Michigan Flag Michigan


This bread studded with candied fruit is a traditional German Christmas treat. It’s called Weihnachtsstollen or Christstollen in Germany. The treat dates to about 1400 though over the centuries, stollen became a sweeter bread made with richer ingredients. Beginning in the mid-1500s, stollen was a traditional Christmas gift to the rulers of Saxony from the populace and was often made on a massive scale. In the US, stollen is also prepared as a Christmastime sweet

Recipe Servings: 2

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Gluten Free
Dairy Free


  • 1 cup mixed candied fruit
  • 1 cup raisins
  • 3 Tbsp dark rum or orange juice
  • 1 Tbsp or 1 package (¼ oz) active dry yeast
  • ¼ cup warm water
  • ⅔ cup milk
  • 1 tsp and ⅓ cup honey  
  • 4–5 cups unbleached all-purpose flour, divided
  • 1 large egg, beaten
  • ½ cup unsalted butter, softened
  • 1 Tbsp lemon zest, finely grated 
  • 1 tsp salt
  • ½ tsp ground mace
  • ½ cup toasted almonds, chopped
  • Nonstick cooking spray, as needed to grease bowl
  • 2 Tbsp unsalted butter, melted
  • 2 tsp ground cinnamon
  • 3 Tbsp sugar
  • ½ cup powdered sugar


  1. In a medium bowl, combine mixed fruit, raisins, and rum, if using.
  2. Mix to coat, cover, and set aside, stirring occasionally.
  3. In a large bowl, add water and sprinkle in yeast.
  4. Heat the milk to 110°F and add.
  5. Mix in 1 teaspoon honey and 1 cup flour, blending well, then cover with plastic wrap and let rest for about 30 minutes, until light and full of bubbles.
  6. Combine the yeast mixture with the fruit mixture, ⅓ cup honey, egg, butter, zest, salt, mace, almonds, and 2 cups flour in a large mixing bowl.
  7. Beat well, using the paddle on low speed if using a mixer, about 2 minutes.
  8. Gradually add the remaining flour ¼ cup at a time.
  9. Continue to beat until dough begins to pull away from side of the bowl.
  10. Change to the dough hook and knead, continuing to add flour 1 tablespoon at a time, until the dough begins pulling away from sides of bowl.
  11. Knead 4–5 minutes on medium-low.
  12. If working by hand, turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.
  13. Transfer the dough to a greased bowl, turning to coat.
  14. Cover with a towel and let rise for 60 minutes, until size is doubled.
  15. Place dough on lightly-oiled work surface.
  16. Dividing the dough in half, roll halves into a 7 x 9-inch oval.
  17. Brush with melted butter.
  18. Grease a baking sheet using nonstick cooking spray.
  19. Whisk together the cinnamon and sugar in a small bowl.
  20. Sprinkle the mixture over one half of the ovals of dough.
  21. Fold in half lengthwise and gently place on prepared baking sheet.
  22. Press down lightly to shape, cover with a cloth, and let rise 45 minutes.
  23. Preheat oven to 375°F.
  24. Bake for 25 minutes.
  25. Immediately remove from baking sheet and cool on a rack.
  26. Sprinkle heavily with powdered sugar prior to serving.

Sign In

Please enter your user name and password or your library card number.