How to Make Stollen So Good You’ll Consider Leaving Yourself a Tip

This Christmas Stollen is rich, buttery cake, studded with boozy fruit, and hiding a sweet little log of marzipan in the middle like a festive surprise core. It’s also WAY easier than you think … especially this simplified cream-cheese version.

If you’ve never made Christmas Stollen before, think of it as the cozy, slightly bougie cousin of fruitcake… the one that actually shows up to the family party dressed well and smelling amazing.

There are certain holiday cake/bread/treats that I like to eat only around Christmas. Things like my Banket, Whipped Shortbread Cookies and Advocaat Snowballs.

It’s just not the same if I don’t have those flavors around the holidays!

Ingredient Notes (with easy subs!)

• Cream cheese – regular or light; Neufchâtel works too.
• Butter – salted or unsalted; margarine works in a pinch.
• Brandy – sub rum, whiskey, orange juice, or apple juice.
• Dried fruit mix – raisins, apricots, prunes, candied peel; swap in cranberries, cherries, or chopped dates.
• Sugar – white or light brown.
• All-purpose flour – can sub half whole-wheat.
• Egg – any size large; carton eggs also work.
• Lime zest + juice – lemon or orange zest works fine.
• Baking powder
• Marzipan log – homemade, store-bought, almond paste, or skip entirely if you must.

Finishing

• Melted butter
• Powdered sugar

How to Make Christmas Stollen Cake

1. Soak the fruit overnight with brandy + lime zest so everything gets plump, juicy, and fragrant.
2. Beat the butter, sugar, egg, and cream cheese into a creamy holiday fluff.
3. Fold in the fruit and dry ingredients to form a soft, non-sticky dough.
4. Shape into two ovals, tuck the marzipan in the center, and fold like a swaddled baby.
5. Bake, then brush the warm loaves with melted butter and drown them in powdered sugar like a blizzard hit your kitchen.

Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.

A Tiny, Snack-Sized History of Stollen

Stollen dates back to medieval Germany, where it started as a very plain Advent bread made of flour, yeast, and water (monks weren’t exactly rolling in butter back then). Over time, it evolved into the rich, fruit-filled, sugar-dusted beauty we know today, shaped to resemble a swaddled baby Jesus.

And yes, the avalanche of powdered sugar absolutely symbolizes purity (and also the seasonal need to make everything messy).

⭐ Helpful Tips For Making Stollen

• Stollen gets even BETTER the next day once the flavors settle and the sugar crust softens into the loaf.
• Don’t skimp on the powdered sugar — it’s the protective “shell” that keeps the loaf moist.
• If your dough feels sticky, add a tablespoon of flour at a time until manageable.

🍽 Serving Suggestions

• Slice thick and serve with butter, honey, or a smear of jam.
• I absolutely LOVE stollen paired with coffee (my fave), tea, hot chocolate, or spike it with mulled wine because… you know, … holidays.
• Toast leftover slices lightly with a little pat o’butta for a warm, caramelized treat. Oh Good Lord it’s amazing!!

✨ The Solo Servings Plan (freeze it like a pro!)

If you want Stollen on demand (and honestly, who doesn’t?), I like to freeze individual slices to easily grab whenever the yummy mood hits, after the holidays are over.

Here’s how to do it:

1. Slice the stollen into thick slices once completely cooled.
2. Insert strips of parchment between each slice so nothing sticks.
3. Stack the slices into a freezer-friendly container or freezer bag.
4. Freeze for up to 3 months.
5. To enjoy: thaw at room temp for 20–30 minutes, or pop into the toaster oven for a warm treat.

**Bonus idea: freeze individual half-slices and enjoy with morning coffee. Lasts longer, is just as delicious, and you can have the other half for dessert after dinner!

Recipe FAQ’s

I hope this Christmas Stollen recipe brings back warm memories of holidays past, or starts a new one with this easy bread recipe. Slice it, freeze it, sneak it for breakfast, or gift it to someone who’ll think you spent hours in the kitchen (I’ll keep your secret). Happy baking, you festive, twinkly star!

~Joanne