Go Back
Easy Stollen Bread Recipe

Easy Stollen Bread Recipe

Celebrate the season with a tender, fruit-packed Stollen loaf wrapped around a soft marzipan center and finished with a snowy sugar crust.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours 40 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.6 cup mixed dried fruit raisins, currants, or cranberries; chop large pieces
  • 3 tbsp dark rum or orange juice for soaking fruit
  • 0.8 cup whole milk warmed to 105–110°F
  • 2 tsp active dry yeast
  • 7 tbsp granulated sugar divided
  • 0.5 cup unsalted butter softened
  • 2 count eggs room temperature
  • 1.25 tsp vanilla extract
  • 2 tsp lemon zest finely grated
  • 1 tsp fine sea salt
  • 0.25 tsp ground cardamom
  • 0.5 tsp ground cinnamon
  • 3.75 cup all-purpose flour spooned and leveled
  • 0.4 cup sliced almonds lightly toasted if desired
  • 0.45 cup candied citrus peel chopped
  • 6 oz marzipan shape into a short log
  • 2.5 tbsp unsalted butter melted, for brushing
  • 0.6 cup powdered sugar for coating

Instructions

Preparation Steps

  • Soak the dried fruit in rum or orange juice for 30 minutes; drain and pat dry.
  • Bloom the yeast by mixing warm milk with 1 tablespoon sugar and the yeast; rest until foamy, 5–10 minutes.
  • Cream softened butter with remaining sugar until light. Beat in eggs, vanilla, lemon zest, salt, cardamom, and cinnamon.
  • Stir in the yeast mixture. Mix in half the flour, then the rest, until a soft dough forms.
  • Knead on a lightly floured surface until smooth and elastic, 7–9 minutes. Knead in fruit, peel, and almonds last.
  • Place dough in a greased bowl, cover, and let rise until doubled, about 60–75 minutes.
  • Pat dough into an oval. Set the marzipan log slightly off-center, fold dough over, and seal to create the classic stollen shape.
  • Transfer to a lined baking sheet, cover, and proof until puffy, 30–45 minutes. Preheat oven to 350°F.
  • Bake until deep golden and 200°F inside, 35–40 minutes. Brush hot loaf with melted butter.
  • Shower generously with powdered sugar. Cool completely, then dust again before slicing.

Notes

Swap the rum for orange juice for an alcohol-free loaf, or use a mix of dried cherries and apricots. Stollen tastes even better the next day—wrap tightly and store at room temperature for 4–5 days, or freeze for up to 2 months.
This recipe is an original creation inspired by classic Easy Stollen Bread Recipe flavors. All ingredient ratios and instructions are independently developed.