Easy Christmas Stollen Bread Recipe

If you’re on the hunt for a festive treat that tastes like a warm holiday hug, you’ve got to try this Easy Christmas Stollen Bread Recipe. This traditional German bread is a delicious blend of rich dough, spiced nuts, and soaked dried fruit that just melts in your mouth. I absolutely love how this recipe fills my kitchen with cozy holiday aromas and transforms a simple gathering into a special occasion. Keep reading because I’m about to share all my best tips, tricks, and personal touches to help you nail this classic stollen — and trust me, your family and friends will be asking for seconds!

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Ingredients You’ll Need

The ingredients in this Easy Christmas Stollen Bread Recipe are simple but thoughtfully balanced—the spices, the dried fruits, and the creamy butter all make this bread unforgettable. When shopping, pick the best quality dried fruits and nuts you can find because they really shine here.

• Dark raisins: These give a deep sweetness and a chewy texture.
• Golden raisins: They add a nice contrast in color and a bit of a lighter fruity note.
• Currants: Small tart bursts that cut through the sweetness.
• Candied orange peel: Brings a zesty, citrusy punch—if you don’t love it, try diced apricots for a milder flair.
• Dried cranberries or cherries: Tart fruit balances the richness; chopping them finely helps distribute the tartness evenly.
• Whole almonds: Toast them lightly if you want to deepen their flavor, but I often use them raw for crunch.
• Dark rum or brandy: This is the magic touch that soaks your fruit, giving that iconic holiday depth.
• Orange juice: Adds brightness and softens the fruit during soaking.
• All-purpose flour: You’ll use quite a bit to get the right dough texture—reserve some for dusting the work surface.
• Instant dry yeast: Helps the dough rise beautifully and saves time—if you only have active dry, I’ll share a tip below.
• Warm milk: Essential to activate the yeast and add richness to the dough.
• Salt and ground spices (cardamom, cloves, nutmeg): This warm spice blend creates that unmistakable holiday flavor.
• Lemon zest: Adds fresh and lively citrus aroma to balance sweetness.
• Unsalted butter: Both softened for the dough and melted for glazing—this keeps the bread moist and radiant.
• Egg yolks: Give richness and help bind the dough perfectly.
• Sugar: Sweetens the dough and spices the outer coating when mixed with ginger and nutmeg.
• Vegetable oil: For coating the dough as it rises, preventing sticking and keeping it soft.
• Powdered sugar: This final dusting is not only beautiful but adds that iconic stollen sweetness.

Variations

While I love the classic form of this Easy Christmas Stollen Bread Recipe, the fun part is making it your own. I’ve tried swapping out fruits and nuts depending on what I have on hand or dietary needs—each variation brings something special to the table!

• Gluten-Free Version: I experimented using a gluten-free flour blend with decent results, though the texture is a bit denser, so treat it as a rustic stollen experience.
• Nut-Free Stollen: Simply skip the almonds and add more dried fruit or substitute with sunflower seeds for crunch.
• Extra Spiced Up: I sometimes add a pinch more cardamom or a bit of cinnamon for a warmer spice profile that complements winter perfectly.
• More Citrus Zest: When I’m craving brightness, I add lemon and orange zest together—just be careful not to overpower the other flavors.

How to Make Easy Christmas Stollen Bread Recipe

Step 1: Soak the Fruit Overnight

Start by combining all your dried fruits with the dark rum (or brandy) and orange juice. I usually do this the night before to let those flavors soak in fully—the fruit plumps up and gets super juicy. If you’re short on time, microwaving it uncovered for 2 minutes and then letting it soak for an hour works too! Just make sure the almonds stay dry and separate, so they retain their crunch.

Step 2: Make the Sponge to Kickstart Your Dough

The sponge is basically your dough’s first rise and flavor booster. I love this step because it makes the bread lighter and airier. Mix 2 cups flour and yeast together, then add warm milk and beat it up until it’s blended—this forms a nice foamy base. Cover and let it rest in a warm spot for about an hour. If you only have active dry yeast, remember to bloom it in the milk first until bubbly before adding the flour.

Step 3: Mix in Spices, Butter, and Eggs

Once your sponge is bubbly and risen, it’s time to add your lemon zest, softened butter (I add it in chunks, beating after each), egg yolks, and sugar. Mixing this at medium speed helps everything come together beautifully—you’ll notice the dough silky and rich at this point. Then gradually add the remaining flour mixed with your spice blend until you have a shaggy, soft dough.

Step 4: Knead and Rise the Dough

Switch to the dough hook and knead on low for about 10-12 minutes total, adding the reserved flour and spices a bit at a time. The dough should pull away from the bowl’s sides but still feel soft and pliable. Form it into a ball, coat with oil in a clean bowl, cover, and let it double in size—usually about 1.5 hours. If your kitchen’s chilly, don’t worry if it takes longer. I once let it sit for almost 3 hours and it was perfect.

Step 5: Knead In the Fruit & Nuts

Drain the soaked fruit and gently knead it along with the almonds into your dough. I usually steady the bowl with one hand and knead with the other to keep it neat. Don’t rush—get the fruit and nuts evenly distributed without smashing them. Then let the dough rest 10 minutes to relax before shaping.

Step 6: Shape Your Stollen Loaves

Divide the dough into 4 equal parts. Pat each into an 8-inch oval, then fold the dough carefully to create the traditional ridge along the top—the shape might look a little rough at first, but trust me, it bakes into that iconic stollen form. Place them on baking sheets lined with parchment and give them space to rise again. Cover loosely and let them double one last time—about an hour.

Step 7: Bake to Golden Perfection

Preheat your oven while the loaves rise. Bake two at a time, switching positions midway so they brown evenly. Watch closely towards the end—if they start getting too dark, tent with foil. When done, they should read 190°F inside. I always let mine rest for 10 minutes on the baking sheet before moving them to a wire rack.

Step 8: Butter, Spice, and Sugar it Up

While warm, brush the loaves generously with melted butter, then sprinkle the spiced sugar mixture over top. This step keeps the stollen moist and adds that irresistible glaze and spice kick. Once cool, wrap the loaves snugly and let them rest for at least 3 days—this waiting is what develops the flavor and makes the bread truly special!

How to Serve Easy Christmas Stollen Bread Recipe

Garnishes

I love dusting stollen generously with powdered sugar right before serving—it creates that beautiful snowy look and adds a gentle sweetness that brightens the spiced dough. Sometimes, I’ll brush slices with a little melted butter or spread on honey or a mild fruit jam for an extra cozy touch.

Side Dishes

Stollen pairs wonderfully with a warm cup of coffee, tea, or mulled wine. During holiday brunch, I like serving it alongside scrambled eggs or a fresh fruit salad, balancing the richness with something light and bright.

Creative Ways to Present

For holiday parties, I’ve sliced the stollen into thick wedges and arranged them on a festive platter with sprigs of fresh rosemary or pine for a rustic, holiday feel. Wrapping mini stollen loaves individually in wax paper tied with twine also makes a lovely edible gift for neighbors and friends!

Make Ahead and Storage

Storing Leftovers

I usually wrap the cooled stollen tightly in plastic wrap, then again in foil, and store it in a cool, dry place—never the fridge. This way, the bread keeps its moisture and flavors develop beautifully over several days. Leftovers stay fresh for up to two weeks, so there’s plenty of time to savor each slice.

Freezing

Yes, you can freeze stollen! Just wrap the loaves securely in plastic and foil, then pop them in the freezer. When I do this, I take them out the day before I want to serve and let them thaw in the wrapping to keep moisture locked in.

Reheating

To refresh leftover stollen, I warm slices in a toaster oven for a few minutes or briefly in the microwave on low power. I avoid overheating as it can dry out the bread, but a little warmth really wakes up those flavors and softens the butter glaze again.

FAQs

Final Thoughts

This Easy Christmas Stollen Bread Recipe holds a special place in my heart because it captures the spirit of the season in every bite. From the cozy spices to the wonderfully tender, fruit-laden crumb, it’s a true celebration of holiday baking. I encourage you to take your time with the soaking and resting steps—I promise it’s worth the wait. Baking stollen became a treasured tradition in my family, and I know you’ll enjoy sharing it with your loved ones just as much. So grab your mixing bowl, invite a friend into your kitchen, and make some magic happen this holiday season!

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