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A German Christmas Bread, pronounced shtawl-len, is shaped as a folded oval like a giant Parker House Roll. Traditionally, it is full of candied fruit and nuts for the holidays.
Yield 1 loaf



  • 3 cups bread flour
  • 1 (25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 1/2 teaspoons table salt
  • 3 tablespoons granulated sugar
  • 1/2 cup water (120-130°F)
  • 1/3 cup unsalted butter (room temperature)
  • 2 large eggs (room temperature)
  • 1/3 cup chopped candied cherries
  • 3 tablespoons chopped citron
  • 3 tablespoons raisins
  • 1/3 cup chopped walnuts or pecans
  • 1 tablespoon butter (softened, for coating dough)
  • 1/2 to 1 cup Powdered sugar (for sifting on top)


  • In a stand mixer bowl, combine 1 cup flour, yeast, salt and sugar; mix together with paddle attachment. Add warm water and butter; mix with paddle attachment for 4 minutes on medium speed. Add eggs and beat 1 minute.
  • Switch to dough hook attachment. Add the dried fruit and nuts; gradually add remaining flour. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover with plastic wrap or foil. Refrigerate 6 to 12 hours.
  • Remove dough from refrigerator, punch down, and allow to rest 10 minutes before shaping. On a lightly floured surface, roll or pat to a 14×8-inch oval; spread with softened butter. Fold in half lengthwise, place on greased baking sheet and curve into a crescent. Press folded edge firmly to seal. Cover; let rise until an indentation remains after lightly touching side of stollen.
  • Preheat oven to 350ºF.
  • Bake for 25 to 30 minutes until golden brown. Cool on rack. Generously sift powdered sugar over top and garnish with additional cherries and nuts, if desired.


Get Bread Machine Method here.
Photo by Fake Ginger.

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