Christmas Stollen

German stollen, with an almond paste filling, is basically a bread version of light fruitcake. There’s plenty of raisins, dried fruits, and nuts, all wrapped in a slightly sweet dough.

The finish line is in sight with our 12 Days of Baking Challenge. Today, for day ten, I have made a tangy German Christmas Stollen. Although I make bread on a regular basis, and have made several kinds of fruitcake over the years, I have never made stollen before. I think that will change. The stollen is fantastic!

I used the recipe in my very well-loved King Arthur Flour Baker’s Companion Cookbook. THEN, I noticed that the recipe on their site was much less complicated. I recommend you use the online version – unless you have your own copy of the cookbook. The flavor will be similar, but there are fewer steps.

Differences Between the Online Version and the Cookbook Version

  • Online version uses 3 cups of fruitcake fruit mix.
  • Cookbook version uses 1 cup of golden raisins and 1 cup of mixed dried fruits. I used a combination of blueberries, dates, apricots, and candied orange peel.
  • Online version uses water, 1 Tablespoon of yeast, and 3 ½ cups of flour.
  • Cookbook version uses milk, 2 teaspoons of yeast, and 5 cups total of flour (all-purpose and pastry).
  • Online version uses 1 egg.
  • Cookbook version uses 3 eggs.
  • Online version uses lemon zest.
  • Cookbook version uses lemon zest, lemon oil, and vanilla extract.
  • Online version uses mace and cardamom.
  • Cookbook version uses cinnamon instead.
  • Online version filling is simply almond paste.
  • Cookbook version filling is a combination of almond paste, bread crumbs, butter, powdered sugar, and almond extract.

Both versions make three loaves of stollen. The differences merely show how varied this recipe can be, and yet still achieve great results. Next year I will prepare the stollen a little earlier; and may even give it for Christmas presents! For this year though, make yourself a batch today or tomorrow to grace the holiday table.

Rolling the dough and adding the almond paste filling.
Folding dough over filling, and pinching the edges together.
Letting the stollen rest and briefly rise.
Out of the oven, cooling, and sprinkled with confectioners’ sugar.

12 Days of Baking Challenge

I may have bitten off more than I can chew – or bake – but please join me; for one day, three days, or all 12 days! We are baking something different each day between now and December 24th. It can be anything you want; sweet or savoy. You can try today’s recipe, or something else. Get more details here.

Please send along a picture of your creation, along with a link to the recipe if you like, and I will post as many photos as I can. Or, post your own on Instagram with the hashtag #STPbakingchallenge. Happy baking!

What are you baking during these 12 Days of Baking Challenge? So far, we have made:

Day One: Cranberry Orange Biscotti

Day Two: White Fruitcake

Day Three: Blood Orange-Blueberry Muffins

Day Four: Oatmeal Chippers

Day Five: Sourdough Pfefferneusse Cookies

Day Six: Gingerbread Roll

Day Seven: Best Ever Sourdough Oatmeal Bread

Day Eight: Vegetarian Tamale Pie

Day Nine: Savory Chex Cereal Mix

by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

December 22, 2020

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