Christmas gingerbread stollen 5/5 (2)

Christmas gingerbread stollen

Gingerbread christmas stollen

When it is christmasday in Europe, people have Christmas gingerbread stollen for brunch. This is typical and traditional during the holidays. Plain christmas stollen is with raisins and almond paste. We add more fruits, gingerbread, orange and lemon zest to our bread dough. Fresh baked and delicious for christmas breakfast or lunch! We serve slices plain, butter and confectioner sugar or butter and cheese! Those are the most common slices bread for christmas.

In this recipe blog, I will take you through our recipe, so you won’t buy one in the grocery store. You don’t need a mold for this recipe! For our recipe we use cranberries, candied fruits and apricot as well. Be prepared! Because this recipe is on the rise with dry instant yeast


Christmas stollen with gingerbread flavor, Amarena cherries, candied fruit and hazelnut praline

Flour and instant yeast

For christmas stollen you need flour and dry instant yeast! Please do not use fresh yeast! Dry instant yeast rise much better and does not create lumbs in the bread dough! Another important factor for this recipe is, use high protein flour! Bread flour has 12% proteine. This is high protein flour! When you have flour from European stores, regular flour has less protein! For this you can use bread flour. In American stores, they sell all purpose flour.

All purpose flour is high protein flour. This means, all purpose has at least 12% or higher protein level. This flour is perfect for making bread and Christmas gingerbread stollen. All purpose flour isn’t for creating pastries or cake baking! Protein level is too high! That’s why all purpose flour isn’t for all purposes!

Christmas gingerbread stollen with raisins and dried apricots

Candied fruits & soaked raisins

For Christmas gingerbread stollen, we use a variety of candied fruits and raisins. We soak our raisins first and make them on flavor with Calvados! The alcohol percentage will evaporate, so the apple brandy flavor comes with raisins! For this recipe, we are using mixed raisins with cranberries for the holidays! Our recipe link is at the bottom of this blog.

To make Christmas gingerbread stollen fresh, we are using lemon and orange zest. This goes together with our blended gingerbread spices. Another alternative is for this is cinnamon. Next year our gingerbread spices will be available in our online store! Almond paste is a must in any stollen bread. Only this is always optional. For some people is this too sweet, for others is this the finishing touch for Christas gingerbread stollen. See our recipe at the bottom for almond paste!

Christmas stollen with gingerbread spices and almond paste

Fold, another rise and baking stollen bread

When the stollen dough is fluffy after 1 hour, the dough needs and extra stretch with a rolling pin. When you do this for about 3 minutes, you can fold your stollen dough with almond paste. There are plenty of ways to fold your dough with almond paste in the middle on You Tube. You can also use a bread baking pan and double fold. Below we show you a video how you can fold. After this, Christmas gingerbread stollen needs another 20 min to rise. Then you can bake this bread.

You can bake this bread one or two days in advance and will be good for another 3 to 5 days. When you bread is ready in the oven, you van brush melted butter on top with confectioner sugar. When your bread is on room temperature. up can wrap it up in parchment paper until use. Cookies and Dough Emporium would like to wish you happy holidays! When you have questions about this recipe, please use our box below. For more Christmas stollen bread inspirations, please check our Pinterest

 Feel free to tag us when you back Christmas gingerbread stollen. Use hashtag #Cookiesanddoughemporium or #FoodEmporium and we will see this. Enjoy baking Christmas gingerbread stollen.


1 christmas stollen

Serves 12 slices

Christmas gingerbread stollen

20 minPrep Time

37 minCook Time

57 minTotal Time

Save RecipeSave Recipe


    Christmas stollen dough
  • 3 1/8 cup (385 grams) all purpose flour
  • 1/4 cup (25 grams) white caster sugar
  • 1 sachet dry instant yeast
  • 1 tsp course salt
  • 1/2 tsp gingerbread spices
  • 1/4 tsp ground cardamom
  • 4 1/2 fl oz creme fraiche
  • 1/2 cup warm water
  • 2 medium size eggs (whisked)
  • 3 tbsp butter (room temperature)
  • Stollen bread ingredients
  • 3/4 cup (85 grams) of white raisins
  • 3/4 cup (85 grams of dark raisins
  • 1/4 cup (60 ml) Calvados, Grand marnier or dark rum
  • 1/2 cup (50 grams) mixed candied peel or cassata mix
  • 1/2 cup (50 grams) chopped hazelnuts
  • Lemonzest 1/2 lemon
  • orangezest 1/2 orange
  • 2 tbsp (30 grams melted butter
  • confectioners sugar
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    Instructions Christmas stollen dough
  1. Use a standmixer with dough hook or knead by hand. Mix all ingredients except coarse salt and butter for 5 minutes on medium speed.
  2. continue to mix for another 3 minutes and add flakes of butter to the batch. At the 8th minute you can add coarse salt to the batch. Continue to knead until the dough is elastic ( in total between 12 and 15 minutes)
  3. Cover your stainless steal bowl with used kitchen towel and let it rise for about 20 minutes.
  4. Use your standmixer or knead by hand all the stollen ingredients (soaked raisins, cranberries, mixed candied peel, chopped hazelnuts, lemonzest and orangezest. Knead until all ingredients are fully incorporated.
  5. Brush your stainless steel bowl lightly with sunflower oil and continue to rise the stollen dough with ingredients. Cover this with an used kitchen towel. rise for another 60 minutes.
  6. dust your surface/countertop with flower and use a rolling pin to make rectangular flat piece of dough. Fold the dough a couple of times. When you decide to use almond paste, fold a pile of almond paste with the dough! (See instructions video how to fold stollen bread).
  7. Use parchment paper or silicone baking mat on a tray. Place your stollen bread on the oven tray and let it rise for another 10 minutes. In the meantime, pre heat your oven on 355F or 180C. Bak your christmas stollen for the first 25 minutes on 355F/180C, then lower the heat to 320F or 160C and continue to bake for another 12 minutes.
  8. When your stollen is ready, brush the top with liquid butter and use a strainer to dust confectioners sugar on top. Let it cool off until room temperature and your Gingerbread christmas stollen is ready to eat.


Rise time isn't included with prep and cook time. Use for this recipe soaked raisins ( See recipe in the links) Almond past recipe is optional (See link for recipes) You can eat christmas stollen bread with butter and confectioners sugar on top, butter and soft cheese or just plain. You can rise the dough in the oven on 90 degrees. When you decided to exchange creme fraiche with sour cream, don't use lemon zest!



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