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Christmas Stollen
December 05, 2011

My parents are German immigrants, and I make Christstollen every year and sell it on ebay. This is very close to the recipe I have developed from authentic sources. I use orange peel, lemon peel, and citron, and I don't use candied cherries. Christstollen is baked throughout the Christmas season in Germany, and it is tradition in some parts of the country to eat the last one on Easter - and that was before modern refrigeration (no freezers)! The way this was accomplished is in how the loaf is finished. While the loaf is still warm, you brush it with copious amounts of melted butter. I would recommend 1/4 cup butter for this one loaf. It is then THICKLY coated with powdered sugar. This process keeps all the moisture inside the loaf, as well as adding wonderful flavor. The reason for the shape of the Stollen loaf is that is to represent the Christchild in swaddling clothes. I shape the loaf by first spreading the dough into an oval shape, about 6 inches by 14 inches. If I am using marzipan, as in this recipe, I lay the log near one edge, then roll that long edge over the marzipan, gathering the sides in slightly, then rolling to about 1 inch away from the other side, pressing gently. Stollen is a wonderful accompaniment to coffee or tea, and it wouldn't be Christmas in our house without it! Merry Christmas!

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