Dutch Christmas Stollen Recipe Merriest Holiday Tradition

Festive bakers adore this traditional dutch christmas stollen that brings warmth to winter kitchens.

Soft, buttery dough filled with candied fruits and nuts creates a delightful seasonal treat.

Our cherished recipe promises rich, moist textures that melt in your mouth.

Sweet almond paste nestles perfectly inside each slice, adding depth and complexity.

European holiday traditions shine through this classic bread that connects generations.

Delicate powdered sugar dusting transforms the stollen into a spectacularly inviting dessert.

You’ll want to slice this tender loaf and share its magic with loved ones.

Why Dutch Christmas Stollen Feels Festive in Every Bite

• Master this festive Dutch Christmas treat that brings joy to your kitchen with minimal effort.
• Perfect for home cooks of all skill levels, this recipe offers step-by-step guidance that makes complex baking feel effortless.
• Impress family and friends with an authentic holiday bread that looks stunning and tastes even better, creating memorable moments around the table.
• From soaking fruits to final dusting, this stollen comes together in about 3 hours, allowing you to enjoy delicious results without spending all day in the kitchen.

Ingredients That Make Dutch Christmas Stollen Special

• Raisins, Dried Cranberries, Candied Orange Peel, Almonds: Classic Christmas mix with sweet and tangy flavors, adding texture and festive character to the stollen.

• Rum, Orange Juice: Helps plump and infuse fruits with rich, aromatic flavor, can be substituted based on preference.

• Flour: Primary structure for bread, provides essential gluten for texture.
• Sugar: Adds sweetness and helps activate yeast.
• Yeast: Crucial for bread rising and developing complex flavors.
• Salt: Enhances overall taste and controls yeast activity.

• Cinnamon, Cardamom: Warm, aromatic spices that give traditional holiday warmth.

• Butter, Milk, Water: Creates soft, tender crumb with rich flavor.
• Egg: Provides structure, richness, and helps bind ingredients.

• Almond Paste: Adds rich, nutty center traditional to authentic stollen.
• Powdered Sugar: Classic sweet coating that makes stollen festive and beautiful.

How to Prepare a Traditional Dutch Christmas Stollen

Step 1: Prepare Dried Fruits

• Grab raisins
• Grab dried cranberries
• Grab almonds
• Grab candied orange peel

Combine all ingredients in a bowl. Pour rum or orange juice over them and mix well. Let the mixture soak for 15-20 minutes to absorb liquid and enhance flavors.

Step 2: Create Dough Base

• Use flour
• Use sugar
• Use yeast
• Use salt
• Use cinnamon
• Use cardamom

Mix dry ingredients in a large mixing bowl. Add melted butter, warm milk, warm water, and beaten egg. Blend until a soft dough forms.

Step 3: Knead and Develop Dough

Work the dough on a floured surface for 8-10 minutes. The dough should become smooth and elastic. If using a stand mixer, knead for 5-6 minutes with a dough hook.

Step 4: Incorporate Soaked Fruits

Drain excess liquid from soaked fruits. Gently fold fruits into the dough, ensuring even distribution throughout.

Step 5: First Dough Rise

Transfer dough to a greased bowl. Cover with a damp cloth. Place in a warm location and allow to rise until size doubles, approximately 1-1.5 hours.

Step 6: Shape the Stollen

Roll dough into an oval shape about 10 inches long. Create an almond paste log and place down the center. Fold dough over the paste, sealing edges and forming a traditional loaf shape.

Step 7: Second Rise

Place shaped stollen on a parchment-lined baking sheet. Cover loosely and let rise for 30-40 minutes.

Step 8: Bake to Perfection

Preheat oven to 350°F. Bake stollen for 30-35 minutes until golden brown. Test doneness by tapping the bottom- it should sound hollow.

Step 9: Final Decoration

Brush warm stollen with melted butter. Generously dust with powdered sugar. Allow to cool completely before slicing and serving.

Tips to Bake a Moist and Flavorful Stollen

• Soak Fruits Smartly: Enhance flavor by soaking dried fruits in rum or orange juice for at least 15 minutes, allowing them to plump up and absorb rich, aromatic liquid.
• Knead with Confidence: Work the dough thoroughly by hand or using a stand mixer until smooth and elastic, which develops gluten and creates a better texture for your stollen.
• Control Rising Temperature: Choose a warm, draft-free spot like near a preheated oven or inside a turned-off oven with the light on to help the dough rise evenly and consistently.
• Seal Almond Paste Carefully: Pinch the edges of the dough tightly when folding over the almond paste to prevent any leakage during baking and ensure a beautiful, uniform loaf.
• Dust Generously with Sugar: Apply melted butter and powdered sugar while the stollen is still warm to help the sugar adhere better and create a classic, festive appearance.

Best Storage Techniques for Dutch Stollen Slices

• Store wrapped tightly in plastic wrap or aluminum foil for up to 5 days in the refrigerator to maintain freshness and prevent drying out.
• Wrap the stollen securely in plastic wrap, then place in a freezer bag. Freeze for up to 3 months, preserving its delicious texture and flavor.
• Remove from the freezer and let sit at room temperature for 2-3 hours before serving. Alternatively, unwrap and warm gently in a 300°F oven for 10-15 minutes.
• Slice and warm individual pieces in a toaster oven or microwave for 10-15 seconds to restore softness and enhance the buttery flavor.

What to Serve Alongside Dutch Christmas Stollen

• Pair the stollen with a robust mulled wine featuring cinnamon, cloves, and orange zest to enhance the bread's warm, festive spices and create a cozy Dutch Christmas experience.
• Serve alongside a creamy vanilla bean cappuccino or strong espresso, which cuts through the stollen's sweetness and provides a delightful bitter counterpoint to the rich dried fruits.
• Match with a smooth aged brandy or cognac, allowing the almond paste and nutty ingredients to harmonize with the spirit's complex, woody notes while elevating the dessert's depth.
• Complement with a chilled glass of crisp apple cider, which offers a light, tangy brightness that cleanses the palate between bites of the dense, sweet stollen.

Flavor Twists to Reinvent the Classic Stollen

• Gluten-Free Stollen: Replace wheat flour with a gluten-free blend of rice flour, almond flour, and xanthan gum for a celiac-friendly version that maintains the traditional texture.
• Vegan Christmas Stollen: Swap butter with coconut oil, use plant-based milk, replace egg with applesauce or ground flaxseed, and choose dairy-free almond paste for a plant-based alternative.
• Low-Sugar Christmas Stollen: Substitute sugar with monk fruit sweetener or stevia, reduce overall sugar content, and use unsweetened dried fruits to create a diabetic-friendly option.
• Nut-Free Holiday Stollen: Remove almonds and almond paste, replace with sunflower seed paste or coconut marzipan, ensuring those with nut allergies can enjoy this festive treat.

Dutch Christmas Stollen Recipe

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4.6 from 32 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Festive German Christmas Stollen brings winter holiday magic to your kitchen, packed with candied fruits and rich marzipan. Dusted with powdered sugar, this traditional bread delights with sweet, nutty flavors that connect generations of baking memories you’ll treasure.

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Ingredients

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Dry Ingredients:

• 3.5 cups (875 grams) all-purpose flour
• 0.25 cup (50 grams) granulated sugar
• 1 packet (2.25 teaspoons) instant yeast
• 0.5 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground cardamom (optional)

Wet Ingredients:

• 0.25 cup (57 grams) unsalted butter, melted
• 0.5 cup (120 milliliters) warm milk (about 110°F or 43°C)
• 0.25 cup (60 milliliters) warm water (about 110°F or 43°C)
• 1 large egg, beaten

Filling and Optional Ingredients:

• 0.5 cup raisins
• 0.5 cup dried cranberries or chopped dried apricots
• 0.33 cup chopped almonds or pecans
• 0.25 cup candied orange peel, finely chopped (optional)
• 1 tablespoon rum or orange juice (to soak the dried fruit)
• 7 ounces (200 grams) almond paste or marzipan
• 12 teaspoons milk (to soften, if needed)

Topping:

• 2 tablespoons unsalted butter, melted
• Powdered sugar (for dusting)

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Instructions

1. Prepare the dried fruits by combining raisins, cranberries, almonds, and candied orange peel in a mixing vessel. Saturate with rum or orange juice and allow to marinate for a minimum of 15 minutes, enabling the ingredients to absorb the liquid and become plump.
2. In a spacious mixing bowl, amalgamate the dry components: flour, sugar, yeast, salt, cinnamon, and cardamom. Create a well in the center for the wet ingredients.
3. Pour in the melted butter, warm milk, warm water, and beaten egg. Integrate the ingredients thoroughly until a cohesive dough materializes.
4. Transfer the dough to a lightly floured surface. Knead vigorously for 8-10 minutes, developing gluten and achieving a smooth, elastic consistency. Alternatively, utilize a stand mixer with a dough hook for 5-6 minutes of mechanical kneading.
5. Drain any residual liquid from the macerated fruits. Gently fold the fruits into the dough, ensuring even distribution throughout the mixture.
6. Relocate the dough to a greased bowl, envelop with a damp cloth, and position in a warm, draft-free environment. Allow the dough to undergo its primary fermentation for 1-1.5 hours, or until it doubles in volume.
7. Deflate the risen dough by gently pressing down. Roll out into an elongated oval approximately 10 inches in length.
8. Form the almond paste into a cylindrical log. Position centrally along the dough’s length. Carefully fold the dough over the paste, meticulously sealing the edges to create a compact loaf.
9. Transfer the shaped stollen to a parchment-lined baking sheet. Drape loosely with a cloth and permit a secondary rise for 30-40 minutes.
10. Preheat the oven to 350F (175C). Bake the stollen for 30-35 minutes until it achieves a rich golden-brown hue and produces a hollow sound when gently tapped.
11. While still warm, lavish the stollen with melted butter. Generously dust with powdered sugar, creating a festive, snow-like coating. Allow to cool completely before slicing to serve.

Notes

• Customize Dried Fruits: Swap traditional raisins and cranberries with dried apricots, cherries, or sultanas for unique flavor variations and personalized taste experiences.
• Master Dough Consistency: Achieve perfect texture by adding warm milk gradually and kneading until smooth, ensuring elastic and soft bread without becoming tough or dry.
• Gluten-Free Adaptation: Replace wheat flour with gluten-free blend containing xanthan gum, maintaining structure and preventing crumbly texture for those with dietary restrictions.
• Intensify Flavor Profile: Toast nuts before adding to enhance nutty complexity and incorporate additional spices like nutmeg or allspice for deeper, more aromatic Christmas stollen.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Dutch

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 30 mg