Stollen is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar. It is a traditional German bread eaten during the Christmas season, when it is called Weihnachtsstollen or Christstollen. This is my recipe for Stollen which I have used for years.


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Weight Per Unit: 894
Number of Units: 12
A 2150 75.7 ounces Bread Flour sifted
B 625 2.6 cups Milk Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Milk is processed into a variety of dairy products such as cream, butter, yogurt, kefir, ice cream, and cheese. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additives and industrial products. Room temp
C 100 3.5 ounces Dry yeast
D 1000 35.2 ounces Butter Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
Room Temp
E 200 7 ounces Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
F 800 28.2 ounces Almond Meal Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour.

It is used in pastry and confectionery – in the manufacture of almond macarons and other sweet pastries, in cake and pie filling, such as Sachertorte and is one of the two main ingredients of marzipan and almond paste. In France, almond meal is an important ingredient in frangipane, the filling of traditional galette des Rois cake.

Almond meal has recently become important in baking items for those on low carbohydrate diets. It adds moistness and a rich nutty taste to baked goods. Items baked with almond meal tend to be calorie-dense.
G 25 0.9 ounce Stolen spice
Mix Cinnamon , All spice and Ginger powder
H 25 5 teaspoons Salt Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent; the open ocean has about 35 grams (1.2 oz) of solids per litre, a salinity of 3.5%. Salt is essential for animal life, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous of food seasonings, and salting is an important method of food preservation.
I 200 7 ounces Whole Egg Eggs are one of the most common ingredients in a typical cake. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in baking. Usually an eggs role in a cake is to add moisture and richness, act as a raising agent as well as a glue to bind the ingredients together.
J 1700 59.8 ounces Raisins A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking and brewing. In the United Kingdom, Ireland, New Zealand and Australia the word "raisin" is reserved for the dark-coloured dried large grape, with "sultana" being a golden-coloured dried grape, and "currant" being a dried small Black Corinth seedless grape.
K 500 17.6 ounces Homemade Candied Orange
Shortly Washed
L 200 200 millilitres Rum
M 1500 52.8 ounces Marzipan
For filling
125 g each 22 cm sticks
N Clarified butter
For brushing
O Icing sugar mix with Vanilla powder
For covering

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1 Mix The Rum, Raisins and Orange few days before
2 Place Flour on clean bench top Well shape in the middle
3 Place Place the Yeast, a table spoon of Sugar and part of milk in the centre
4 Mix With a bit of flour Soft sloppy
5 Wait Wait till cracks appear 20 minutes
6 Place Place the Almond around the flour
7 Place Place all other ingredients in the middle except the fruit
8 Mix Mix only the centre part Sloppy mix
9 Mix Mix the centre part with the flour Starting to form a dough
10 Add Add the fruit mixture
11 Mix Mix till the mixture forms into a dough Shape longish
12 Prove Covered with cling wrap 30 minutes
13 Portion 625g each Long pieces
14 Prove Covered with cling wrap 30 minutes
15 Roll Rectangular each
16 Place Place marzipan inside and fold
17 Prove Cover with cling wrap 30 minutes
18 Bake 185 Centigrade 15 - 20 minutes
19 Brush Clarified butter
20 Bake Till finish Total 30 minutes approx.
Important Notes
After Baking immediatly brush one more time Clarified butter on the top and rub with icing sugar. nex morning dust some more icing sugar before wrapping. Wrap individualy with Cling Wrap If gift packing needed.
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  • Avatar

    Thank you for such a lovely recipe. I prefer not to cook with alcohol. Can I replace the rum in this recipe for anything else? Thank you again..

  • Nilaakshi Kulawickrama

    Planning to make this as gifts for when i visit friends.
    If i keep the bread in the fridge or freezer ,do i cover it in icing sugar mix and butter before or after it has been thawed. I assume if i do it before ,the icing sugar mix will make the Stollen wet and yucky perhaps?
    cannot wait to try this. Thank you !
    Love your commitment to helping us and guiding us.

    • Serdar Yener

      This is what we usually do. After baking as soon as they are cool down we apply hot clarified butter all around inclouding bottom( cook the butter till stop boiling, that means no water left) then bread around with caster sugar then sieve icing mix all around wait till next day, you will see the yellowish parts where the butter absorbs the sugar. Do the icing sugar again to cover the stains. That is it, you don’t have to keep them in the fridge. You can gift pack them on the third day.

    • Nilaakshi Kulawickrama

      Thank-you for the reply. 🙂 where can i find the Marzipan recipe please? Or i can use any recipe on the internet but fifty fifty icing sugar and Almond meal?

      • Serdar Yener

        Yes, You can do that, but you still have to use some thick syrup to combine. I usually add also little eggwhite so that after baking marzipan have a clean cut. After all, you have to combine things to achieve the right consistency which is a pliable paste that you can roll to a sausage shape. Good luck

  • Patricia DEMETTRE


    J’en ai fait 6 j’ai suivi la recette le lendemain je l’ai offert, il est bon mais un peu sec, est ce que c’est normal.
    Merci beaucoup d’etre Avec nous, j’apprends beaucoup
    Très bonnes fêtes ??

  • Avatar

    Hi, will try this one as Christmas present this year 😉

    But there’s something wrong with the weight of the ingredients – At the top it says 7500g (12 * 625), at the bottom it’s 10725g but if I add all up the ingredients I get 9025g.

  • Avatar

    I am making this for Christmas this year. How long do they keep? Can they be frozen without too much degrading?

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