A slice of stollen

Danielle's Stollen Recipe

This recipe does have plenty of steps, but plan ahead and you'll find it simpler than you think. Once you've made the initial dough, you can leave it in the fridge overnight and come back to it the next day. This make 4 large stollen. The key is in the finishing, take time to dose liberally with butter and sprinkle with sugar.
Course Afternoon Tea, Dessert
Cuisine German
Keyword bread, Christmas, Stollen
Prep Time 45 minutes
Cook Time 25 minutes
Proving time 2 hours 45 minutes
Total Time 3 hours 50 minutes
Servings 4 Loaves
Author breadbakerdanielle



  • 1000 gr bread flour plus extra for dusting
  • 20 gr fresh yeast
  • 60 gr caster sugar
  • 500 ml whole milk at room temperature or warm slightly
  • 250 gr unsalted butter
  • 10 gr salt
  • 4 large eggs
  • For the filling
  • 200 gr raisins
  • 100 gr dried or glace cherries roughly chopped
  • 150 gr mixed peel roughly chopped
  • 50 gr candied ginger roughly chopped
  • 60 gr pecans toasted
  • 70 ml rum For soaking fruit
  • 10 gr ground cinnamon
  • 400 gr marzipan
  • For soaking the stollen
  • 100 gr unsalted butter
  • 30 ml rum Optional
  • 50 gr icing sugar
  • Cinnamon sugar
  • 50 gr caster sugar
  • 15 gr ground cinnamon


  • Put all the dried fruits in a bowl and add the rum. Soak for as long as possible. Overnight is ideal.
    Soak fruit for the stollen
  • Use a stand mixer if possible to mix this dough. Add the flour to the mixing bowl, lightly rub in the fresh yeast. Add the sugar, salt and 10 gr cinnamon. Mix the eggs and milk together and add to the dry mixture. Mix on a low speed for about 5 minutes. Increase the speed to medium and mix a further 3 minutes.
  • Turn down to a low speed and add cubed butter. Allow to mix in roughly for a further 3 minutes, then increase the speed to medium. When the mixture comes away from the bowl cleanly it is ready.
    Stollen dough
  • Shape into a ball and return to the mixing bowl to prove (about 1.5 hours) covered with a just damp tea towel. The dough will rise considerably. Alternatively when mixed place in fridge and leave overnight.
    Well risen dough
  • Toast the pecans in the oven or in a hot pan. Be careful they do not burn. Chop roughly.
  • Melt 100 grams of butter when you are ready to work on the dough. You'll use this in the following stages. You might need to remelt it.
  • Flour your work surface. Turn the dough out and use a rolling pin to roll out to a rectangle. Exact size is not important.
    Roll out Stollen dough
  • Lightly spread some of the melted butter over the dough. Scatter the soaked fruit filling mixture. Lightly roll the fruit into the dough to make it easier to fold it.
    Scatter fruit evenly
  • Fold up one third of the dough, then fold the 2nd third over. Turn and fold in 3 again. Place in the fridge for 30 minutes. This will make it much easier to shape.
    Folded dough
  • Form your marzipan into one long sausage and cut into 4 even pieces weighing 100 grams
    Marzipan filling for stollen
  • Take the dough out of the fridge and cut into 4 equal pieces. Roll each one out to a rectangle about 1.5 cm thick. Brush with melted butter, sprinkle with the chopped pecans and place your marzipan in the middle. Press it down lightly.
    Press marzipan into the dough
  • Fold the bottom half of the dough over the marzipan roll and press the dough down lightly. Fold the top half of the dough over what you've just folded leaving a 1 cm strip. To give the stollen its traditional shape, press your palms down on one third of the dough. Press down on all open edges lightly.
    Fold and press the Stollen
  • Place the stollens on two baking sheets allowing plenty of space for them to expand. Leave for a further 1.5 hours to prove. Cover with a large plastic sheet or tea towels to avoid them drying out.
    Stollen ready to bake
  • Preheat the oven to 350°F/180°C/gas 4 and hour before you put the stollen in. Brush again with butter before you put them in the oven. Bake for 20-25 minutes until light golden.
    Prepare your cinnamon sugar by mixing the cinnamon and caster sugar together. Add rum to your remaining melted butter if you are using it.
  • As soon as the stollen are baked, prick all over the dough with a fork and with a pastry brush, brush all over with butter. Do this a second time.
    Prick dough
  • Sprinkle with the cinnamon sugar whilst still warm not when cooled.
  • Before serving dust with icing sugar. Well wrapped, this will last a week in a cool place or freeze and use when required.
    Stollen sprinkled with icing sugar