German Christmas Stollen

The German Christmas Stollen is an bakery product for the cold season. It’s full of nutritions and taste .


For baking

1 kg Flour

500g Raisins

250g Sultanas

500g Butter

200g Sugar

200g Chopped Almonds

250 ml Milk

150g Candied Lemon Peel

100g Candied Orange Peel

10g Kardamom

75g Yeast

15g Vanilla Powder or 25 g Vanilla Sugar

Skin of a Lemon, grinded

A pinch of Salt

6 Spoons of Rum or Rum Flavoring

After baking

125g Butter

150g iced sugar



Day before baking

Pur the rum over the mixed raisines and sultanas at least 12 hours before you start baking. The solution without alcohol is, to use a rum flavoring.

Baking day

Keep all ingredience on room temperature.

Dissolve yeast in milk in a small bowl and add a spoon of sugar. Let it rest for at least 10 minutes.

Mix the warmed butter with sugar till  it’s creamy.  Add the fresh shopped kardamom and the grinded skin of the lemon and a pinch of salt.  Add milk, flour, chopped almonds and the yeast liquid. Stirr it to dough. Turn the dough out on a  smooth surface or keep it in a very big bowl. Kneed in raisins, sultanas,  candied lemon and orange peel. Cover it with a tea towel. Let the dough rest  for 1 hour. Kneeding again, form 2 or 3 loafs. Form the loafs high because they will melting for some degree in the oven.

Baking at 170°C in the preheated oven for 50 minutes. Use the underpart from the oven. Otherwise the surface of the loafs may get to dark and crusty. The raisins and sultanas on the surface will be burned and get an bitter taste. Let enough space for the loaf because the dough tend to melt in the oven. Stitch with an wooden stick in the loaf. If no dough sticking, finish the baking process.

After baking coating the heated butter over the loafs. Spread the iced sugar with a strainer over the loafs evenly. Store the loafs in a cool place. For best taste wait 3 days until start eating, if possible.