12 Traditional Stollen Recipes That Taste Like Christmas

Written by Camilla in Bread

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Stollen brings a warm, spiced scent that makes any kitchen feel like the holidays. You can bake a classic Dresden loaf or try versions with marzipan, nuts, citrus, or chocolate, each using similar dough and a few swaps in fillings and glaze. Follow clear steps for kneading, rising, and shaping, then add butter and powdered sugar for the traditional finish—keep going to find which recipe will become your new holiday staple.

Classic Dresden Stollen

A buttery, fruit-studded holiday loaf with a signature sugary crust — Classic Dresden Stollen.

Ingredients:

  • 500 g (4 cups) all-purpose flour
  • 80 g (1/3 cup + 1 tbsp) granulated sugar
  • 1 tsp salt
  • 10 g (2 tsp) active dry yeast
  • 200 ml (3/4 cup + 1 tbsp) whole milk, lukewarm
  • 125 g (1/2 cup + 2 tbsp) unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 200 g mixed dried fruit (currants, raisins, chopped candied citrus peel)
  • 100 g blanched almonds, chopped
  • 2 tbsp rum or fruit juice (optional, for soaking fruit)
  • 50 g marzipan (optional, for classic center roll)
  • 50 g unsalted butter, melted (for brushing)
  • 100 g powdered sugar (for coating)

How to Make:

  1. If using rum, soak the dried fruit in it (or a few tablespoons of warm water) for 30 minutes, then drain.
  2. In a large bowl, mix the flour, sugar, salt, and yeast.
  3. Warm the milk to lukewarm and add it to the dry ingredients.
  4. Add the softened butter, eggs, vanilla, and lemon zest; mix until a soft dough forms.
  5. Knead the dough on a lightly floured surface about 8–10 minutes until smooth and elastic.
  6. Fold in the soaked dried fruit and chopped almonds evenly into the dough.
  7. Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
  8. Punch down the dough and shape it into a rough oval; if using marzipan, roll the marzipan into a log and place it along the center, folding dough over to enclose and form the classic stollen shape.
  9. Place the shaped loaf on a baking sheet lined with parchment, cover, and let rise another 30–45 minutes.
  10. Preheat oven to 180°C (350°F). Bake the stollen 35–45 minutes until golden brown and cooked through; tent with foil if it browns too quickly.
  11. Immediately brush the hot loaf generously with the melted butter.
  12. While still warm, dust and coat the stollen thoroughly with powdered sugar; repeat with a second layer once cooled if desired.
  13. Let the stollen cool completely before slicing to allow flavors to meld.

Enjoy slices of fragrant, buttery stollen with your favorite cup of tea or coffee — perfect for sharing at holiday gatherings!

Fruit-and-Nut Marzipan Stollen

A festive, fruit-studded stollen with a sweet marzipan core—rich, buttery, and perfect for holiday sharing.

Ingredients:

  • 500 g (4 cups) all-purpose flour
  • 75 g (1/3 cup) granulated sugar
  • 1 tsp fine salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 14 g (1 packet) active dry yeast
  • 200 ml (3/4 cup + 2 tbsp) warm whole milk (about 37–40°C / 98–104°F)
  • 150 g (2/3 cup) unsalted butter, softened, plus extra for brushing
  • 2 large eggs, room temperature
  • Zest of 1 lemon
  • 200 g mixed dried fruits (raisin, currants, chopped dried apricot), roughly chopped
  • 100 g mixed chopped nuts (almonds and walnuts), toasted lightly
  • 100 g marzipan log (store-bought or homemade)
  • 50 ml rum or orange juice (optional, to soak fruit)
  • 50 g icing sugar for dusting

How to Make:

  1. If using rum or juice, soak the dried fruits in it for 30 minutes, then drain.
  2. In a bowl, mix warm milk and yeast; let sit 5–10 minutes until foamy.
  3. In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg, and lemon zest.
  4. Add eggs and softened butter to the dry mix, then pour in the yeast mixture.
  5. Stir until a shaggy dough forms, then knead on a floured surface 8–10 minutes until smooth and elastic.
  6. Fold in the soaked fruits and toasted nuts evenly into the dough.
  7. Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1–1.5 hours.
  8. Punch down the dough, divide in half, and roll each into an oval about 25 cm long.
  9. Place a marzipan log lengthwise in the center of each oval and fold dough over to encase it, forming the classic stollen shape.
  10. Place on a lined baking sheet, cover, and let rest 30–45 minutes until slightly puffed.
  11. Preheat oven to 180°C (350°F). Bake stollen 30–35 minutes until golden and cooked through; cover with foil if browning too fast.
  12. Brush hot stollen with melted butter, then generously sift icing sugar over the top.
  13. Let cool completely on a wire rack before slicing so the flavors settle.

Enjoy slices of this buttery, marzipan-filled stollen with a cup of tea or mulled wine—perfect for sharing and savoring!

Almond-Pear Stollen

Almond-Pear Stollen: a tender, nutty holiday bread studded with soft pear and almond for a delicate, festive treat.

Ingredients:

  • 4 cups (500 g) all-purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 1/2 teaspoon salt
  • 1 package (7 g / 2 1/4 tsp) active dry yeast
  • 1/2 cup (120 ml) whole milk, warmed to about 110°F (43°C)
  • 1/3 cup (75 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/2 teaspoon ground cardamom or 1/4 teaspoon ground cinnamon (optional)
  • 1 cup (120 g) blanched almonds, roughly chopped (reserve 2 tablespoons for topping)
  • 1 cup (150 g) dried pears, chopped (or 1 cup fresh pears, peeled and finely chopped)
  • 2 tablespoons rum or pear juice (optional, to soak dried pears)
  • 1/4 cup (30 g) sliced almonds for folding/topping
  • 3 tablespoons unsalted butter, melted (for brushing)
  • 1/2 cup (60 g) powdered sugar for dusting

How to Make:

  1. If using dried pears, soak them in rum or pear juice for 15–20 minutes, then drain and pat dry.
  2. In a small bowl, stir the warm milk with 1 teaspoon sugar and the yeast; let sit 5–10 minutes until foamy.
  3. In a large bowl, whisk together flour, remaining sugar, salt, lemon zest, and cardamom (or cinnamon).
  4. Add the yeast mixture, softened butter, eggs, and vanilla to the dry ingredients; mix until a soft dough forms.
  5. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic; fold in chopped almonds and pears during the last minute of kneading.
  6. Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise 1–1¼ hours until doubled.
  7. Punch dough down and shape into an oval loaf; press a shallow lengthwise groove down the center to form the classic stollen shape.
  8. Place loaf on a parchment-lined baking sheet, cover, and let rise 30–45 minutes until puffy.
  9. Preheat oven to 350°F (175°C). Brush the loaf with melted butter and sprinkle reserved chopped and sliced almonds on top.
  10. Bake 30–35 minutes until golden brown and cooked through; if the top browns too fast, tent with foil.
  11. Remove from oven and immediately brush generously with more melted butter, then dust heavily with powdered sugar.
  12. Let cool on a wire rack; for best flavor, wrap tightly after fully cooled and rest 1–2 days to let flavors meld.

Enjoy a slice of Almond-Pear Stollen with a cup of tea — holiday coziness in every bite!

Citrus-Glazed Stollen

Bright, zesty citrus glaze gives classic stollen a sunny twist — sweet, tender, and perfect with tea.

Ingredients:

  • 4 cups (500 g) all-purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup (120 ml) warm milk (about 100–110°F / 38–43°C)
  • 2 large eggs, room temperature
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom (optional)
  • Zest of 1 orange and 1 lemon (reserve extra for glaze)
  • 1 cup mixed dried fruit (raisins, currants, chopped candied orange peel)
  • 1/2 cup chopped toasted almonds (or marzipan pieces if you like)
  • 2–3 tablespoons rum or orange juice (to soak the fruit)
  • Powdered sugar for dusting (optional)

Citrus Glaze:

  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tablespoons fresh orange juice (preferably from the zested orange)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated orange zest (optional, for extra brightness)

How to Make:

  1. Soak the dried fruit in rum or orange juice for 15–30 minutes while you prepare the dough.
  2. In a small bowl, combine warm milk and yeast; let sit 5–10 minutes until foamy.
  3. In a large bowl, whisk flour, sugar, salt, cinnamon, and cardamom.
  4. Add eggs, vanilla, orange and lemon zest, and the yeast mixture; mix until a shaggy dough forms.
  5. Add the softened butter a bit at a time and knead (by hand or mixer with dough hook) 6–8 minutes until smooth and elastic.
  6. Fold in the soaked dried fruit and chopped almonds (or marzipan) evenly.
  7. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot about 1–1.5 hours until doubled.
  8. Punch down the dough and shape into a loaf: flatten slightly, fold one side over to create the traditional stollen seam, or shape into an oval loaf.
  9. Place on a parchment-lined baking sheet or in a loaf pan, cover, and let rise 30–45 minutes until puffy.
  10. Preheat the oven to 350°F (175°C).
  11. Bake 30–40 minutes until golden and a skewer comes out clean; tent with foil if browning too fast.
  12. While warm, whisk powdered sugar with orange and lemon juice until smooth and pourable to make the glaze.
  13. Brush or drizzle the citrus glaze over the warm stollen, letting it soak in slightly; dust with extra powdered sugar if desired.
  14. Cool on a rack before slicing to let flavors settle.

Enjoy a slice with tea or coffee — that bright citrus glaze makes every bite sing!

Chocolate-Marbled Stollen

A rich, chocolate-marbled stollen that pairs traditional spiced dough with a swirl of cocoa for a festive twist.

Ingredients:

  • 4 cups (500 g) all-purpose flour
  • 1/3 cup (70 g) granulated sugar
  • 1/2 teaspoon salt
  • 1 packet (7 g / 2 1/4 tsp) active dry yeast
  • 1/2 cup (120 ml) whole milk, warm (about 110°F / 43°C)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Zest of 1 orange
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (75 g) mincemeat or chopped mixed candied peel (optional)
  • 1/2 cup (75 g) chopped toasted almonds or walnuts
  • 1/2 cup (80 g) dark chocolate chips or chopped dark chocolate
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons warm milk (for cocoa paste)
  • 1/4 cup (50 g) powdered sugar, for dusting
  • 2 tablespoons melted butter, for brushing

How to Make:

  1. In a small bowl, sprinkle yeast over warm milk and let sit 5–10 minutes until foamy.
  2. In a large bowl, whisk flour, sugar, salt, cinnamon, nutmeg, and orange zest.
  3. Make a well, add yeast mixture, eggs, vanilla, and softened butter. Mix into a soft dough.
  4. Turn dough onto a floured surface and knead 8–10 minutes until smooth and elastic.
  5. Place dough in an oiled bowl, cover, and let rise 1–1.5 hours until doubled.
  6. Punch down dough and divide into two equal pieces.
  7. Take one piece as the plain dough; roll into a rectangle about 10×6 inches.
  8. Mix cocoa powder with 2 tablespoons warm milk to form a paste; knead into the second piece to make chocolate dough and roll to same size.
  9. Stack the plain and chocolate rectangles, then gently roll up from the long side to create marbled layers.
  10. Fold and shape into a traditional stollen oval, tucking ends slightly to form a seam.
  11. Place on a baking sheet lined with parchment, cover, and let rise 30–45 minutes until puffed.
  12. Preheat oven to 350°F (175°C). Sprinkle chopped nuts and chocolate chips lightly over the top, pressing gently so they adhere.
  13. Bake 30–35 minutes until golden and a skewer comes out clean; tent with foil if browning too quickly.
  14. Brush hot stollen with melted butter, then dust generously with powdered sugar when cooled slightly.
  15. Let cool completely on a rack before slicing.

Enjoy a slice with tea or coffee — that marbled chocolate swirl makes every bite feel festive and indulgent!

Rum-Soaked Dried Fruit Stollen

A festive, boozy twist on classic German stollen studded with rum-soaked fruit and warm spices.

Ingredients:

  • 1 1/4 cups (200 g) mixed dried fruit (raisins, currants, chopped apricots, candied citrus peel)
  • 1/2 cup (120 ml) dark rum
  • 3 1/2 cups (440 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons (1 packet, 7 g) active dry yeast
  • 3/4 cup (180 ml) warm milk (about 105–115°F / 40–46°C)
  • 1 large egg
  • 1/3 cup (75 g) unsalted butter, softened, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom (optional)
  • Zest of 1 lemon
  • 1/2 cup (60 g) blanched almond slivers or chopped almonds
  • Confectioners’ sugar for dusting

How to Make:

  1. Toss the mixed dried fruit with the dark rum in a bowl, cover, and let soak at room temperature for at least 2 hours or overnight in the refrigerator.
  2. Warm the milk until it’s lukewarm and sprinkle the yeast and a pinch of sugar over it; let stand 5–10 minutes until foamy.
  3. In a large bowl, combine flour, sugar, salt, cinnamon, cardamom, and lemon zest.
  4. Whisk the egg with the vanilla and add to the yeast-milk mixture.
  5. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
  6. Add the softened butter and knead the dough on a lightly floured surface or in a stand mixer for 8–10 minutes until smooth and elastic.
  7. Drain excess rum from the fruit (reserve a tablespoon of rum if you like) and fold the soaked fruit and almonds into the dough until evenly distributed.
  8. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1.5 hours.
  9. Punch down the dough and shape into a loaf or traditional oval stollen: flatten into an oval, fold one side over to create the characteristic seam.
  10. Place on a baking sheet lined with parchment, cover, and let rise another 30–45 minutes.
  11. Preheat the oven to 350°F (175°C). Bake the stollen for 30–40 minutes, or until golden brown and cooked through (internal temp about 190°F / 88°C).
  12. While warm, brush the loaf generously with melted butter, then dust heavily with confectioners’ sugar. For extra flavor, brush with a little reserved rum before sugaring.
  13. Let cool on a wire rack. Slice and serve; stollen keeps well wrapped for several days and often improves after a day or two.

Enjoy a slice with your morning coffee or a festive glass of mulled wine — enjoy the boozy fruit and spice!

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Spiced Apple Stollen

Spiced Apple Stollen — warm, fragrant bites of holiday comfort.

Ingredients:

  • 3 cups (360 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cardamom (optional)
  • 1/2 tsp salt
  • 2 1/4 tsp (1 packet) active dry yeast
  • 3/4 cup (180 ml) warm milk (about 110°F / 43°C)
  • 1 large egg, room temperature
  • 4 tbsp (60 g) unsalted butter, melted and cooled
  • 1 1/2 cups peeled, cored, and finely chopped apples (about 1 large apple)
  • 1/2 cup raisins or currants (optional)
  • 1/4 cup chopped toasted almonds or walnuts (optional)
  • Zest of 1 lemon (optional)
  • 2 tbsp rum or apple juice (optional, for soaking raisins)
  • Powdered sugar for dusting
  • 2 tbsp melted butter for brushing

How to Make:

  1. If using raisins, soak them in rum or apple juice for 15 minutes, then drain.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, nutmeg, cardamom, and salt.
  3. In a small bowl, dissolve yeast in warm milk and let sit 5 minutes until foamy.
  4. Beat the egg into the milk-yeast mixture, then stir in the melted butter.
  5. Pour wet ingredients into dry and mix until a rough dough forms.
  6. Fold in the chopped apples, soaked raisins, nuts, and lemon zest until evenly distributed.
  7. Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic.
  8. Place dough in a lightly oiled bowl, cover, and let rise in a warm place 1–1½ hours until doubled.
  9. Punch down the dough, shape into an oval or log, and place on a baking sheet lined with parchment.
  10. Cover and let rise again 30–45 minutes until puffy.
  11. Preheat oven to 350°F (175°C).
  12. Brush the top with melted butter and bake 30–35 minutes until golden and cooked through (internal temp ~190°F / 88°C).
  13. Remove from oven, brush again with melted butter, and generously dust with powdered sugar once slightly cooled.
  14. Let cool on a rack before slicing.

Enjoy warm slices of spiced apple stollen with a cup of tea or mulled wine — a cozy treat for any winter day!

Poppy Seed and Honey Stollen

A rich, nutty Poppy Seed and Honey Stollen that’s fragrant with citrus and perfect for sharing.

Ingredients:

  • 4 cups (500 g) all-purpose flour
  • 1/3 cup (70 g) granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (1 packet, 7 g) active dry yeast
  • 1/2 cup (120 ml) warm milk (about 105–110°F / 40–43°C)
  • 3 large eggs, room temperature
  • 1/2 cup (115 g) unsalted butter, softened
  • Zest of 1 lemon and 1 orange
  • 1/2 cup (75 g) ground poppy seeds
  • 1/2 cup (115 g) honey, plus extra for brushing
  • 1/3 cup (40 g) powdered sugar, for dusting
  • 1/2 teaspoon ground cardamom or cinnamon (optional)
  • 1/2 cup (60 g) chopped almonds or walnuts (optional)
  • 1/4 cup (40 g) raisins or currants (optional)
  • 1 teaspoon vanilla extract

How to Make:

  1. In a small bowl, whisk warm milk with a pinch of sugar and the yeast; let sit 5–10 minutes until foamy.
  2. In a large bowl, combine flour, sugar, salt, and optional spice; mix briefly.
  3. Beat eggs with vanilla and honey in a separate bowl.
  4. Add the yeast mixture and egg-honey mix to the dry ingredients; stir until a shaggy dough forms.
  5. Add softened butter and citrus zests, then knead on a floured surface or in a mixer about 8–10 minutes until smooth and elastic.
  6. Knead in ground poppy seeds and any optional nuts or dried fruit until evenly distributed.
  7. Place dough in a lightly oiled bowl, cover, and let rise in a warm place about 1–1½ hours, until doubled.
  8. Punch down dough and shape into a loaf or oval; traditionally fold one side over to form the stollen shape.
  9. Place on a parchment-lined baking sheet, cover, and let rest 30–45 minutes until slightly puffed.
  10. Preheat oven to 350°F (175°C). Bake stollen 30–40 minutes until golden and a skewer comes out clean; tent with foil if browning too quickly.
  11. While hot, brush the loaf with additional honey for shine and sprinkle with powdered sugar once slightly cooled.
  12. Let the stollen cool completely before slicing to set the crumb.

Slice and enjoy this fragrant, honeyed poppy seed stollen with tea or coffee — a cozy treat worth sharing!

Light Yogurt and Lemon Stollen

Light Yogurt and Lemon Stollen — a bright, tender twist on classic stollen with zesty lemon and a creamy yogurt lift.

Ingredients:

  • 3 cups (360 g) all-purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 1 packet (2 1/4 tsp / 7 g) active dry yeast
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120 g) plain yogurt (preferably whole-milk)
  • 1/3 cup (80 ml) warm milk (about 105–110°F / 40–43°C)
  • 4 tbsp (55 g) unsalted butter, softened
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 3/4 cup (110 g) mixed candied peel and raisins (or 3/4 cup raisins)
  • 1/4 cup (30 g) sliced almonds (optional)
  • 2 tbsp rum or orange juice (optional, for soaking fruit)
  • 2 tbsp powdered sugar for dusting (plus extra if desired)

How to Make:

  1. If using rum or orange juice, toss the raisins and candied peel in it and set aside to plump for 10–15 minutes.
  2. In a small bowl, stir warm milk and a pinch of sugar into the yeast; let sit 5–8 minutes until foamy.
  3. In a large bowl, combine flour, sugar, salt, and lemon zest.
  4. Whisk egg, yogurt, lemon juice, and vanilla together, then add the foamy yeast.
  5. Pour wet ingredients into dry ingredients and mix until a shaggy dough forms.
  6. Add softened butter and knead by hand or in a stand mixer with a dough hook for 8–10 minutes until smooth and elastic.
  7. Fold in the drained fruit and sliced almonds gently until evenly distributed.
  8. Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60–75 minutes.
  9. Punch down the dough and shape into an oval or traditional oblong loaf; place on a baking sheet lined with parchment.
  10. Cover and let the shaped loaf rise another 30–45 minutes until puffy.
  11. Preheat oven to 350°F (175°C).
  12. Bake the stollen for 30–35 minutes, or until golden and an inserted skewer comes out clean; tent with foil if browning too quickly.
  13. Remove from oven and let cool slightly; dust generously with powdered sugar while still warm.
  14. Let cool completely on a rack before slicing to allow flavors to meld.

Enjoy a slice with tea or coffee — this light yogurt and lemon stollen is bright, tender, and impossible to resist!

Whole-Grain Walnut Stollen

Whole-Grain Walnut Stollen — a nutty, hearty twist on the classic holiday loaf.

Ingredients:

  • 3 cups (360 g) whole-grain bread flour
  • 1 cup (120 g) whole-wheat flour
  • 1/2 cup (100 g) granulated sugar
  • 1 tsp salt
  • 2 1/4 tsp (1 packet) active dry yeast
  • 3/4 cup (180 ml) warm milk (about 105–115°F / 40–46°C)
  • 2 large eggs, room temperature
  • 6 tbsp (85 g) unsalted butter, softened
  • 1/2 cup (75 g) chopped toasted walnuts
  • 1/3 cup (50 g) raisins or currants, soaked in warm water for 10 minutes and drained
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cardamom (optional)
  • Zest of 1 orange
  • 1–2 tbsp rum or orange juice (optional, for soaking dried fruit)
  • 1/4 cup (60 ml) melted butter, for brushing
  • 1/2 cup (60 g) powdered sugar for dusting

How to Make:

  1. In a small bowl, sprinkle yeast over warm milk and let sit 5–10 minutes until foamy.
  2. In a large bowl, whisk together whole-grain and whole-wheat flours, sugar, salt, cinnamon, cardamom, and orange zest.
  3. Make a well in the flour mixture and add foamy yeast mixture, eggs, and softened butter.
  4. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
  5. Fold in toasted walnuts and drained raisins/currants evenly into the dough.
  6. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1½ hours.
  7. Punch dough down, shape into a flat oval, and fold one side over the other to form the traditional stollen shape; place on a parchment-lined baking sheet.
  8. Cover and let rise again 30–45 minutes until slightly puffy.
  9. Preheat oven to 350°F (175°C).
  10. Bake 30–35 minutes until golden and cooked through; tent with foil if browning too quickly.
  11. Remove from oven and immediately brush all over with melted butter.
  12. Let cool slightly, then dust generously with powdered sugar; repeat dusting after fully cool if desired.

Enjoy slices of this wholesome, walnut-studded stollen with tea or coffee — the perfect cozy treat for sharing.

Ricotta and Orange Blossom Stollen

Light, tender ricotta meets bright orange blossom in a fresh take on classic stollen.

Ingredients:

  • 3/4 cup whole-milk ricotta, well drained
  • 1/3 cup warm whole milk (about 100–110°F / 38–43°C)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 3 tbsp granulated sugar (plus 1 tsp for yeast)
  • 2 large eggs, room temperature (keep one for egg wash)
  • 3 tbsp unsalted butter, softened
  • 1 tsp fine sea salt
  • 2 1/4 to 2 1/2 cups all-purpose flour
  • 1/3 cup candied orange peel, finely chopped
  • 1/3 cup golden raisins or sultanas, plumped if desired
  • 2 tbsp orange blossom water
  • 1 tsp finely grated orange zest
  • 1/2 tsp ground cardamom (optional)
  • 2–3 tbsp sliced almonds (optional, for topping)
  • Confectioners’ sugar for dusting

How to Make:

  1. Warm the 1/3 cup milk until lukewarm, stir in 1 tsp sugar and the yeast, let sit 5–8 minutes until foamy.
  2. In a large bowl, whisk together drained ricotta, remaining sugar, 1 whole egg, the egg yolk, orange blossom water, orange zest and cardamom.
  3. Add the foamy yeast mixture and softened butter to the ricotta mixture; stir to combine.
  4. Gradually add 2 cups of flour and the salt, mixing until a soft, slightly sticky dough forms; add up to 1/2 cup more flour as needed to make it manageable but still tender.
  5. Fold in candied orange peel and raisins until evenly distributed.
  6. Turn dough onto a lightly floured surface and knead gently 2–3 minutes until smooth and elastic.
  7. Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled, about 1 to 1¼ hours.
  8. Punch dough down gently and shape into a loaf or oval; if you like a classic stollen shape, fold one side over slightly to create a lopsided seam.
  9. Place loaf on a parchment-lined baking sheet, cover loosely, and let rise 30–40 minutes until puffy.
  10. Preheat oven to 350°F (175°C). Beat the reserved egg with a splash of water for egg wash and brush the loaf; sprinkle sliced almonds on top if using.
  11. Bake 30–35 minutes until golden and a skewer comes out clean; if top browns too quickly, tent with foil.
  12. Remove from oven and cool on a rack; once slightly warm, dust generously with confectioners’ sugar.

Slice and enjoy a tender, citrus-scented twist on stollen — perfect with tea or a morning coffee!

Vegan Spice and Apricot Stollen

Vegan Spice and Apricot Stollen — warm, fruity, and utterly indulgent without any dairy or eggs.

Ingredients:

  • 3 1/2 cups (420 g) all-purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 1 packet (7 g) active dry yeast
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Zest of 1 orange
  • 1/2 cup (120 ml) warm almond milk (or other plant milk), about 110°F/43°C
  • 1/3 cup (80 ml) melted coconut oil, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 g) apricot jam (for filling) or chopped dried apricots soaked and chopped
  • 1/2 cup (75 g) raisins or sultanas
  • 1/3 cup (50 g) chopped almonds (or mixed chopped nuts)
  • 2 tablespoons rum or orange juice (optional, for soaking dried fruit)
  • 1/4 cup (30 g) powdered sugar for dusting

How to Make:

  1. If using dried fruit, soak raisins and/or chopped dried apricots in rum or orange juice for 15–30 minutes, then drain.
  2. In a large bowl, whisk together flour, sugar, salt, and all the spices and orange zest.
  3. In a small bowl, dissolve yeast in warm almond milk and let sit 5 minutes until foamy.
  4. Stir melted coconut oil and vanilla into the milk-yeast mixture.
  5. Pour wet mixture into dry ingredients and mix until a soft dough forms.
  6. Fold in soaked fruit and chopped nuts until evenly distributed.
  7. Turn dough onto a lightly floured surface and knead gently 5–7 minutes until smooth and elastic.
  8. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 to 1¼ hours.
  9. Punch dough down, shape into an oval, and roll or press gently into a rectangle about 10×8 inches.
  10. Spread apricot jam down the center lengthwise, leaving margins at the edges; fold one side over the jam, then fold the other side slightly to create the traditional stollen overlap.
  11. Place shaped stollen on a parchment-lined baking sheet, cover, and let rest 30–40 minutes until slightly puffed.
  12. Preheat oven to 350°F (175°C). Brush the stollen lightly with melted coconut oil.
  13. Bake 30–35 minutes until golden and cooked through; if the top browns too quickly, tent with foil.
  14. Let cool slightly, then dust generously with powdered sugar while still warm.
  15. Slice and enjoy — this vegan stollen is perfect with tea or a cozy winter coffee.

Enjoy a slice of warm, spiced goodness!

Conclusion

You’ve got a dozen stollen ideas that all taste like Christmas, and you can pick one to match your time and pantry. Choose the Classic Dresden for tradition, the marzipan version for richness, or the light yogurt lemon for a fresher note. Follow the recipe steps, measure carefully, and rest the dough when it says to. Share a loaf warm or wrapped, and you’ll likely find someone else already brought butter.

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