in our kitchen :: christstollen

After years of living in Europe and enjoying the baked holiday goodies, I still find myself intimidated to make our favorites myself.  This year when a friend gave me her family Christstollen recipe I realized just how easy this “German Christmas Cake” is to make at home.


So what is Christstollen?

The Christstollen, or “Stollen,” is a formed cake filled with dried fruits and nuts and covered in powdered sugar. The dough of the Stollen is heavy and thick. Its main ingredients are butter or margarine, flour, candied lemon and orange peels, and dried fruits, such as raisins.

It is available only during Advent and Christmas time. Its shape is supposed to resemble the Christ Child wrapped in a blanket.



This recipe makes two loaves.

4 cups Flour
1 ½ Tbsp Baking Powder {1 envelope Backpulver
1 Tbsp Vanilla Sugar {1 envelope Vanille Zucker}
1 cup Sugar
3 tsp Rum Flavoring
1 pinch of Salt
2 Eggs
3/4 cup Butter or 1 ½ sticks (12 Tbsp) (plus some for brushing on the baked Stollen)
3/4 cup Quark (can be substituted with greek yogurt)
1 cup Raisins (optional:: 1 cup chopped candied fruit pieces)
1 cup finely chopped or ground Almonds
1 cup roughly chopped Walnuts
Lots of confectioners sugar for dusting

Preheat oven to 350°F

In a mixing bowl, beat eggs, butter, quark, sugar, rum flavoring until smooth.

Sift dry ingredients and blend well.

Add wet mixture to dry. It will be very stiff. This will help the cake to keep its shape.

Add the fruit and nuts, mix well.

Divide dough in half to make two loaves.

Now we are going to shape the dough into a stollen. On a floured surface and with floured hands, roll dough into a rectangle. Starting with the long side, roll up dough and make a depression lengthways using a rolling pin. Fold the left side onto the right side to create a staggered effect. Using your hands, form the center of the stollen lengthways into a ‘bulge”. Repeat with second half of the dough to form another loaf. Place on baking tray lined with parchment paper.

Bake for 1hr 25min. The top will be a nice golden brown.

Melt butter and coat the warm stollen with it. Transfer to a cooling rack and dust a thick layer of confectioners sugar all over it.  After the stollen has cooled, wrap in several layers of plastic wrap.

Download/Print this recipe here ::


sliced stollen


Stollen is best eaten a few days to a week or so after it is baked so that the flavors and texture has set.

There are many variations of Stollen. My absolute favorite has marzipan (ground almond paste) baked into the center.

What is your favorite baked item to make during the holiday season or maybe you will try a new recipe this year too?

4 thoughts on “in our kitchen :: christstollen

  1. Mel………………I love hearing about this tradition (especially the reason for the shape!) Anyway I am going to try one so could you send me the ingredient info so I can understand it!!!). XOXOXO

    • I am so happy you want to try the recipe. I will work on the conversions and make an update to the post. I am a bit lazy and have come to love my kitchen scale for recipes that otherwise I’d need to convert measurements ;)

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