Home » Recipes » Breads and Rolls » Stollen




5.0 rating based on 12,345 ratings
5/5 (3)
Course: Breads and RollsDifficulty: Medium



Stollen is a yeast bread filled with nuts and dried fruits. A Christmas tradition in Germany, it’s perfect for serving on Christmas morning. This recipe is for a HUGE batch suitable for giving away as gifts. It can be made ahead and frozen.


  • 9 cups warm milk

  • 1 cup margarine

  • 12 eggs (small to medium sized)

  • 2 cups sugar

  • 5 packages packages dry yeast

  • 1-1/2 tablespoon salt

  • 25 cups flour

  • rind of 1 lemon

  • juice of 2 lemons

  • 1 lb candied red cherries

  • 1 lb candied pineapple

  • 1 lb candied green cherries

  • 1 lb raisins

  • 3 cups nuts (hickory, pecans, and/or walnuts)

  • 5 cups powdered sugar, for garnish


  • Heat milk till skin forms. Add margarine, sugar, salt, lemon juice and rind. Dissolve yeast in part of the cooled milk mixture. Stir to dissolve sugar, add beaten eggs when mixture has cooled. Stir in 10 cups of flour with wooden spoon. Add all the fruit and nuts, then knead in the rest of the flour. This will take some time as the dough should not stick to your hands. Knead until smooth and elastic. Cover with cloth and place in a warm place until double in size. Grease 10 loaf pans, shape into loaves, and let rise again till double its size. Preheat oven to 325F. Beat 1 egg with 1 tablespoon water and brush tops of loaves before baking. Bake for 45 to 55 minutes. Remove from oven. While cooling, sift about 1/2 cup powdered sugar over each loaf.



Name & Location
(example: Sue in LA)

make stolen every year the folks love it,and it is perfect as a gift,
- penny endruschat

My mother makes this bread every Christmas; we've always braided the loaves and bakes them on a cookie sheet rather than in a loaf pan. They look quite pretty and authentic, as well as tasting and smelling delicious.
- A Baker

My grandmother and I always made this recipe. This, to me , is what Christmas is all about. Not the Money, the Love and good food.
- Diane Locy
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