Encyclopedia of Food and Cookery

One of the most popular German fruit breads. Various stollen are made for Christmas, a time of great rejoicing, and the most famous was developed in Dresden. Its rather dry dough holds together the lovely fruit and nut treats of Christmas – almonds, raisins, currants and brightly coloured glacé fruits.

It is customary to bake two stollen at a time – one for the household and one to give away. Stollen improves on keeping and once it becomes over-dry, it is almost as good to eat cut into slices and toasted back to freshness.


Quantity Ingredient
2 strips glace angelica, cut into 1 cm dice
40g raisins
75g currants
105g glace cherries, halved
125g mixed glace peel, chopped
80ml rum
750g plain flour
large pinch salt
80ml milk, warmed
45g compressed yeast
185g butter
115g caster sugar
2 eggs, lightly beaten
60g blanched slivered almonds
butter, melted, to finish
icing sugar, sifted, to finish
caster sugar, to finish


  1. Place angelica, raisins, currants, cherries and peel in a bowl and pour rum over. Toss well and allow to stand for 2 hours or preferably overnight.
  2. Sift flour and salt into a bowl. Place warm milk in another bowl, add yeast and butter and stir until yeast is dissolved. Mix in sugar and eggs. Make a well in centre of flour, pour in yeast mixture and mix until smooth, commencing with a wooden spoon and then finishing off with the hand.
  3. When dough leaves sides of bowl, turn onto a lightly floured board and knead until smooth and elastic – this may take 10–15 minutes. Place dough into a clean greased bowl, cover with a damp cloth and leave to rise in a warm place for 50–60 minutes or until doubled in bulk.
  4. When risen, knock dough down and shape into a square. Drain rum-soaked fruits, dry well on paper towels and toss in a little flour. Spoon into middle of dough square with almonds. Fold dough over fruits, and knead fruits lightly into dough. Return to greased bowl, cover and leave in a warm place to rise for 30–45 minutes.
  5. Knock dough down and turn onto floured board. Halve dough. Roll out each portion into an oval about 2 cm thick. Brush with melted butter, and sprinkle with a little caster sugar. Fold each portion’s long edges inwards, overlapping the centre with each edge by about 2.5 cm. Press edges gently to keep in place.
  6. Lightly flour hands, taper ends of stollen slightly and pat sides to mound stollen in centre. The finished loaves should be about 8 cm wide. Place on a greased baking tray. Brush with a little butter and let rise in a warm place for about 1 hour or until doubled in bulk.
  7. Bake in a preheated moderately hot oven (190°C) for about 45 minutes or until golden brown and crusty. Cool on a wire rack. Dust heavily with sifted icing sugar before slicing and buttering.


  • Poppy seed stollen (mohnstollen): Omit all fruits, using almonds only. When each portion of dough is rolled into a flat oval, brush with melted butter and fill each with half of following mixture: 250 g poppy seeds, ground and simmered in 250 ml milk with 85 g raisins for 5 minutes; 125 g chopped mixed glacé peel; 110 g sugar; ½ teaspoon cinnamon; 1 tablespoon rum; few drops rose water. Fold and bake as for main recipe.
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