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Festive German Stollen with Dried Fruit Recipe

Avatar photoByAnna
Jump to Recipe· 4.8 from 64 reviews

If you’re on the hunt for a cozy, holiday-worthy treat that feels like a warm hug from Germany itself, you’re in the right place. I’m so excited to share my Festive German Stollen with Dried Fruit Recipe — it’s packed with juicy dried fruits, fragrant spices, and buttery richness that blossoms into a loaf you’ll be proud to slice and share. Whether you’re new to stollen or a seasoned fan, this recipe will quickly become a holiday tradition because, trust me, it’s fan-freaking-tastic!

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Why You’ll Love This Recipe

  • Authentic Flavor Boost: The blend of cardamom, cloves, nutmeg, and citrus zest layers classic German holiday spices into every bite.
  • Fruit-Loaded and Fruity-Delicious: Soaking the dried fruit in rum and orange juice makes them plump and bursting with rich, tangy sweetness.
  • Perfectly Tender Texture: The careful use of yeast with a sponge method gives you a moist yet sturdy loaf that holds its shape beautifully.
  • Make-Ahead Friendly: This stollen tastes even better after resting a few days — making your holiday prep just that much easier.
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 - Festive German Stollen with Dried Fruit, German Christmas Stollen, Holiday German Fruit Bread, Traditional German Stollen, Dried Fruit Christmas Bread this …

Ingredients You’ll Need

This recipe is all about combining the right dried fruits with warm spices and buttery dough to get that signature depth of flavor. I always recommend picking the best dried fruits you can find — it really makes a difference!

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 - Festive German Stollen with Dried Fruit, German Christmas Stollen, Holiday German Fruit Bread, Traditional German Stollen, Dried Fruit Christmas Bread
  • Dark raisins: They bring that deep sweetness and chewiness that’s essential to stollen.
  • Golden raisins: Offer a lighter, fruity contrast to dark raisins for balance.
  • Currants: Small bursts of tartness add complexity to the fruit mix.
  • Candied orange peel or apricots: They brighten the flavor with citrus notes or extra chewiness.
  • Dried cranberries or cherries: These tart fruits cut through the richness beautifully.
  • Whole almonds: Crunchy, toasty almonds add a lovely texture contrast; skins on or off works.
  • Dark rum or brandy: Soaking the fruit in alcohol helps plump them up and infuse mellow warmth.
  • Orange juice: Adds fresh citrus sweetness to brighten all those dried fruits.
  • All-purpose flour: The base for light, sturdy dough for shaping those beautiful loaves.
  • Instant dry yeast: For predictable rising power and ease of use.
  • Warm milk: Helps activate the yeast and adds tenderness to the dough.
  • Salt and warm spices (cardamom, cloves, nutmeg): These combine for classic stollen aroma and flavor depth.
  • Lemon zest: Adds fresh citrus brightness to balance the sweetness.
  • Unsalted butter: Both for tender dough and brushing on top for that rich finish.
  • Egg yolks: Enrich the dough, giving it that soft, rich texture.
  • Sugar and spiced sugar blend: Sweetens the dough and finishes the loaves with a delightful crust.
  • Oil (for bowl coating): Keeps dough from sticking while rising.
  • Powdered sugar: Essential final dusting for that snowy festive look and extra sweetness.
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 how flexible the Festive German Stollen with Dried Fruit Recipe is — feel free to tailor it to your taste or dietary needs. I’ve played around with some tweaks over the years, and you can too.

  • Nut substitutions: I once swapped almonds for toasted hazelnuts, which gave the stollen a wonderfully toasty, earthy note that my family adored.
  • Fruit mix variations: Swap dried apricots for pineapple or figs to surprise your palate with bright or deep fruit flavors.
  • Alcohol-free version: Just replace the rum with orange juice and soak the fruits a bit longer; it’s just as delicious.
  • Gluten-free adjustments: While I haven’t tried this with gluten-free flour blends myself, using a reliable mix and extra binding agents can work with careful kneading.

How to Make Festive German Stollen with Dried Fruit Recipe

Step 1: Soak the Fruits to Plump and Sweeten

The very first thing I do — and I can’t stress this enough — is soaking the dried fruit in dark rum and orange juice overnight. I discovered this trick fairly early on in my baking adventures, and it totally transforms the texture. The fruits soak up all those juices and become juicy, tender, and bursting with flavor. If you’re short on time, you can microwave the mixture for 2 minutes, then let it soak covered for an hour; just don’t skip soaking altogether!

Step 2: Make the Sponge for a Light Dough

You’ll mix 2 cups of flour with instant yeast and warm milk to create a sponge — essentially a starter that gets all those yeasty flavors going. It’s one of those little touches I’ve learned that makes your stollen rise beautifully and have that soft, tender crumb. Let it rest covered in a warm spot for an hour until bubbly and aromatic.

Step 3: Mix the Dough and Knead with Love

While the sponge is doing its magic, whisk together your dry spices and the rest of the flour. Then, using a stand mixer, gradually combine the sponge with butter, egg yolks, sugar, and the spiced flour. You’ll start with the paddle attachment until thick, then switch to the dough hook for kneading. I’ve found that kneading for a good 8-12 minutes gives the dough excellent texture — soft enough but not sticky, and it pulls away from the sides of the bowl beautifully.

Step 4: First Rise in a Warm, Oiled Bowl

Form the dough into a ball and coat it well in a lightly oiled bowl. Cover tightly and let it rise for about 1.5 hours until doubled — I keep mine near a warm oven to help it rise evenly. I used to worry about this part, but once you get a feel for the dough’s texture (soft and pillowy), rising time can be adjusted slightly if your kitchen is cooler.

Step 5: Incorporate the Fruit and Almonds Gently

Drain the soaked fruit, then carefully fold it and the almonds into the dough. This is my favorite part because the dough becomes studded with jewels of fruit and nuts. Be gentle but thorough — you want an even distribution without smashing the fruit. After kneading a bit more on a floured surface, let the dough rest for 10 minutes to relax before shaping.

Step 6: Shape Into Traditional Oval Loaves

Divide the dough into four equal pieces and shape each into that classic stollen oval by folding and tapering the ends to create a ridge. Don’t worry if your loaves aren’t museum-perfect at this stage — they always bake into wonderfully rustic, inviting shapes. Place them spaced on parchment-lined baking sheets, cover loosely, and let rise until doubled again.

Step 7: Bake to a Delicious Golden Brown

Preheat your oven and bake the loaves for about 40-45 minutes, rotating pans halfway through to ensure even browning. If they start browning too quickly, tent them with foil. I always check doneness with a thermometer; 190°F at the center means your stollen is perfectly baked — soft but fully cooked. Let them cool on racks; this is where patience really pays off.

Step 8: The Magical Butter and Spiced Sugar Glaze

While the loaves are still warm, brush generously with melted butter and sprinkle with sugar mixed with ginger and nutmeg. This step is what gives the crust that signature shiny, sweet-spiced crunch. After cooling completely, wrap well and store for at least three days — this resting period mellows flavors, and your patience will be rewarded with the most wonderful taste.

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Pro Tips for Making Festive German Stollen with Dried Fruit Recipe

  • Soak Your Fruit Overnight: Even though it takes extra time, soaking overnight gives the best flavor and texture — rushing this step really shows.
  • Trust the Sponge Rise: Don’t skip or shorten the fermentation — that bubbly sponge is key to lightness and deep flavor.
  • Use an Instant-Read Thermometer: It removes guesswork on bake time so your stollen isn’t under- or overbaked.
  • Wrap and Rest Before Serving: Resist immediate slicing and enjoy the flavor maturation after a few days wrapped tightly.

How to Serve Festive German Stollen 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 - Festive German Stollen with Dried Fruit, German Christmas Stollen, Holiday German Fruit Bread, Traditional German Stollen, Dried Fruit Christmas Bread

Garnishes

I love dusting the stollen liberally with powdered sugar just before serving — it looks like a snowy winter morning. A slather of soft butter or a drizzle of honey on each slice takes it over the top. Sometimes, I add a thin smear of good-quality fruit jam for a little extra fruitiness.

Side Dishes

This stollen pairs perfectly with a cup of mulled wine or spiced tea. For a festive brunch, serve alongside scrambled eggs and smoked salmon, or keep it simple with coffee and fresh fruit to balance the richness.

Creative Ways to Present

For holiday gatherings, I sometimes wrap individual stollen slices in festive parchment paper tied with twine — it makes sweet little edible gifts. Another fun idea is to serve the stollen warm with a scoop of cinnamon-spiced whipped cream for an indulgent dessert twist.

Make Ahead and Storage

Storing Leftovers

I store leftover stollen wrapped tightly in plastic wrap and then foil, keeping it at room temperature in a bread box or cool spot. It stays beautifully moist and flavorful for up to two weeks. I learned that refrigeration dries this bread out, so I avoid that unless it’s very warm and humid.

Freezing

Freezing works well if you want to make stollen in advance. I slice it first, wrap individual pieces tightly in cling film, and place them in a zip-top freezer bag. When thawed slowly in the fridge overnight, they taste almost as fresh as the day you baked them.

Reheating

To revive a slice, I warm it gently in a low oven (around 300°F) for 10 minutes or pop it in the toaster oven — just long enough to soften without drying. The addition of butter or jam at serving also helps bring back moistness and flavor.

FAQs

  1. Can I make this Festive German Stollen with Dried Fruit Recipe without alcohol?

    Absolutely! You can simply replace the rum or brandy with extra orange juice or apple juice. Just extend the soaking time to ensure the dried fruits become plump and flavorful. The alcohol mainly enhances the fruit’s richness but isn’t essential for delicious stollen.

  2. How long does stollen keep once baked?

    When stored wrapped tightly in plastic wrap and foil at room temperature, stollen stays fresh and moist for up to two weeks. Avoid refrigeration to prevent drying out. The flavors actually improve as it rests a few days, making it perfect for holiday prep.

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

    Yes! If using active dry yeast, dissolve it in the warm milk first and let it activate until bubbly (about 5 minutes) before combining with the flour for the sponge. This helps ensure your dough rises properly and maintains the texture.

  4. Is it necessary to let the stollen rest before eating?

    While you can enjoy stollen fresh, letting it rest wrapped for at least 3 days (and up to 2 weeks) really deepens the flavors and softens the texture beautifully. It’s a step I learned to appreciate over time — well worth the wait!

Final Thoughts

This Festive German Stollen with Dried Fruit Recipe is so close to my heart because it brings a taste of tradition, warmth, and celebration all wrapped up in one perfect loaf. I hope you find the same joy baking and sharing it with your loved ones as I do. Remember, the best stollen is made with care, patience, and a touch of love — so bake yours, wrap it up, and get ready for a festive treat that truly shines. I can’t wait to hear what you think about it!

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Festive German Stollen with Dried Fruit Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 64 reviews
  • Author: Anna
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 4 loaves (approximately 24 servings total)
  • Category: Baking
  • Method: Baking
  • Cuisine: German
Print Recipe

Description

This traditional Christmas Stollen recipe yields rich, moist loaves studded with a colorful blend of dried fruits and almonds soaked in rum and orange juice. Flavored with warming spices like cardamom, cloves, nutmeg, and ginger, and finished with a buttery spiced sugar glaze, these festive loaves are perfect for holiday celebrations. The dough is enriched with egg yolks and butter, allowed to rise twice for a light texture, then baked until golden and dusted generously with powdered sugar.

Ingredients

Fruit Mixture

  • 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, to coat the bowl (vegetable oil)

Spiced Sugar Glaze

  • 1/2 cup sugar
  • 1 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 6 tablespoons unsalted butter, melted

For Serving

  • About 1 cup powdered sugar

Instructions

  1. Soak Fruit
    In a medium bowl, combine all dried fruit with rum and orange juice. Allow to soak overnight for best flavor absorption. Alternatively, microwave uncovered for 2 minutes until warm, then cover and soak at least 1 hour. Note that the almonds remain unsoaked.
  2. Make Sponge
    In the mixer bowl fitted with paddle attachment, combine 2 cups flour and yeast. Stir to combine. Add warm milk and beat at medium-high speed for 1 minute to form a sponge. Cover bowl with plastic wrap and let rise in a warm place for 1 hour until bubbly. (If using active dry yeast, proof yeast in warm milk until bubbly before mixing with flour.)
  3. Mix Dry Ingredients
    In a large bowl, whisk together remaining 3 cups flour, salt, cardamom, cloves, and nutmeg.
  4. Combine Dough
    Return sponge bowl to mixer fitted with paddle. At medium speed, mix in lemon zest. Add softened butter 2 tablespoons at a time, beating well after each addition until thick batter forms. Beat in egg yolks and then sugar. Switch to low speed and gradually add 2 1/2 cups flour mixture, reserving 1/2 cup. When dough is stiff and shaggy, switch to dough hook. Knead on low speed 4-6 minutes, then gradually add remaining flour mixture 2 tablespoons at a time until incorporated. Continue kneading 4-6 more minutes until dough is soft, elastic, and pulls away from bowl sides.
  5. First Rise
    Lightly oil a large bowl with vegetable oil. Shape dough into a ball, place in bowl and turn to coat with oil. Cover with plastic wrap and let rise in warm place for 1 1/2 hours or until doubled in size. In cold kitchens, rising may take longer.
  6. Incorporate Fruit and Nuts
    Drain soaked fruit. Knead fruit and almonds into dough with one hand steadying bowl, until well distributed. Turn dough out onto floured surface and knead 1-2 minutes more until evenly mixed. Let rest 10 minutes.
  7. Shape Loaves
    Line two baking sheets with parchment paper. Divide dough into 4 equal pieces. Pat each piece into an 8-inch round. Fold one-third toward center, then fold the other flap over leaving about a 1-inch ridge. Shape into an oval with tapered ends using cupped hands. Place shaped loaves 3 inches apart on baking sheets.
  8. Second Rise
    Cover loaves loosely with plastic wrap and let rise in warm place until doubled, about 1 hour.
  9. Preheat Oven
    About 20 minutes before final rise completes, preheat oven to 350°F (175°C).
  10. Bake
    Bake loaves for 25 minutes. Rotate pans top to bottom and 180°, then bake an additional 15-20 minutes until golden and internal temperature reaches 190°F. If browning too fast, cover loosely with foil.
  11. Glaze and Cool
    Mix sugar, ginger, and nutmeg in a small bowl. While loaves are warm, brush with melted butter and sprinkle with spiced sugar. Cool 10 minutes in pans, then transfer to wire racks set over parchment to cool completely.
  12. Store and Serve
    When cool, wrap loaves tightly in plastic and foil. Store at room temperature in a cool, dry spot for at least 3 days and up to 2 weeks before serving. Dust generously with powdered sugar through a strainer just before serving. These stollen loaves pair wonderfully with butter, honey, or jam.

Notes

  • For best flavor, soak dried fruit overnight; a shorter soak will still work but reduces depth.
  • Ensure warm milk is not too hot to preserve yeast activity.
  • The dough is rich and sticky, use plenty of flour on work surface to prevent sticking.
  • Rising times may vary depending on kitchen temperature.
  • Internal temperature of 190°F ensures perfectly baked loaves without dryness.
  • Stollen improves with rest, allowing flavors to meld; avoid refrigerating to prevent dryness.
  • Serving suggestion: spread with butter, honey, or jam for extra indulgence.
  • Can be frozen wrapped tightly for up to 3 months; thaw completely before serving.

Nutrition

  • Serving Size: 1 slice (approx. 1/24th of a loaf)
  • Calories: 280
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 55mg
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Hi, I’m Anna Voloshyna! 🍴 I share the latest viral recipes and kitchen hacks—easy, delicious dishes you’ll actually want to cook. Let’s make your next meal trend-worthy!

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