Recipe: Christmas Stollen from Tirol

Spread the finished Stollen with butter and sprinkle with icing sugar.

Despite my best intentions every year, in the run-up to Christmas I always end up overindulging in sweet treats such as sugary “Vanillekipferl” biscuits and Christmas Stollen. But hey, let’s be honest, I’m not the only one, right?

Marian Moschen from the website Mann backt has shared with us his special recipe for traditional Christmas Stollen. I wish you lots of fun making it and a peaceful, enjoyable Christmas!

Difficulty rating: intermediate

Preparation time: 30 minutes

Baking time: 45 to 50 minutes


  • 140ml milk
  • 90g sugar
  • 2 yeast cubes
  • 250g butter
  • 85g clarified butter
  • 550g flour
  • 120g ground almonds (use blanched almonds if you want dough with a light colour)
  • 1 pinch of salt
  • 100g marzipan

For the filling:

  • 300g raisins soaked in rum
  • 50g candied lemon peel
  • 50g candied orange peel
  • Zest of one lemon and/or orange
  • 1 teaspoon of cinnamon
  • 200g marzipan (for that little extra kick)

For the glazing:

  • 100g clarified butter
  • 50g icing sugar


Heat the milk to around 30°C, add the sugar and dissolve the yeast in the mixture. Place into a bowl the flour, a pinch of salt, the marzipan (broken up into small pieces), the ground almonds, the melted butter and the melted clarified butter, together with the spices. Pour the yeast-and-milk mixture over the top and knead for 10 minutes until you get a firm, heavy dough. Add the raisins soaked in rum, the candied lemon peel, the candied orange peel and the zest to the dough and knead thoroughly.

It is now time to shape the dough. Sprinkle flour on the worktop and roll the dough out to a thickness of around 3 centimtres. Divide the dough up into three sections by creating two indentations in the dough (see picture below). Roll the marzipan into a thin sausage and place it in the left-hand third. Fold the dough over the marzipan. Fold the right-hand third into the middle, then the rest of the dough over third with the marzipan. Mould the resulting dough into a typical stollen shape. Place on a baking tray, cover with a tea towel and leave to rise in a warm place for two hours.

Heat the oven to 175°C and bake the Stollen for 45-50 minutes. Take it out and cover with melted clarified butter. Bake for a further 15 minutes, take it out of the oven again and apply a second layer of melted clarified butter. Finally, add a thick layer of icing sugar.

Important! Leave the Stollen on the baking tray for at least 12 hours, ideally 24 hours. This is because the Stollen is very brittle when it first comes out of the oven.

Store in a cool place in an airtight container. The Stollen will keep for at least a month. Traditionally, Stollen is left to rest in a closed cake tin for 8-10 days. This enables it to develop its full aroma.


Mix the ingredients together in a bowl and knead to form a firm dough.

Roll the dough out to a thickness of 3cm.

Divide the dough up into thirds and place the marzipan in the left-hand third.

Fold the right-hand third into the middle, then the rest of the dough over the top of the marzipan. Shape into the typical Stollen form.

After leaving it to rise for two hours, put the Stollen in the oven and bake at 175°C.

Cover the Stollen with melted clarified butter and finally add a thick layer of icing sugar.

P.S. Pin me! :)


Tirol native Theresa Schuler is a creative mountain adventurer who loves to share her culinary secrets and the latest trends (ok, maybe she keeps a few to herself).

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