumb. It allows the yeast to do its final bit of work before baking, ensuring that the loaf rises properly and bakes with a consistent texture throughout.
Dusting the dough with flour before shaping prevents sticking and tearing—two things that can compromise the final shape.
Once the bread is baked to a deep golden crust and the internal temperature reaches 200°F, it’s important to immediately coat it in melted butter and granulated sugar while still warm. This not only locks in moisture but creates the classic outer crust that’s both crisp and sweet.
Finishing Touches for Flavor & Presentation
After the butter and sugar coating sets, a generous layer of confectioners’ sugar is added, creating the iconic snow-dusted finish. This final step makes the bread instantly recognizable and adds that extra level of sweetness without being overpowering.
The bread can be stored at room temperature for up to a week, making it an excellent make-ahead recipe for holiday planning.
Freezing is also an option—just be sure to wait to dust it with confectioners’ sugar until after it’s thawed and ready to serve.
Serving Ideas & Variations
Stollen can be served sliced on its own, lightly toasted with a pat of butter, or even used as part of a brunch spread alongside other seasonal favorites.
For variations, consider substituting dried cherries or currants for the raisins or experimenting with different nut options like hazelnuts or pistachios for an added twist.
Those avoiding alcohol can use fruit juice for soaking, while gluten-free bakers may adapt the recipe using a high-performance gluten-free flour blend paired with an extra binding agent.
While it’s a more involved bake, this is one of those recipes that reward the time investment with a result that’s as beautiful as it is satisfying.
Perfect for gatherings, celebrations, or simply elevating an everyday moment, this stollen bread recipe delivers a rich, multi-layered experience that captures the spirit of the season.
Stollen Bread Recipe
Equipment
- Baking sheets
- Rolling Pin
- Plastic bowl scraper
- Parchment paper
- Sieve
Ingredients
Inclusions:
- 1¼ cups raisins dark, golden, or both
- 3 tablespoons candied orange peel diced (store-bought or homemade)
- 3 tablespoons candied lemon peel diced (store-bought or homemade)
- ½ cup plus 1 tablespoon dark rum or apple juice
- ¼ cup plus 2 tablespoons slivered almonds toasted
Dough:
- Prepare Basic Babka Dough separately as directed on referenced page
Flavoring Additions:
- 2 tablespoons grated lemon zest from 2 lemons
- 2 teaspoons pure vanilla extract
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Filling and Topping:
- ½ cup almond paste
- 1½ cups granulated sugar
- 6 tablespoons unsalted butter melted
- Confectioners’ or non-melting sugar for finishing
- Unbleached all-purpose flour for dusting
Instructions
- Day 1 – Soak the Fruit: In a medium bowl, combine the raisins, orange peel, and lemon peel. Pour in the rum or juice, cover, and let it sit at room temperature for 12 to 16 hours.
- Day 2 – Make the Dough: Prepare the babka dough. After mixing, stir in lemon zest, vanilla, cardamom, cinnamon, and nutmeg. Drain the soaked fruit (reserving the liquid if desired). Gently fold in the fruit and toasted almonds and mix until evenly distributed.
- First Rise: Cover the dough and let it rise for about 1 hour, until slightly puffy.
- Prepare Filling: While dough rises, shape the almond paste into two 8-inch logs (about 2 ounces each). Cover to keep from drying out.
- Divide and Preshape: Turn dough onto a lightly floured surface. Divide into two equal portions (~19 oz each). Lightly shape each into a log and rest for 15 minutes.
- Shape the Stollen: With a rolling pin, flatten each dough piece into a rectangle, pressing a slight trough down the center. Place an almond paste log into the trough. Fold and seal the dough around it, creating a slightly humped shape typical of stollen.
- Final Rise: Transfer shaped loaves onto a parchment-lined baking sheet, seam-side down. Let rise for 45 to 60 minutes until puffy. Meanwhile, preheat oven to 350°F.
- Bake: Bake until deep golden brown and internal temperature hits 200°F—about 35 minutes.
- Finish: While hot, brush loaves with melted butter and coat with granulated sugar. Cool completely on a rack.
- Dust and Store: After cooling, coat generously with confectioners’ sugar. Store tightly wrapped at room temp for up to 1 week. If freezing, wait to dust until thawed and ready to serve.
Notes
- This bread improves in flavor after a day or two—perfect for prepping ahead.
- The rum-soaked fruit adds depth, but apple juice works well for a non-alcoholic option.
- Shaping takes practice—aim for a gentle mound shape for that signature stollen silhouette.
- The reserved soaking liquid can be used in cocktails or other baking projects.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.