Dresden-Style Christmas Stollen

Nov 3, 2026 · By VanillaGoods

Baking Quick breads Medium

A dense yeast dough with rum-soaked raisins, candied peel and almonds is wrapped around a log of marzipan, then brushed with butter and buried in powdered sugar. It is meant to age a week or two before eating. Makes 2 loaves in about 4 hr 35 min.

Prep 45 min

Cook 50 min

Cooling 3 hr

Total 4 hr 35 min

Servings 24

Ingredients

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servings

1 ½ cups (200 g)raisins
3 oz (80 g)candied lemon and orange peel, diced
¼ cup (60 ml)dark rum
4 cups (500 g)bread flour
⅔ cup (150 ml)whole milk, lukewarm
¼ oz (10 g)instant yeast
6 tbsp (80 g)sugar
1 cup (200 g)unsalted butter, softened, for the dough
¾ tsp (5 g)fine salt
2 tsp (4 g)lemon zest
1 ¼ tsp (3 g)ground cinnamon
½ tsp (1 g)ground cardamom
⅔ cup (80 g)almonds, chopped
7 oz (200 g)marzipan, rolled into 2 logs
½ cup (100 g)unsalted butter, melted, for the to finish
¾ cup (100 g)powdered sugar, for coating

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Instructions

Soak the raisins and candied peel in the rum for at least 2 hours or overnight.
Mix the flour, yeast, sugar, salt, zest and spices. Add the milk and butter and knead 10 minutes into a firm, smooth dough. Knead in the drained fruit and chopped almonds.
Cover and rise in a warm place about 1 hour, until puffy but not fully doubled.
Divide in two. Pat each into a 9x7-inch (23x18 cm) oval, lay a marzipan log just off center, and fold the larger side over, pressing the seam lightly.
Place on a lined baking sheet, cover and rest 30 minutes. Heat the oven to 350 F (175 C).
Bake 45 to 50 minutes, until deep golden and the center reads 190 F (88 C).
While still hot, brush generously with the melted butter and sift on a layer of powdered sugar. Cool, then wrap and coat again with powdered sugar.

Tips

The butter brushing seals the loaf; do not be shy.
Wrap tightly in foil and age it 1 to 2 weeks in a cool place for the best flavor.
Press fruit dry before adding it so the dough does not get wet.
Good with spiced tea or mulled wine.

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Recipe FAQ

How long does it take to make dresden-style christmas stollen?

Plan on 45 minutes of prep and 50 minutes of cooking, plus 3 hours to chill. The recipe makes 2 loaves (24 servings).

How should I store dresden-style christmas stollen?

Wrap tightly and keep in a cool place up to 3 weeks, or freeze up to 3 months. Slice thin.

Can I make dresden-style christmas stollen ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Serve it with spiced tea or mulled wine.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

267 Calories / serving

14.6g Fat

31.0g Carbs

4.0g Protein

18.3g Sugar

Whole recipe (24 servings): ~6408 cal · 350g fat · 744g carbs · 96g protein · 439g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.