Name: Traditional German Christmas Stollen with Dried Fruits, Nuts, and Marzipan Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 25 min
Cuisine: German
Ingredients: 3 cups all-purpose flour; 2 ¼ teaspoons instant yeast; ¾ cup warm milk; ¼ cup sugar; ¼ cup butter, softened; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon salt; ½ cup raisins or dried fruit mix; ¼ cup chopped almonds; 4 oz marzipan log (optional); Melted butter for brushing; Powdered sugar for coating

Jump to Recipe· 4.3 from 71 reviews

If you have ever wondered how to bring a bit of authentic holiday magic into your kitchen, look no further than the Traditional German Christmas Stollen with Dried Fruits, Nuts, and Marzipan Recipe. This iconic festive bread is a rich, buttery loaf bursting with juicy dried fruits, crunchy nuts, and the luxurious surprise of marzipan running through the center. Coated generously in powdered sugar, it delivers a perfect balance of sweet, spiced, and nutty flavors that will fill your home with warmth and get everyone excited for Christmas celebrations. Trust me, once you try this recipe, it will become a beloved tradition year after year.

Ingredients You’ll Need

The image shows a flat lay of baking ingredients placed on a white marbled surface. There is a large clear glass bowl filled with white flour at the top right, below it three white eggs lie close together. Below the eggs is a small metal measuring cup with almond slices. To its left, a small packet of yellow yeast is visible. Near the bottom center, a round white bowl holds powdered white sugar. Above this bowl, a small metal cup contains granulated sugar. In the middle, a small clear bowl is filled with colorful diced dried fruits, including red, orange, and green pieces. On the left side, a clear glass bowl contains dark brown raisins, above it a small white dish with white salt is visible. Just left of the powdered sugar bowl, there is a small glass filled with white milk, close to an unopened stick of unsalted butter wrapped in cream-colored paper. At the bottom right corner, there is a whole yellow lemon. photo taken with an iphone --ar 4:5 --v 7

The beauty of the Traditional German Christmas Stollen with Dried Fruits, Nuts, and Marzipan Recipe is in its simple, yet thoughtfully chosen ingredients. Each item plays a vital role—whether it’s enriching the dough, contributing moisture, or layering in delightful textures and flavors. Having everything ready will make your baking experience smooth and joyful.

Flour, 3 cups: The backbone of your stollen, providing structure and a tender crumb.
Instant yeast, 2 ¼ teaspoons: Ensures your dough rises beautifully, giving it that soft, airy texture.
Warm milk, ¾ cup: Activates the yeast and adds moisture for a rich dough.
Sugar, ¼ cup: Sweetens the dough slightly and helps with browning during baking.
Butter, ¼ cup softened: Adds richness and a tender bite to every slice.
Egg, 1: Binds everything together and enriches the texture.
Vanilla extract, 1 teaspoon: Brings a gentle aromatic depth to the dough.
Cinnamon, 1 teaspoon: Infuses the loaf with classic Christmas warmth.
Nutmeg, ½ teaspoon: Adds a subtle spicy note that complements the other spices perfectly.
Raisins or dried fruit mix, ½ cup: Chewy sweetness dispersed throughout the bread for bursts of flavor.
Chopped almonds, ¼ cup: Provide a satisfying crunch and nutty nuance.
Marzipan, 4 oz (optional): The silky almond paste that makes this stollen extra special and indulgent.
Powdered sugar for coating: Gives the stollen its signature snowy finish and a hint of sweetness.

How to Make Traditional German Christmas Stollen with Dried Fruits, Nuts, and Marzipan Recipe

Step 1: Prepare the Dough

Start by combining the warm milk, instant yeast, sugar, softened butter, egg, vanilla extract, cinnamon, nutmeg, and a pinch of salt in a large mixing bowl. Mixing these ingredients first wakes up the yeast and blends the flavors that will make your stollen irresistibly aromatic and tender.

Step 2: Incorporate Flour, Fruits, and Nuts

Next, add the flour along with the raisins or dried fruit mix and chopped almonds. Knead this mixture thoroughly until you have a soft, elastic dough that pulls away from the sides of the bowl. This step takes around 8 to 10 minutes by hand or 5 minutes using a stand mixer fitted with a dough hook. Then, cover the bowl and leave it to rise in a warm spot for about 1½ hours, allowing the dough to double in size.

Step 3: Shape the Stollen with Marzipan

Once risen, roll out the dough gently into a rectangle. If you’re using marzipan, form it into a log and place it lengthwise down the center of the dough. Fold the dough over the marzipan and shape it into the classic stollen oval or loaf form. This hidden surprise adds moist sweetness and an unforgettable almond flavor to every bite.

Step 4: Final Rise and Bake

Place your shaped dough on a baking sheet, cover it loosely, and let it rise again for 30 minutes. In the meantime, preheat your oven to 350°F (175°C). Bake the stollen for 30 to 35 minutes until golden brown and cooked through. The kitchen will fill with a cozy, festive scent that’s simply delightful.

Step 5: Butter and Sugar Finish

As soon as the stollen comes out of the oven, brush it generously with melted butter. Then dust it liberally with powdered sugar to create that signature snowy coating. This finish not only adds sweetness but helps keep the bread moist while gifting it a lovely, festive appearance. Let it cool before slicing.

How to Serve Traditional German Christmas Stollen with Dried Fruits, Nuts, and Marzipan Recipe

A loaf of cake sliced open, showing inside layers with a light brown color dotted with small dark spots throughout, likely chocolate chips, and a round, lighter beige nut embedded near the center. The top layer of the cake is dusted with a white powdery topping, lightly covering the rough surface. The cake sits on a white marbled surface with some crumbs scattered around. The texture looks soft on the inside and slightly rough on the crust. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch, sprinkle some finely chopped almonds or a light dusting of cinnamon sugar on top just before serving. You might also add a few edible gold flakes to make your stollen look truly celebratory and special for the holiday table.

Side Dishes

This stollen pairs beautifully with a hot cup of mulled wine, spiced tea, or even a velvety hot chocolate. For Breakfast or brunch, offer it with fresh butter and seasonal fruit preserves to balance the rich sweetness.

Creative Ways to Present

Consider slicing the stollen into thick slabs and arranging them on a rustic wooden board with sprigs of fresh rosemary or pine needles to echo the holiday spirit. Wrapping individual slices in parchment paper tied with twine makes for charming edible gifts or party favors that will delight your friends and family.

Make Ahead and Storage

Storing Leftovers

The Traditional German Christmas Stollen with Dried Fruits, Nuts, and Marzipan Recipe is known for actually improving in flavor with time. Wrap it tightly in plastic wrap or foil and keep it in an airtight container at room temperature. The spices mingle beautifully, and the loaf becomes even more moist after a couple of days.

Freezing

If you want to enjoy stollen beyond the holiday season, slice it and freeze the portions in zip-top bags. It thaws wonderfully and tastes just as fresh when warmed up slightly in the oven or microwave. This flexibility means you can make a batch ahead and savor the cozy taste whenever you fancy.

Reheating

Warm your stollen gently in a low oven (around 300°F / 150°C) for 10-15 minutes wrapped in foil or uncovered for a crisper crust. This helps revive the buttery richness and enhances the aroma, making each slice feel freshly baked.

FAQs

Can I make this Traditional German Christmas Stollen without marzipan?

Absolutely! The marzipan is optional but adds a wonderful almond sweetness and moist texture. Without it, the stollen is still incredibly tasty with its fragrant spices, fruits, and nuts.

How long does stollen keep freshness after baking?

Wrapped well and stored at room temperature, this stollen can stay fresh for up to two weeks. Its flavor and texture often improve after a few days, making it perfect for holiday gatherings and leftovers.

Can I substitute dried fruits or nuts in this recipe?

Yes, feel free to customize your stollen with your favorite dried fruits like cranberries, cherries, apricots, or nuts such as walnuts and hazelnuts. Just keep the quantities similar for balanced texture and flavor.

Do I need to use powdered sugar for the coating?

Powdered sugar gives that classic snowy look and adds sweetness, but if you prefer, you can dust with granulated sugar or omit it entirely depending on your taste preference.

Is this recipe suitable for beginners?

Definitely! While stollen might seem fancy, this Traditional German Christmas Stollen with Dried Fruits, Nuts, and Marzipan Recipe is straightforward and forgiving. Just follow the steps, and you’ll be rewarded with a show-stopping, homemade holiday treat.

Final Thoughts

Making the Traditional German Christmas Stollen with Dried Fruits, Nuts, and Marzipan Recipe is like inviting a warm, festive hug into your home. There is something deeply satisfying about preparing this cherished holiday bread from scratch, watching it rise, and finally slicing into its rich, fragrant interior dusted with snowy sugar. Whether you choose to share it with family or gift it to friends, this stollen brings joy and tradition to your festive celebrations. Go ahead, bake it, savor it, and start a new holiday tradition that everyone will adore.