Jeweled breads, studded with candied fruits and nuts, are hallmarks of the Christmas holiday, traditions brought by European immigrants as they settled across the United States. Fruitcake, panettone, and julekake are favorites, but for many, the Christmas stollen is king.
Christmas stollen, known in Germany as Christollen, is a rich, dense, sweet bread filled with dried fruit, candied citrus peel, marzipan or almond paste, and nuts. It hails from the city of Dresden, Germany, where it was first produced in the late 1500s.
Stollen is enjoyed throughout the year, but at the holidays, it is loaded with more fruits and nuts, items that were historically only available through importation from Italy, and therefore very expensive. Christmas stollen is rich in history, and in Germany, the recipe and ratio of ingredients is considered an important matter of tradition.
Though stollen tradition runs deep, there are many variations, and ingredients can be substituted to suit your tastes. Our recipe offers a simplified version that will mimic the shape of a classic Christmas stollen, without the anxiety of 600 years of tradition.