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German Stollen Bread with Dried Fruit Recipe

Avatar photoBySara
Jump to Recipe· 4.6 from 58 reviews

If you’ve ever wanted to bring a hearty, festive aroma right into your kitchen during the holidays, this German Stollen Bread with Dried Fruit Recipe is exactly what you need. I absolutely love this recipe because it balances rich, buttery dough with a melange of rum-soaked dried fruits and warming spices—it’s like biting into a cozy Christmas hug. Whether you’re a seasoned baker or trying stollen for the first time, you’ll find this recipe wonderfully approachable and deeply satisfying. Let me walk you through how to make your own loaves that can be enjoyed over weeks or gifted to loved ones!

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Why You’ll Love This Recipe

  • Rich Flavor Profile: The soak of rum and orange juice on mixed dried fruits gives the stollen its signature depth and brightness.
  • Time-Tested Technique: Using a sponge and slow rise results in a tender, moist crumb that’s not too heavy.
  • Great Make-Ahead Bread: This stollen tastes even better after resting for a few days, making it perfect for holiday prep or gifting.
  • Customizable Ingredients: You can tweak the dried fruit and nuts to your liking, making it truly your own.
A large loaf of fruit bread covered with a thick layer of white powdered sugar sits on a white marbled surface. The loaf is partially sliced, showing two slices in front with a light brown crumb dotted with dark red cherries and nuts. To the left of the loaf is a metal sieve filled with powdered sugar. Small pine cones, green fir branches, and bright red berries decorate the corners of the scene, giving a festive feel. Photo taken with an iphone --ar 2:3 --v 7 - German Stollen Bread with Dried Fruit, traditional German Christmas bread, festive fruit bread recipe, homemade holiday stollen, dried fruit Christmas bread this …

Ingredients You’ll Need

The beauty of this recipe lies in the mix of ingredients that bring texture, flavor, and richness together—rum-soaked fruit for sweetness and tang, warm spices for coziness, and butter for that melt-in-your-mouth feel. When shopping, look for good-quality dried fruits and fresh spices for the best results.

Flat lay of dark raisins in a small white ceramic bowl, golden raisins in a small white ceramic bowl, currants in a small white ceramic bowl, diced candied orange peel in a small white ceramic bowl, dried cranberries cut into pieces in a small white ceramic bowl, whole almonds with skins scattered neatly, a small white ceramic bowl of dark rum, a small white ceramic bowl of orange juice, a small mound of all-purpose flour on a white ceramic plate, a small pile of instant dry yeast granules on a white ceramic plate, a small white ceramic bowl of warm milk, a small heap of salt on a white ceramic plate, small piles of ground cardamom, ground cloves, and ground nutmeg each separately arranged on white ceramic plates, finely grated lemon zest arranged in a small neat pile on a white ceramic plate, a small white ceramic plate with two sticks of unsalted butter, two large whole uncracked eggs with clean shells, a small white ceramic bowl of sugar, a small white ceramic bowl of vegetable oil, small white ceramic bowls of powdered sugar, ground ginger and nutmeg together arranged separately -- all ingredients arranged with perfect symmetry and realistic proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - German Stollen Bread with Dried Fruit, traditional German Christmas bread, festive fruit bread recipe, homemade holiday stollen, dried fruit Christmas bread
  • Dark raisins: The backbone of dried sweetness; plump ones are best because they soak up the rum nicely.
  • Golden raisins: Adds a lighter, fruity contrast to dark raisins.
  • Currants: Tiny bursts of tartness that balance the sweetness.
  • Diced candied orange peel or dried apricots: Offers a citrusy punch and chewy texture.
  • Dried cranberries or cherries: I love their tartness—it brightens every bite.
  • Whole almonds: For a satisfying crunch and nutty flavor; skin on or off works fine.
  • Dark rum or brandy: This is essential for soaking the fruit and infusing that holiday spirit.
  • Orange juice: Adds a fresh citrus tang to the soak.
  • All-purpose flour: Provides the sturdy base to hold all those add-ins together.
  • Instant dry yeast: Makes the dough rise beautifully without fuss.
  • Warm milk: Activates the yeast and feeds the dough for tenderness.
  • Salt: Balances sweetness and enhances the flavor.
  • Ground cardamom, cloves, nutmeg: These warm spices create the quintessential stollen aroma.
  • Lemon zest: Adds a fresh brightness that lifts the rich dough.
  • Unsalted butter: So important here—it makes the stollen tender and rich.
  • Egg yolks: Enrich the dough and help with color and texture.
  • Sugar: For sweetness in the dough.
  • Oil (for the bowl): Keeps the dough from sticking while rising.
  • Powdered sugar: The finishing touch that makes stollen look magical and adds a sweet crust.
  • Additional sugar, ginger, nutmeg (for topping): Mixed and brushed on with melted butter; it gives a spiced sweetness on the crust.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this German Stollen Bread with Dried Fruit Recipe, and you might find yourself drawn to different fruit and nut combinations based on what you have or prefer. Feel free to make it your own—this bread is pretty forgiving!

  • Fruit swaps: I sometimes use dried figs or prunes instead of currants for a richer sweetness that my family adores.
  • Nut alternatives: Walnuts or pecans can replace almonds if you want a different crunch.
  • Alcohol-free version: For kids or when you want a milder flavor, soak the fruit in orange juice alone—still delicious but less boozy.
  • Spices tweak: Add a little cinnamon or even allspice if you want a more festive aroma.

How to Make German Stollen Bread with Dried Fruit Recipe

Step 1: Soak the Fruit Overnight (or at Least an Hour!)

This is where the magic begins. Combine your dried fruit with dark rum and orange juice, then let them soak up all that liquid flavor—overnight if you can, but even an hour works in a pinch. I once skipped this step in a rush, and you could definitely taste the difference! The soaking plumps up the fruit and infuses alcohol-soaked brightness that’s signature to stollen.

Step 2: Make the Sponge for a Soft Start

In your mixer bowl, mix 2 cups of flour with yeast, then beat in warm milk until you get a thick batter-like sponge. Cover that and let it rise for an hour in a warm spot. This step ensures your bread will be tender and rise well—don’t skip it! If you’re using active dry yeast, activating it in milk first is key.

Step 3: Mix Flour, Spices, and Zest

While your sponge is rising, whisk together the rest of your flour with salt and the fragrant spices: cardamom, cloves, and nutmeg. Also, grate in fresh lemon zest to cut through the richness—this little detail really brightens up the dough.

Step 4: Combine Sponge, Butter, Eggs, Sugar, and Flour Mixture

Back to the mixer! Beat the risen sponge with butter in small increments until smooth, then add egg yolks and sugar. Gradually add your flour-spice mixture—start with a paddle attachment, then switch to the dough hook once the dough starts getting stiff and shaggy. Knead for 8-12 minutes, adding the last of the flour until the dough is soft and just pulls away from the sides. Patience here results in that perfect texture.

Step 5: First Rise in a Warm, Oiled Bowl

Shape your dough into a ball, coat with oil, and cover tightly. Let it rise in a warm spot until doubled—about 1.5 hours. I usually put mine in my turned-off oven with the light on; it’s consistently warm enough.

Step 6: Knead in the Fruit and Almonds

Drain your soaked fruit, then knead it with the almonds into your dough. This step can feel a bit sticky, but don’t be shy—use a floured surface and your hands to make sure everything’s well incorporated. Let the dough rest for 10 minutes after kneading to relax before shaping.

Step 7: Shape into Ovals with Ridges

Divide your dough into four equal pieces and shape each into an 8-inch oval. Fold one-third of the dough over the middle, then fold the other flap over that, leaving a one-inch ridge, then taper the ends by cupping your hands. Your loaves might look a little rustic, but that’s part of the charm! Lay them on parchment-lined sheets, cover, and let rise again until doubled—around an hour.

Step 8: Bake, Brush with Spiced Butter, and Cool

Bake your loaves for 25 minutes, then swap and rotate pans for even browning; bake another 15-20 minutes until golden and 190°F inside. While still warm, brush with melted butter and sprinkle the ginger, nutmeg, and sugar topping—that glaze adds an irresistible spiced crunch. Cool completely, then wrap tightly. Here’s what I learned: don’t rush the cooling—it keeps the shape and texture intact.

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Pro Tips for Making German Stollen Bread with Dried Fruit Recipe

  • Warm Environment for Rising: I found placing the dough in a slightly warmed oven (light on only) helps speed up rising if your kitchen is cool.
  • Fruit Soak Time: Soaking overnight gives the best flavor, but if short on time, a warm microwave soak for 2 minutes and 1-hour rest still works nicely.
  • Kneading Consistency: Switch from paddle to dough hook when dough gets stiff to avoid overworking and get the right texture.
  • Cooling Properly: Cool loaves completely on wire racks before wrapping to prevent sogginess—a step I initially skipped and regretted!

How to Serve German Stollen Bread with Dried Fruit Recipe

The image shows a white plate with brown floral patterns, holding four uneven slices of fruit bread with visible dried fruit pieces inside. The bread slices are lightly dusted with powdered sugar. On the plate near the bread, there is a small spread of white cream or butter with a silver knife resting on the plate. Above the plate, a green cup and saucer filled with foamed coffee is seen, accompanied by a silver spoon with some froth on it. In the top left corner, a small white vase with orange-red berries and green leaves is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - German Stollen Bread with Dried Fruit, traditional German Christmas bread, festive fruit bread recipe, homemade holiday stollen, dried fruit Christmas bread

Garnishes

I’m all about the classic finish here—dusting the stollen generously with powdered sugar right before serving. It not only looks festive but adds a sweet powdery crunch. I sometimes add a little extra melted butter and a sprinkle of cinnamon sugar on top for an extra cozy touch.

Side Dishes

This bread pairs beautifully with a hot cup of tea or coffee, and I love serving it alongside a sharp cheddar or a creamy Brie for a savory balance. It’s also fantastic with a dollop of butter, honey, or even a homemade jam—trust me, your guests will go crazy for the combo!

Creative Ways to Present

For a holiday gathering, I like to slice the stollen into thick wedges, arrange them on a festive platter, and dust with extra powdered sugar. Adding some holly sprigs or cinnamon sticks around the plate gives a charming, rustic vibe that’s perfect for Christmas morning.

Make Ahead and Storage

Storing Leftovers

My family usually can’t resist finishing the stollen quickly, but when I do have leftovers, I wrap each loaf tightly in plastic wrap and then foil, storing them in a cool, dry place outside the fridge. This way, the stollen stays moist but develops a wonderfully firm crust over days.

Freezing

I’ve frozen fully cooled stollen loaves wrapped tightly in plastic and foil, and they thaw really well at room temperature overnight. The texture remains great, making this a perfect treat to bake in advance for busy holidays.

Reheating

For a fresh-from-the-oven feel, I pop slices wrapped in foil into a 300°F oven for about 10 minutes. This gently warms through the bread without drying it out, bringing back that comforting aroma and soft crumb.

FAQs

  1. Can I make German Stollen Bread without alcohol?

    Absolutely! You can omit the rum or brandy and simply soak the dried fruit in orange juice or even apple juice. The bread will still be moist and flavorful, just less boozy—perfect if you want a kid-friendly version or prefer less alcohol taste.

  2. How long can I store German Stollen Bread with Dried Fruit?

    When wrapped tightly and stored in a cool, dry place (not refrigerated), stollen can last up to two weeks. In fact, the flavors mature and deepen over time, making it ideal to bake ahead of your holiday celebrations.

  3. Can I use active dry yeast instead of instant yeast?

    Yes! If using active dry yeast, dissolve it in the warm milk first and let it sit for about 5 minutes until bubbly before adding the flour to make the sponge. This extra step ensures your yeast activates properly for a good rise.

  4. What if my dough seems too sticky when adding fruit?

    It’s normal for the dough to get sticky when you fold in all the soaked fruit and nuts. Lightly flour your work surface and your hands, then knead gently to incorporate everything. If it feels overly wet, sprinkle a little more flour, but be careful not to dry it out—sticky dough makes for a soft loaf!

Final Thoughts

This German Stollen Bread with Dried Fruit Recipe holds a special place in my holiday baking lineup. I love how it fills the kitchen with the scent of spices and citrus, and the first dusting of powdered sugar always feels like a small celebration. Making stollen has become my way of welcoming the season with warmth and tradition. I truly hope you enjoy making and sharing these loaves as much as I do—there’s something magical about biting into slice after slice of buttery, spiced, fruit-studded bread while cozying up with family or friends. Give it a try—you won’t regret it!

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German Stollen Bread with Dried Fruit Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 58 reviews
  • Author: Harper
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 24 servings (4, 10-inch loaves)
  • Category: Bread
  • Method: Baking
  • Cuisine: German
Print Recipe

Description

This traditional German Christmas Stollen is a rich, buttery fruit bread loaded with rum-soaked dried fruits, almonds, and candied citrus peel. Delicately spiced with cardamom, cloves, and nutmeg, this festive loaf is perfect for holiday celebrations and gifts. It requires time for soaking fruit and several rises but rewards with a tender, flavorful bread dusted generously with powdered sugar.

Ingredients

Soaked Fruits

  • 1/3 cup dark raisins
  • 1/3 cup golden raisins
  • 1/2 cup currants
  • 1/2 cup diced candied orange peel, or apricots cut into 1/4-inch dice
  • 2/3 cup dried cranberries, cherries, or other tart dried fruit cut into 1/4-inch pieces
  • 1 cup whole almonds, with or without skins
  • 1/2 cup dark rum or brandy
  • 1/4 cup orange juice

Dough

  • 5 cups (600g) all-purpose flour, divided, plus more as needed
  • 2 1/4 teaspoons (1 packet) instant dry yeast
  • 1 1/4 cups warm milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Finely grated zest of 1 lemon
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 2 large egg yolks, at room temperature
  • 1/3 cup sugar
  • 2 teaspoons oil (vegetable or similar), to coat the bowl

Topping

  • 1/2 cup sugar
  • 1 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 6 tablespoons unsalted butter, melted
  • About 1 cup powdered sugar (for serving)

Instructions

  1. Soak the Fruit: In a medium bowl, combine all the dried fruit with the rum and orange juice. Let soak overnight to hydrate and plump the fruit. Alternatively, microwave uncovered for 2 minutes until warm, then cover and let soak at least 1 hour. (Do not soak almonds.)
  2. Make the Sponge: Add 2 cups of flour and the instant yeast to the stand mixer bowl fitted with paddle attachment. Stir just until combined. Add warm milk and beat on medium-high speed for 1 minute to form a sponge. Cover with plastic wrap and let rise in a warm spot for 1 hour until bubbly and risen.
  3. Mix Dry Ingredients: In a large bowl, whisk together the remaining 3 cups flour, salt, cardamom, cloves, and nutmeg.
  4. Incorporate Butter, Egg Yolks, and Sugar: Return sponge to mixer with paddle attachment, mix in lemon zest. Add softened butter 2 tablespoons at a time, beating to incorporate fully. Add egg yolks and beat to combine, then beat in sugar.
  5. Add Remaining Flour Mixture and Knead: On low speed gradually add 2 1/2 cups of the flour and spice mix until dough becomes stiff and shaggy. Switch to dough hook and knead on low for 4-6 minutes. Add remaining flour mixture 2 tablespoons at a time, knead another 4-6 minutes until dough is soft, elastic, and pulls away from bowl.
  6. First Rise: Lightly oil a large bowl. Shape dough into ball, place in bowl and turn to coat in oil. Cover with plastic wrap; let rise in warm place for 1 1/2 hours or until doubled in size.
  7. Incorporate Fruit and Nuts: Drain soaked fruit well. Knead fruit and almonds into dough in bowl, then transfer to floured surface and knead for 1-2 minutes until well distributed. Let dough rest 10 minutes to relax.
  8. Shape Loaves: Line two baking sheets with parchment. Divide dough into 4 equal portions. Pat each into an 8-inch round. Fold one third of the dough toward the center, then fold the other flap over it leaving a 1-inch ridge. Taper the ends to form an oval loaf with a ridge on top. Place loaves 3 inches apart on sheets.
  9. Final Rise: Loosely cover loaves with plastic wrap and let rise in warm spot until doubled, about 1 hour.
  10. Preheat Oven and Bake: Preheat oven to 350°F (175°C) about 20 minutes before loaves finish rising. Bake loaves on two racks for 25 minutes, then swap top and bottom racks and rotate pans 180°. Continue baking 15-20 minutes more until golden brown and internal temperature reaches 190°F (88°C). Cover loosely with foil if browning too fast.
  11. Apply Butter and Spiced Sugar: Mix sugar, ginger, and nutmeg. While loaves are warm, brush with melted butter and sprinkle with spiced sugar.
  12. Cool and Store: Cool loaves completely on wire racks. Wrap tightly in plastic wrap and foil. Store in cool, dry place for at least 3 days before serving for best flavor. Keeps up to 2 weeks. Before serving, dust generously with powdered sugar and optionally serve with butter, honey, or jam.

Notes

  • Traditional German stollen is rich, buttery, and packed with rum-soaked dried fruit and nuts, making it a festive holiday bread.
  • This bread improves with age and can be made weeks ahead, ideal for gift-giving.
  • Ensure the dough is not too dry; add flour sparingly during kneading to maintain softness.
  • Use fresh yeast or adjust rising times if needed depending on kitchen temperature.
  • Serving suggestion: slice thickly and enjoy with butter, honey, or jam for a festive treat.

Nutrition

  • Serving Size: 1 slice (1/24th of total)
  • Calories: 361 kcal
  • Sugar: 27 g
  • Sodium: 133 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 53 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 52 mg
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Hey, I’m Sara Bennett! 👩‍🍳 Recipe lover, flavor chaser, and perpetual taste-tester. Around here you’ll find quick, feel-good recipes that make weeknights easier and weekends extra tasty. Grab a spatula and let’s cook up some fun! 🎉🍴

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