If you’re on the hunt for a classic holiday treat that feels like a warm hug in cake form, you’ve got to try my German Fruit Stollen Recipe. This traditional Christmas bread is absolutely packed with rum-soaked dried fruits, fragrant spices, and buttery goodness — just perfect for cozying up on a chilly afternoon. Trust me, once you make this, it’ll become the centerpiece of your holiday baking, and your family might just ask you to make it year-round.
Why You’ll Love This Recipe
- Deep, Complex Flavors: The rum-soaked fruits combined with warm spices make each bite a delicious holiday celebration.
- Make-Ahead Friendly: You can prepare this stollen weeks in advance—the flavors actually improve with time.
- Perfect Texture: Soft, buttery dough studded with nuts and fruit makes it irresistibly tender.
- Family Favorite: I promise your loved ones will go crazy for this festive classic, just like mine do!
Ingredients You’ll Need
Getting the right mix of dried fruits, nuts, and spices really brings this German Fruit Stollen Recipe to life. I always stock up on good-quality dried fruits and fresh spices for the best flavor punch.
- Dark raisins: Rich and plump, they add sweetness and juiciness.
- Golden raisins: These bring a mild tartness and a lovely color contrast.
- Currants: Tiny bursts of tangy flavor that complement the sweeter fruits.
- Diced candied orange peel or apricots: I love how the citrus notes brighten the bread.
- Dried cranberries, cherries, or tart dried fruit: Adds a touch of tart and chewy texture.
- Whole almonds: For that satisfying crunch—you can leave the skins on for a rustic look.
- Dark rum or brandy: This makes all the difference; the fruit needs time to soak and get boozy and flavorful.
- Orange juice: Adds citrusy brightness for balance.
- All-purpose flour: The base of the dough; hold a little back to tweak consistency as needed.
- Instant dry yeast: Helps create that fluffy, risen dough.
- Warm milk: Softens and hydrates the dough for tenderness.
- Salt: Enhances all the flavors beautifully.
- Ground cardamom, cloves, and nutmeg: Essential warm spices that scream holiday season.
- Finely grated lemon zest: For a fresh, zesty twist.
- Unsalted butter (softened and melted): Brings richness, both inside the dough and as a glaze.
- Egg yolks: Adds richness and tender crumb.
- Sugar: Sweetens the dough and the finishing glaze.
- Oil (for coating): Keeps the dough moist during rising.
- Powdered sugar: For that iconic snowy dusting when serving.
Variations
I love that this German Fruit Stollen Recipe is easy to tailor to your tastes or dietary needs. Don’t hesitate to experiment—there’s so much room for your creative spin!
- Fruit swaps: I once replaced candied orange peel with chopped dried apricots, and it gave a lovely mellow sweetness—and my family loved it!
- Nut-free: For nut allergies, just leave out the almonds and add extra dried fruit or sunflower seeds—we still got great texture.
- Alcohol-free: You can soak the fruit in orange juice alone; just extend soaking time to really plump the fruit.
- Mini stollen: I sometimes make smaller individual loaves which bake faster and are perfect for gifting.
How to Make German Fruit Stollen Recipe
Step 1: Soak Your Fruit for Maximum Flavor
Start by combining all your dried fruit with the dark rum or brandy and orange juice. I usually let mine soak overnight—the flavors get incredible this way. If you’re short on time, heating the fruit mixture in the microwave for a couple of minutes or soaking for at least an hour works too. Just make sure your almonds stay dry—they don’t soak with the fruit.
Step 2: Make the Sponge for a Light Dough
Next, we craft a sponge by mixing 2 cups flour with the yeast in your stand mixer bowl. Pour in the warm milk and beat on medium-high for a minute until smooth—it’ll feel like a thick batter. Cover this with plastic wrap and let it rise for about an hour in a warm spot. This step is magical—it gives your stollen that soft, airy texture you’ll adore.
Step 3: Blend Spices and Remaining Flour
While your sponge rises, whisk together the remaining 3 cups of flour with salt, cardamom, cloves, and nutmeg in a large bowl. These spices will infuse the dough with that unmistakable holiday aroma.
Step 4: Create the Dough and Incorporate Butter & Eggs
Once your sponge has risen and feels bubbly, mix in the lemon zest, softened butter (added in small amounts), egg yolks, and sugar. This part can get messy, but trust me, it’s worth it—the butter makes the dough rich and velvety. When your dough starts thickening, switch to a dough hook to knead in the rest of the flour mixture until soft and smooth. It should pull cleanly from the bowl sides when done.
Step 5: First Rise and Fruit Incorporation
Coat a large bowl with oil, form your dough into a ball, and turn it to coat evenly. Cover and let it rise for 1.5 hours or until doubled—this might take longer if your kitchen is chilly. Then, drain your soaked fruit and almonds and knead them into the dough. It’s a bit sticky at first, but a quick knead on a floured surface makes folding in the fruit a breeze. Let the dough rest 10 minutes afterward to relax.
Step 6: Shape Your Stollen Loaves
Divide the dough into four equal pieces. Pat one into an 8-inch round, then fold one-third over the center and fold the other flap over it, leaving about an inch gap to create the signature ridge. Cup your hands and taper the ends into an oval shape. Don’t worry if they’re not perfect—the powdered sugar later hides all imperfections! Place the loaves on parchment-lined baking sheets, cover loosely, and let rise another hour.
Step 7: Bake Until Golden Brown
Preheat your oven to 350°F (175°C) about 20 minutes before rising is complete. Bake the stollen 25 minutes, then swap the position of the sheets and rotate pans 180 degrees. Bake another 15 to 20 minutes until golden and a thermometer reads 190°F in the center. If they brown too fast, loosely cover with foil to avoid burning.
Step 8: Brush with Butter and Sugar Spice
While still warm, brush stollen generously with melted butter, then sprinkle with a sugar mixture flavored with ginger and nutmeg. Let them cool completely on wire racks placed over parchment—this step locks in moisture and adds extra flavor.
Step 9: The Final Powdered Sugar Dusting and Storage
Once your stollen is completely cool, wrap tightly in plastic and foil. Store in a cool dry place (not the fridge!) and wait at least 3 days before slicing. I love this part because the flavors really mature—you’ll notice it tastes even better day by day, up to two weeks.
Pro Tips for Making German Fruit Stollen Recipe
- Soak Fruit Properly: I discovered soaking fruit overnight yields the richest flavor, but even an hour can work if you heat the mixture slightly.
- Don’t Rush the Rising: Patience during the rises makes for a tender, fluffy crumb that’s so worth the wait.
- Kneading Makes Perfect: Switching from paddle to dough hook helped me knead the sticky dough better without overworking it.
- Avoid Over-Browning: Keep aluminum foil on hand to tent your stollen if the crust browns faster than the inside cooks.
How to Serve German Fruit Stollen Recipe
Garnishes
I’m a sucker for dusting stollen generously with powdered sugar just before serving—that snow-dusted effect is not only beautiful but adds a delicate sweetness. Sometimes I serve it with a small pat of unsalted butter that melts right in, making each bite even more comforting.
Side Dishes
Pair your stollen with hot mulled wine or spiced tea to keep that festive vibe going. I also love serving it alongside creamy cheeses like brie or a smear of honey for extra indulgence.
Creative Ways to Present
For holiday gatherings, I’ve wrapped mini stollen loaves in festive parchment and tied them with twine as edible gifts. You could also serve slices on a wooden board surrounded by fresh winter greens and dried orange slices for a rustic holiday centerpiece.
Make Ahead and Storage
Storing Leftovers
I store my leftover stollen wrapped tightly in plastic wrap and then foil, kept in a cool, dry place—not the fridge! I find this keeps it moist without drying out. The flavor actually mellows and deepens as it rests, so leftovers taste fantastic even days later.
Freezing
Freezing slices wrapped individually in plastic wrap and foil works great if you want to save some for later. When you’re ready to enjoy, just thaw at room temperature—sometimes I pop the slices in a warm oven for a few minutes to refresh that fresh-baked taste.
Reheating
If you want to warm up your stollen before serving, a gentle 300°F oven for 10 minutes does wonders without drying it out. I’ve also lightly toasted thin slices in a pan for a caramelized edge that’s divine with butter.
FAQs
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Can I make German Fruit Stollen Recipe without alcohol?
Absolutely! You can soak the dried fruit in just orange juice or another fruit juice. To get similar plumpness and flavor depth, soak for longer—several hours or overnight works best.
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How long can I store stollen before eating?
Once baked and wrapped properly, stollen can be stored for up to two weeks in a cool, dry place. The flavor improves over time, so it’s a great make-ahead holiday treat.
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Can I use active dry yeast instead of instant yeast?
Yes! If using active dry yeast, dissolve it in the warm milk first and let it become foamy for about 5 minutes before adding the flour. This helps activate the yeast properly.
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Why is my stollen dough sticky and hard to handle?
Stollen dough is naturally a bit sticky due to the butter and wet ingredients. Use plenty of flour on your work surface when kneading in fruit, and don’t be afraid to dust your hands with flour to manage it better.
Final Thoughts
This German Fruit Stollen Recipe is truly a labor of love, but I guarantee the joy it brings is worth every minute. From the fragrant spices and boozy fruit to the buttery texture, it’s like capturing the Christmas spirit in a loaf. I can’t recommend enough giving this recipe a go—your kitchen will smell incredible and your loved ones will cherish every bite. So go ahead, bake it with care, and enjoy a delicious piece of German holiday tradition right in your home.
Print
German Fruit Stollen Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 15 minutes
- Yield: 24 servings (4 loaves, each about 10 inches) 1x
- Category: Baking
- Method: Baking
- Cuisine: German
Description
Christmas Stollen is a rich and buttery German holiday bread filled with almonds, citrus peel, and rum-soaked dried fruits. This festive treat is traditionally enjoyed during the Christmas season and gets better with time, making it perfect for gifting or serving at holiday gatherings. The dough is enriched with warm spices like cardamom, cloves, and nutmeg, and finished with a spiced sugar topping and a dusting of powdered sugar.
Ingredients
Dried Fruit and Nuts
- 1/3 cup dark raisins
- 1/3 cup golden raisins
- 1/2 cup currants
- 1/2 cup diced candied orange peel, or apricots cut into 1/4-inch dice
- 2/3 cup dried cranberries, cherries or other tart dried fruit cut into 1/4-inch pieces
- 1 cup whole almonds, with or without skins
Soaking Liquids
- 1/2 cup dark rum or brandy
- 1/4 cup orange juice
Dough
- 5 cups (600g) all-purpose flour, divided, plus more as needed
- 2 1/4 teaspoons (1 packet) instant dry yeast
- 1 1/4 cups warm milk
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Finely grated zest of 1 lemon
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 2 large egg yolks, at room temperature
- 1/3 cup sugar
- 2 teaspoons oil, to coat the bowl
Topping
- 1/2 cup sugar
- 1 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 6 tablespoons unsalted butter, melted
- About 1 cup powdered sugar (for serving)
Instructions
- Soak the dried fruit: In a medium bowl, combine all the dried fruit with the rum and orange juice. Let this mixture soak overnight at room temperature, or microwave uncovered for 2 minutes until warm and then cover and soak for at least 1 hour.
- Prepare the sponge: In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of flour with the yeast. Blend briefly to combine, then add the warm milk and beat on medium-high for 1 minute. Cover the bowl with plastic wrap and let the sponge rise in a warm place for 1 hour until bubbly.
- Mix remaining dry ingredients: In a separate large bowl, whisk together the remaining 3 cups flour, salt, cardamom, cloves, and nutmeg.
- Combine sponge with dough ingredients: Once the sponge has risen, attach the bowl back to the mixer using the paddle attachment. On medium speed, mix in the lemon zest. Gradually add softened butter 2 tablespoons at a time, beating until incorporated and the dough resembles thick batter. Beat in egg yolks, then sugar.
- Add flour and knead: Switch mixer to low speed and gradually add 2 1/2 cups of the flour-spice mixture. When the dough stiffens, replace the paddle with the dough hook and knead on low for 4-6 minutes. Add the remaining flour mixture 2 tablespoons at a time, kneading for an additional 4-6 minutes until the dough is soft and pulls away from the bowl sides.
- First rise: Coat a large bowl with 2 teaspoons oil. Form dough into a ball and place in the bowl, turning to coat with oil. Cover with plastic wrap and let rise in a warm place for 1 1/2 hours or until doubled in size, allowing extra time if kitchen is cool.
- Knead in soaked fruit and almonds: Drain the fruit mixture. Knead the fruit and almonds into the dough by hand, then transfer to a floured surface and knead until fully incorporated. Let dough rest for 10 minutes.
- Shape loaves: Line two baking sheets with parchment paper. Divide dough into 4 equal pieces. Shape each into an 8-inch round, fold and taper the ends to form an oval with a ridge on top.
- Second rise: Place shaped loaves on baking sheets spaced 3 inches apart. Cover loosely with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Preheat oven: About 20 minutes before the rise is complete, preheat oven to 350°F (175°C).
- Bake loaves: Bake loaves for 25 minutes. Swap pans top to bottom and rotate 180°, then bake an additional 15-20 minutes until golden brown and internal temperature reaches 190°F. Cover with foil if browning too fast.
- Apply butter and spiced sugar: Mix sugar, ginger, and nutmeg. While loaves are warm, brush with melted butter and sprinkle with spiced sugar. Let cool completely on wire racks.
- Store and serve: Wrap cooled loaves in plastic wrap and foil. Store in a cool dry place for a minimum of 3 days and up to 2 weeks before slicing. Dust with powdered sugar before serving, accompanied by butter, honey, or jam as desired.
Notes
- This traditional German holiday bread is rich, buttery, and loaded with rum-soaked dried fruits and almonds, making it a festive treat perfect for Christmas.
- Stollen tastes best when made in advance, allowing flavors to meld over several days or even weeks.
- The recipe yields four 10-inch loaves, ideal for sharing or gifting during the holiday season.
- If you prefer, apricots can replace candied orange peel for a fruity variation.
- Keep the loaves stored at room temperature in a bread box or wrapped tightly to maintain freshness; refrigeration is not recommended as it can dry out the bread.
Nutrition
- Serving Size: 1 slice (assuming 24 slices per batch)
- Calories: 361 kcal
- Sugar: 27 g
- Sodium: 133 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 52 mg
