German Stollen Wreath for Your Holiday Table

This Stollen wreath is a bread-like fruitcake made with yeast, water, flour, milk and butter. Candied citrus peels, nuts, dried fruits and chocolate add a complement of flavors. This recipe produces a beautiful and festive addition to your holiday dessert table.

Christmas Stollen wreath from

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Stollen wreath is a yeasted German fruitcake with a quaint history. You can make countless variations of this sweet bread simply by altering the ingredients you choose to include. My recipe includes citrus zest and juice, raisins, chocolate and almonds. Use your imagination when deciding ingredients to add to your Stollen. Following are a few ideas:

  • Dried fruit: cherries, plums, apricots, figs, cranberries, etc…
  • Nuts: pistachios, walnuts, hazelnuts, etc…
  • Many recipes will use marzipan. If this is your preference, roll a long tube of marzipan and place it on the dough before rolling and forming into a wreath.

Be sure to set aside two days to finish this recipe. After kneading the dough it will be placed in the refrigerator overnight for a slow, yeasted rise.

slice of Stollen bread on Christmas plate
What is Stollen bread?

This Stollen wreath is a bread-like fruitcake made with yeast, water and flour, and usually with zest added to the dough. Check out this site for an in-depth review of Stollen and its history.

How long does Stollen wreath last?

One of the advantages to making this recipe is it will last at least a week at room temperature. So it is an ideal option to make ahead during the busy holiday season. The butter and sugar coating helps to preserve it. brush butter on Christmas bread

Can you freeze Stollen?

Yes, wrap well with plastic wrap or foil and freeze for up to two months.

Christmas Stollen wreath from

Stollen Recipe

5 from 17 votes
Course Dessert
Cuisine American
Servings 24


  • ¼ cup Lukewarm water (110° F / 43° C) 2 fluid ounces
  • 14 grams Active dry yeast 4 ½ tsp
  • 1 Cup Whole Milk 8 fluid ounces
  • 140 grams Unsalted butter 10 Tbsp / 5 ounces
  • 700 grams All Purpose Flour 5 ½ cups
  • 100 grams Granulated Sugar
  • 1 tsp Ground cinnamon
  • 1 tsp Salt
  • 3 Large Eggs, lightly beaten Room temperature
  • 1 Large Orange, zest and juice
  • 1 tsp Vanilla Extract
  • 170 Grams Raisins 1 cup
  • 100 Grams Almonds, sliced 1 cup
  • 170 Grams Chocolate, coarsely chopped 1 cup
  • 140 Grams Unsalted butter, for coating the wreath
  • 120 Grams Confectioners' sugar, for dusting wreath 1 cup


Day #1

  • Soak the raisins and orange zest in the orange juice and vanilla extract. Set aside.
  • Place ¼ cup of warm water ((110° F / 43° C) in a small bowl. Sprinkle the yeast over the water and set aside.
  • In a saucepan combine milk and butter. Heat over medium-heat until the butter is melted. Set aside to cool for 5 minutes.
  • Place flour, salt, granulated sugar and ground cinnamon in the bowl of a stand mixer fitted with the paddle attachment. Stir until combined (1 minutes).
  • Add the yeast/water mixture, eggs and milk/butter mixture to the mixer bowl. Turn mixer on low speed and mix for 2 minutes (note: it should be a soft ball of dough – not sticky).
  • Cover the bowl with a kitchen towel or plastic wrap and let rest at room temperature for 15 minutes.
  • Add the bowl of orange zest, raisins, orange juice and vanilla to the mixing bowl
  • Add the chocolate to the mixing bowl.
  • Affix the dough hook to the stand mixer and place the bowl back on the mixer. Knead the dough on low speed for 6 minutes. The dough will be soft and satiny when ready. If the dough is still sticky add a few tablespoons of flour and mix another 2 minutes.
  • Oil a bowl and transfer the dough to the bowl. Turn the dough to coat it with the oil. Cover the bowl with plastic wrap and place in refrigerator to rest overnight.

Day #2

  • Remove the dough from the refrigerator and let rest at room temperature for 2 – 3 hours (dough will soften as it rests at room temp).
  • Punch down the dough and place on countertop dusted with flour.
  • Using a rolling pin, roll out the dough the dough into a 16" by 24" rectangle (approximately ¼" thick).
  • Begin rolling the dough into a cylinder. Start with the long side and roll tightly into a cylinder.
  • Transfer the dough to a sheet pan lined with parchment paper. Join the ends together to form a circle. Seal the ends by pressing with your fingers.
  • Using kitchen shears, cut around the outside of the circle in 2 inch intervals. Make deep cuts approximately ⅔ of the way through the dough.
  • Lightly grease a sheet of plastic wrap with vegetable oil and place over the dough wreath.
  • Preheat the oven to 350° F approximately 1 hour before baking.
  • Let the wreath sit at room temperature for approximately 2 hours to proof. The dough should have risen about 50%.
  • Remove the plastic wrap and bake Stollen for 20 minutes, rotate the sheet pan and bake an additional 20 – 30 minutes. Internal temperature should be 190° F in the center of the loaf. Additionally the loaf should sound hollow when tapped on the bottom.
  • Remove from oven and set on a cooling rack.
  • Melt butter and brush on top of the Stollen while it is still hot. Sprinkle generously with confectioners' sugar. Wait a few minutes then sprinkle more confectioners' sugar on the Stollen.
  • Let the Stollen cool for another hour and repeat brushing with melted butter and sprinkling with confectioners' sugar.
  • Transfer the Stollen wreath to a serving platter and decorate as desired.



Notes: The finished Stollen may be left uncovered at room temperature for 2 days.
Tried this recipe?Let us know how it was!


  1. Leanne T


    5 stars
    This was much easier to make than I would have thought. Will be making it again a few days before Christmas. We loved this recipe.

  2. Andy T


    5 stars
    Wowzie! This is going to look great for our Christmas dessert. I tried it with almonds, dried cherries and lemon zest. It was awesome.

  3. BEth


    5 stars
    I can’t wait to try this recipe! I love stollen, but I’ve never made my own before.

  4. Jennifer Prince


    I’ve heard of stollen, but I didn’t really know what it was. I don’t know if I’d prefer it with or without the marzipan. Interesting to consider for sure!

  5. Nyxie


    This is so cute! I’ve never seen something like this before outside my HE classes in school!

  6. Rae


    Very interesting,I’ve never heard of stollen. Might be something I ask my mother in law if she can make. She lived in Germany for years.

  7. Christine


    5 stars
    Wow! Looks very impressive. I’ve heard of stollen before, but I personally never attempted to make one myself. Your video makes it looks a lot easier than I imagined. Thanks for sharing.

  8. Nayna Kanabar


    5 stars
    The stollen looks delicious, it looks so delicious. It looks perfect for Christmas. I love the dusting of icing sugar that looks like snow.

  9. tiannaskitchen


    5 stars
    I always heard of stollen fruit cake before but never tried it cannot wait to try and make this christmas

  10. Fransic verso


    5 stars
    This is an interesting recipe and it looks yummy. Something like this would be good for a family dinner at Christmas. Thank you for sharing!



    5 stars
    Stollen is interesting for a cake. Is there any history behind it?

  12. Gervin Khan


    5 stars
    Wow! This pastry recipe looks incredibly yummy! Such a perfect treat for this Holiday season! Thanks for sharing this with us! Loved it!

  13. Ntensibe Edgar


    5 stars
    Nnniiicceeeee…stollen bread reminds me of the giant donuts. I love what I have seen of it, even if it’s my first time ever seeing it.

  14. Christian Foremost


    5 stars
    This looks so yummy and might be a perfect dessert to bring to a Christmas party with relatives

  15. Debbie


    5 stars
    This Stollen wreath is beautiful and I love a bread-like fruitcake or any yummy dessert-like bread. Excited to try this recipe!

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