Moist German Christmas Stollen

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Baking this Moist German Christmas Stollen has become one of my favorite holiday traditions. The warm aroma of citrus peel, roasted almonds, and sweet spices wafting through the kitchen never fails to bring back cozy memories of snowy mornings and candle-lit evenings. This isn’t just bread—it’s a celebration of texture and flavor wrapped in a golden crust and dusted with snowy powdered sugar. Every slice is a taste of holiday spirit.

I’ve tried countless versions of stollen over the years, but I always come back to this one. It’s incredibly moist, packed with a balanced mix of dried fruits and nuts, and kissed with just the right touch of rum and citrus zest. Whether you’re gifting it or enjoying it with coffee by the fireplace, this recipe is a true Christmas classic that delivers every time.

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Why You’ll Love This Moist German Christmas Stollen

• Unbelievably moist: No dry or crumbly texture here—this version stays soft for days.
• Festive flavors: Packed with dried fruits, almonds, and warm spices.
• Make-ahead friendly: Stollen actually tastes better after a day or two, making it ideal for holiday prep.
• Traditional but easy: Classic German holiday bread made simple for the home baker.
• Perfect for gifting: Wrapped in parchment and ribbon, it makes a heartfelt homemade gift.

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What Kind of Fruits and Nuts Work Best in Moist German Christmas Stollen?

You have some flexibility here, but the key is to balance sweet, chewy, and crunchy textures. I usually go for a combination of golden raisins, dark raisins, diced candied orange or lemon peel, and sometimes even dried cherries or apricots for a twist. As for the nuts, slivered almonds are traditional and add a satisfying crunch without overpowering the dough. Toasting the nuts beforehand enhances their flavor, so don’t skip that step!

Soaked fruits in rum or orange juice add depth and moisture, and that little hint of citrus zest really brightens up the loaf. If you’re not into candied fruit, try finely chopping dried cranberries or figs instead—they’re wonderful alternatives.

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Options for Substitutions

• Dried Fruit: Swap out raisins for dried cranberries, chopped dried figs, or cherries. Avoid overly moist fruits like fresh berries—they’ll affect the texture.
• Nuts: Allergic to almonds? Use chopped walnuts, pecans, or skip the nuts entirely. Sunflower seeds can work in a pinch.
• Candied Peel: If you’re not a fan, replace it with more zest (orange or lemon), or use finely chopped dried mango or pineapple for a fruity twist.
• Alcohol-Free Version: Soak the dried fruits in orange juice or apple cider instead of rum for a kid-friendly and non-alcoholic version.
• Flour: All-purpose flour works best, but bread flour will yield a chewier texture if preferred.
• Butter Substitute: For a dairy-free version, use vegan butter or coconut oil—but note that it will slightly alter the flavor.

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Ingredients for This Moist German Christmas Stollen

• All-purpose flour
  This forms the base of the dough, giving it structure while keeping it tender enough to bite through easily.
• Active dry yeast
  Essential for that lovely rise—yeast brings the bread to life and gives it a soft, airy interior.
• Warm milk
  It activates the yeast and adds richness and softness to the dough.
• Unsalted butter
  Butter is what gives the stollen its moist crumb and tender bite. Don’t skimp here!
• Granulated sugar
  Just enough to sweeten the dough without making it overly dessert-like.
• Egg
  Adds richness and helps bind the dough. It also contributes to the bread’s golden color.
• Salt
  Balances out the sweetness and brings out the complexity of the flavors.
• Vanilla extract
  A hint of vanilla deepens the flavor and complements the fruity notes.
• Grated lemon zest
  Brightens the bread and adds a subtle citrusy aroma.
• Raisins and/or currants
  These chewy, sweet bursts are traditional and provide contrast to the soft dough.
• Candied citrus peel
  Adds an old-world flavor and festive feel to the loaf—classically German.
• Chopped almonds
  Give the bread a pleasant crunch and a nutty balance against the sweetness.
• Dark rum or orange juice
  Used to soak the dried fruits, this adds flavor and moisture to the stollen.
• Powdered sugar
  For that iconic snowy finish—makes the bread as pretty as it is delicious.

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Step 1: Prepare the Fruit Mixture

Start by soaking the raisins, candied citrus peel, and any other dried fruits you’re using in rum or orange juice. Let them sit for at least 2 hours, or overnight if you can—it plumps them up and infuses every bite with flavor.

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Step 2: Activate the Yeast

Warm the milk slightly (not hot!) and stir in the sugar and yeast. Let it sit for about 5–10 minutes until it becomes foamy. This tells you the yeast is alive and ready to rise.

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Step 3: Make the Dough

In a large mixing bowl, combine the flour, salt, lemon zest, and vanilla. Add the foamy yeast mixture, the egg, and softened butter. Knead until a soft dough forms—it should be slightly tacky but not sticky.

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Step 4: Add the Fruits and Nuts

Drain the soaked fruits (if needed) and gently fold them into the dough along with the chopped almonds. This part takes patience to evenly distribute the mix-ins, but it’s worth it for that perfect slice.

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Step 5: Let It Rise

Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot until doubled in size—usually about 1.5 to 2 hours.

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Step 6: Shape the Stollen

Punch down the risen dough, then shape it into a slightly oval loaf. Traditional stollen is folded in half lengthwise to give it that signature hump. Tuck the ends slightly under to create a neat shape.

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Step 7: Second Rise

Place the shaped loaf on a parchment-lined baking sheet, cover with a cloth, and let it rise again for 30–45 minutes. This ensures a fluffy final bake.

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Step 8: Bake

Bake the loaf in a preheated oven at 350°F (175°C) for 30–35 minutes, or until golden brown and cooked through. A tap on the bottom should sound hollow.

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Step 9: Finish With Butter and Sugar

While the loaf is still warm, brush generously with melted butter, then coat with powdered sugar. Once cool, dust again for that snowy finish.

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How Long to Cook the Moist German Christmas Stollen

Baking time typically ranges from 30 to 35 minutes in a preheated oven at 350°F (175°C). The loaf should turn a deep golden brown on top, and when tapped on the bottom, it should sound hollow—that’s your signal it’s done. If your stollen is thicker or packed with extra fruit, you might need an additional 5 minutes, so keep an eye on it toward the end.

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Tips for Perfect Moist German Christmas Stollen

• Soak the fruits well: Don’t rush this step. Overnight soaking leads to plump, flavorful bites throughout the loaf.
• Don’t over-knead after adding fruit: Too much mixing after the fruits and nuts go in can tear the dough and make it tough. Fold gently.
• Test the yeast: If it doesn’t foam, it’s not active—start again to avoid a flat loaf.
• Use real butter: It’s crucial for both moisture and that rich flavor. Margarine won’t give the same result.
• Double sugar dusting: Brushing with butter and dusting while warm locks in moisture; a second coat after cooling gives the classic look.
• Cool completely before wrapping: If storing or gifting, let the loaf cool fully to prevent sogginess.

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Watch Out for These Mistakes While Cooking

• Skipping the fruit soak: This is the #1 culprit for a dry or unevenly flavored stollen. Soaked fruits distribute better and stay tender.
• Overbaking: Even 5 extra minutes in the oven can dry out your loaf. Check at the 30-minute mark and use visual and sound cues to judge doneness.
• Too much flour: Adding excess flour while kneading can make the dough heavy. It should be soft and slightly tacky—not dry.
• Not letting the dough rise fully: Rushing the proofing leads to a dense loaf. Give it time to double in size during both rises.
• Skipping the butter and sugar coating: This isn’t just for looks—it locks in moisture and adds a key flavor layer.
• Using cold ingredients: Make sure the egg and butter are room temp. Cold ingredients slow down yeast and can lead to uneven texture.

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What to Serve With Moist German Christmas Stollen?

1. Hot Mulled Wine (Glühwein)

A warm spiced red wine pairs beautifully with the sweet, citrusy notes of stollen.

2. Strong Black Coffee

The richness of a dark roast complements the sweetness of the bread and balances the flavors.

3. Spiced Chai Latte

The warm spices in chai mirror the nutmeg and citrus tones in the stollen perfectly.

4. Soft Cheese Plate

Try slices of stollen with a side of brie or camembert for a creamy, savory contrast.

5. Greek Yogurt with Honey

A dollop of tangy yogurt topped with honey and nuts gives you a fresh, protein-rich side.

6. Christmas Fruit Compote

Serve a warm fruit compote of apples, plums, and cinnamon alongside your slices for an extra festive feel.

7. Eggnog

This classic holiday drink is indulgent and rich, making it a luxurious companion to a slice of buttery stollen.

8. Toasted with Butter

Simply slice and toast your stollen, then spread with a little salted butter—divine with breakfast or afternoon tea.

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Storage Instructions

To keep your Moist German Christmas Stollen fresh and flavorful:

• Wrap it well: Once the loaf has completely cooled, wrap it tightly in parchment paper and then in foil. This keeps it from drying out.
• Store at room temperature: Stollen actually improves over a couple of days as the flavors meld. Keep it in a cool, dry place for up to 2 weeks.
• For longer storage: Freeze the wrapped loaf in a freezer-safe bag. It will keep beautifully for up to 3 months. To serve, thaw at room temperature, still wrapped, to retain moisture.
• Avoid the fridge: It tends to dry out baked goods—room temp or freezer is best.

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Estimated Nutrition (per slice, based on 12 servings)

• Calories: 310
• Total Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 45mg
• Sodium: 95mg
• Total Carbohydrates: 45g
• Fiber: 2g
• Sugars: 18g
• Protein: 6g
• Serving Size: 1 slice (~80g)
• Diet: Vegetarian

Note: These values may vary slightly depending on the specific ingredients used.

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Frequently Asked Questions

What makes German Stollen different from fruitcake?

Stollen is a yeast-leavened bread, not a cake. It’s less sweet than fruitcake, has a more bread-like texture, and is often dusted with powdered sugar instead of being soaked in alcohol.

Can I make this recipe without alcohol?

Absolutely. Just soak the dried fruits in orange juice or apple cider instead of rum. The flavor will still be rich and festive, and it’s perfect for all ages.

How long does Stollen need to rest before eating?

It’s best to let the loaf rest for at least 24 hours after baking. This helps the flavors meld and the texture to set—many say it tastes even better after 2 or 3 days!

Can I add marzipan to this Stollen?

Yes! Roll a log of marzipan and place it in the center of the dough before shaping. It’s a classic variation that adds a sweet, almondy surprise in every slice.

Why does my Stollen turn out dry?

The most common causes are overbaking, not soaking the fruits, or using too much flour. Be sure to measure accurately and check the loaf early toward the end of baking.

Is it okay to freeze Stollen?

Definitely. Wrap it well and freeze for up to 3 months. Thaw overnight at room temperature before slicing and serving.

What type of flour should I use?

All-purpose flour is perfect for this recipe. Bread flour works too, but it’ll give a chewier texture. Avoid cake flour—it’s too soft for a good rise.

Can I toast leftover Stollen?

Yes! Toasting slices and spreading with butter is a delicious way to enjoy leftovers—especially for breakfast with coffee or tea.

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Conclusion

This Moist German Christmas Stollen brings old-world tradition right into your kitchen with its rich texture, festive flavors, and unforgettable aroma. Whether you’re gifting it or keeping it for cozy family breakfasts, it’s a recipe that truly captures the spirit of the holidays. With soaked fruits, buttery dough, and that classic sugar-dusted top, this stollen proves that homemade always tastes better—and it lasts long enough to savor well past Christmas morning.

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