Christmas Stollen Bread with Almonds and Powdered Sugar

Introduction

Christmas Stollen (also known as Christstollen or Weihnachtsstollen) is a festive fruit bread that originated in Germany over 500 years ago. Traditionally baked during Advent, it has become one of the most cherished holiday treats around the world. Unlike ordinary sweet breads, stollen is rich with dried fruits, candied citrus peel, nuts, warm spices, and sometimes marzipan at the center, all enveloped in a buttery yeast dough. Once baked, it’s lavishly coated with melted butter and powdered sugar, resembling a snowy Christmas landscape.

This particular recipe—Christmas Stollen Bread with Almonds and Powdered Sugar—captures the essence of holiday baking. The almonds bring a nutty crunch, the fruits lend sweetness, and the powdered sugar coating makes it festive and irresistible.

Why I Love This Recipe

I love this recipe because it feels like Christmas in every bite. Baking stollen fills the home with the scent of cinnamon, nutmeg, and citrus, instantly putting me in the holiday spirit. I also love that it’s a bread you can make in advance—it actually tastes even better after a day or two as the flavors deepen. The contrast of soft, buttery bread, chewy fruits, crunchy almonds, and snowy sugar topping makes it truly magical.

It’s not just food—it’s a tradition. Every year, making this bread feels like part of celebrating Christmas itself.

Why It’s a Must-Try Dish

• Holiday Tradition: A classic German Christmas bread that has stood the test of time.
• Flavor Explosion: Sweet dried fruits, almonds, marzipan (optional), and warm spices.
• Festive Look: The snowy powdered sugar coating makes it a show-stopper.
• Make-Ahead Friendly: Tastes better with time, perfect for gifting.
• Cultural Experience: A must-try to bring authentic European holiday traditions to your table.

Preparation & Cooking Time

• Preparation Time: 30 minutes
• Rising Time: 2 hours 30 minutes
• Cooking Time: 35–40 minutes
• Total Time: ~3 hours 45 minutes

Servings & Nutritional Info

• Servings: 12–14 slices
• Calories per serving: ~350–380 kcal (depending on marzipan and sugar coating)

Course & Cuisine

• Course: Dessert / Sweet Bread
• Cuisine: German (Traditional Christmas)

Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour
• ¼ cup (50g) granulated sugar
• ½ tsp salt
• 1 packet (7g) active dry yeast
• ¾ cup (180ml) warm milk
• 10 tbsp (140g) unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg

For the Filling:

• 1 cup (150g) mixed dried fruits (raisins, currants, cranberries, or cherries)
• ½ cup (80g) candied orange/lemon peel
• ½ cup (70g) chopped almonds (lightly toasted)
• 2 tbsp dark rum (or orange juice)
• (Optional) 6 oz (170g) marzipan, shaped into a log

For the Topping:

• 3 tbsp unsalted butter, melted
• ½ cup (60g) powdered sugar (for dusting generously)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Fruit

1. Place dried fruits and candied peel in a bowl.
2. Pour rum (or orange juice) over and let soak for at least 1 hour.

Step 2: Make the Dough

1. Warm milk slightly and stir in yeast with a teaspoon of sugar. Let sit for 10 minutes until foamy.
2. In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg.
3. Add softened butter, egg, vanilla, and yeast mixture. Knead until smooth and elastic (8–10 minutes).
4. Add soaked fruits and almonds, knead until evenly distributed.
5. Place dough in a greased bowl, cover, and let rise for 1 ½ hours or until doubled in size.

Step 3: Shape the Stollen

1. Punch down dough and roll into an oval shape (~12×8 inches).
2. Place marzipan log in the center (if using), fold dough over to cover, leaving one side slightly shorter than the other for a traditional stollen look.
3. Pinch edges to seal and transfer to a parchment-lined baking sheet.
4. Cover and let rise for another 1 hour.

Step 4: Bake the Stollen

1. Preheat oven to 350°F (175°C).
2. Bake for 35–40 minutes until golden brown and hollow-sounding when tapped.

Step 5: Coat with Butter & Sugar

1. While still warm, brush stollen generously with melted butter.
2. Dust heavily with powdered sugar to create a snowy effect.
3. Repeat sugar dusting once cooled for a thicker coating.

How to Serve

Slice the stollen into thick pieces and serve slightly warm or at room temperature. Traditionally enjoyed with coffee, tea, or mulled wine during the holiday season. It also makes a beautiful edible gift when wrapped in festive paper.

Recipe Tips

• Soak dried fruits overnight for deeper flavor.
• Always use real butter—it gives stollen its rich taste.
• Let the bread rest at least a few hours before serving; the flavor develops with time.
• Add a second coating of powdered sugar before serving for the festive snowy look.

Variations

• Marzipan Stollen: Traditional version with a sweet almond paste log in the center.
• Nutty Stollen: Use walnuts, pecans, or hazelnuts instead of almonds.
• Chocolate Stollen: Add chocolate chips along with the dried fruits.
• Vegan Stollen: Use plant-based butter and almond milk; skip the egg.
• Mini Stollens: Shape dough into smaller loaves for gifting.

Freezing & Storage

• Room Temperature: Wrap tightly and store up to 1 week.
• Refrigerator: Keeps fresh for up to 2 weeks.
• Freezer: Wrap in foil and plastic wrap, freeze up to 3 months. Thaw overnight at room temperature before serving.

Special Equipment Needed

• Large mixing bowl
• Rolling pin
• Baking sheet lined with parchment paper
• Pastry brush (for butter and sugar coating)

Conclusion

The Christmas Stollen Bread with Almonds and Powdered Sugar is more than just bread—it’s a cherished holiday tradition. Its rich buttery dough, spiced fruit filling, and festive snowy sugar topping bring warmth and joy to the Christmas season. Whether enjoyed with family, gifted to loved ones, or served as the centerpiece of your holiday table, this stollen captures the magic of Christmas in every bite.

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Christmas Stollen Bread with Almonds and Powdered Sugar

Author: admin Cuisine: german Courses: Desserts

Difficulty: Beginner Prep Time 30 mins Cook Time 40 mins Total Time 1 hr 10 mins

Calories: 350–380 kcal per serving

Description

Christmas Stollen (also known as Christstollen or Weihnachtsstollen) is a festive fruit bread that originated in Germany over 500 years ago. Traditionally baked during Advent, it has become one of the most cherished holiday treats around the world.

Ingredients

Scale

1/2x 1x 2x 3x

For the Dough:

• 4 cups (500g)
• ¼ cup (50g)
• ½ tsp salt
• 1 packet (7g)
• ¾ cup (180ml)
• 10 tbsp (140g)
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg

For the Filling:

• 1 cup (150g)
• ½ cup (80g)
• ½ cup (70g)
• 2 tbsp dark rum (or orange juice)
• (Optional)

For the Topping:

• 3 tbsp unsalted butter, melted
• ½ cup (60g)

Instructions

1. Step 1: Prepare the Fruit: Place dried fruits and candied peel in a bowl. Pour rum (or orange juice) over and let soak for at least 1 hour.
2. Step 2: Make the Dough: Warm milk slightly and stir in yeast with a teaspoon of sugar. Let sit for 10 minutes until foamy. In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg. Add softened butter, egg, vanilla, and yeast mixture. Knead until smooth and elastic (8–10 minutes). Add soaked fruits and almonds, knead until evenly distributed. Place dough in a greased bowl, cover, and let rise for 1 ½ hours or until doubled in size.
3. Step 3: Shape the Stollen: Punch down dough and roll into an oval shape (~12x8 inches). Place marzipan log in the center (if using), fold dough over to cover, leaving one side slightly shorter than the other for a traditional stollen look. Pinch edges to seal and transfer to a parchment-lined baking sheet. Cover and let rise for another 1 hour.
4. Step 4: Bake the Stollen: Preheat oven to 350°F (175°C). Bake for 35–40 minutes until golden brown and hollow-sounding when tapped.
5. Step 5: Coat with Butter & Sugar: While still warm, brush stollen generously with melted butter. Dust heavily with powdered sugar to create a snowy effect. Repeat sugar dusting once cooled for a thicker coating.

Keywords: Christmas Stollen Bread with Almonds and Powdered Sugar