Christmas stollen – traditional recipe

With this delicious Christmas cake you can sweeten your pre-Christmas season a little more. We wish you all the best and lots of fun baking!


  • 80 g icing sugarWeihnachtsstollen
  • 1 pkg. vanilla sugar
  • 3 pcs. Egg yolk
  • 220 g butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1 pinch of ginger powder
  • 3 tbsp rum
  • 50 grams of aranzini
  • 50 g lemon peel
  • 40 g raisins
  • 50 g almonds (chopped)
  • 150 g butter (for brushing)
  • 130 g of icing sugar
  • 1 pkg. Vanilla sugar (for sprinkling)

For the steam

  • 500 g flour (smooth)
  • 100 ml of milk
  • 40 gr yeast
  • 1/2 teaspoon sugar


  1. Dampfl: Put the flour in a mixing bowl and make a well in the middle. Warm the milk slightly and dissolve the yeast in it. Add 2 tablespoons of flour from the hollow and 1/2 teaspoon of sugar and pour the mixture into the flour hollow. Sprinkle lightly with flour from the edge of the bowl, cover with a cloth and let rise in a warm place until the steam volume has increased and cracks have formed on the surface.
  2. Stollen: For the Christmas Stollen prepare the dough, i.e. a steamer. In the meantime, stir the butter until foamy and gradually stir in the egg yolks, sugar, vanilla sugar, salt, spices and rum. Add the risen steam with the remaining flour and knead until a smooth dough has formed. Cover and let the dough rise in a warm place for another 20 minutes. Then work the raisins, almonds, aranzini and lemon peel into the dough. Roll out the dough on a work surface sprinkled with flour and shape with your hands into the typical stollen shape. Cover the stollen and let it rise for another 20 minutes in a warm place. Preheat the oven to 180 ºC and bake the Christmas stollen for about 1 hour. In the meantime, melt the butter and mix the icing sugar with vanilla sugar. When the stollen has cooled down completely, wrap it up well (e.g. organic plastic bag) and put it in the cellar or attic or any other cool place in the house so that it can sit for a few days and can develop its full aroma. When you cut it, put the rest of the stollen back in the cold (otherwise it will dry out and become dry).

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