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Photo of Christstollen

Christstollen is a fruitcake made from yeast dough, butter, raisins, almonds, candied citron and candied orange peel. It has an almost bread-like consistency and is a wonderful staple of traditional German Christmas bakery.

Here my Mom's recipe for Christstollen. It is less sweet than the Stollen you may be able to find in stores.


  • 10 oz / 300g raisins
  • 2.5 oz / 75g almonds, coarsely chopped
  • 2.5 oz / 75g candied citron
  • 2 oz / 60g candied orange peel
  • 2 tbsp / 30ml rum
  • 2 tbsp / 30ml water
  • 1lb 2 oz / 500g flour
  • 1 bag dry yeast
  • ca. 3/4 cup / 180ml milk, lukewarm
  • 2oz / 60g granulated sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 1/8 tsp salt
  • 7 oz / 200g unsalted butter, melted
  • zest of 1 lemon, finely grated
  • 3 oz / 100g unsalted butter
  • powdered sugar


  1. Combine raisins, candied citron, candied orange peel and chopped almonds, rum and 2 tbsp of water. Stir and set aside.
  2. Sift flour into mixing bowl. Make a little depression in the center.
  3. Dissolve yeast in ¼ cup of the milk. Pour into the center of the bowl, add 1 tsp of sugar and mix with some of the flour. Let the pre-dough rise for ca. 20 minutes until very bubbly.
  4. Add egg, sugar, salt, vanilla extract and lemon peel. Stir well.
  5. Add butter and the remaining milk. Knead with dough hook until dough is smooth and firm. Adjust consistency with either a bit more milk or a bit more flour. Make sure the dough is not too dry, otherwise it will be difficult to incorporate the raisins.
  6. Cover and let rise in a warm place until the volume has approximately doubled.
  7. Incorporate raisins, citron, orange peel and almonds into the dough. Let rise again until volume has almost doubled.
  8. Pre-heat oven to 400°F / 200°C.
  9. Gently shape dough into a thick disk and fold one half over the other
  10. Let rise for another 10-20 minutes.
  11. Bake for 60-70 minutes or until full cooked (test with a wooden skewer)
  12. Remove from oven. Brush with melted butter, sprinkle with powedered sugar
  13. Let cool, wrap in aluminum foil and keep in a cool and dry place for at least a few days before slicing.


German recipes

Hallo Steffen,
I am currently living in Essen Germany and learning to speak German and cook German. I love your site because it has helped me understand the German recipes I find. Thanks for all your work.


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