Christmas Stollen Bread with Freshly Milled Flour

This post may contain affiliate links. Please read our Disclosure Policy.

It’s Christmas time, and nothing fills the kitchen with more joy than the aroma of freshly baked Stollen bread. This traditional Christmas Stollen recipe is made from a rich, buttery yeast dough studded with candied fruits, creating a festive and delicious bread that captures the warmth of the Christmas season. Using freshly milled flour takes things up a notch, giving this traditional German treat an invitingly fresh and wholesome character. Imagine biting into a loaf studded with dried fruits, nuts, and a dusting of powdered sugar, with the rich scent of spices filling your kitchen. Whether you’re a Stollen veteran or this is your first attempt, this recipe brings the holiday season to your table in a charmingly rustic way. Perfect for gifting, sharing, or enjoying with a cozy cup of coffee on Christmas morning—happy baking!

What Makes This Recipe Great

Freshly milled flour adds a vibrant texture and flavor.

Grinding your own flour introduces a slightly nutty, earthy note that pre-packaged flour just can’t match. It also enhances the bread’s crumb, making each slice feel like a little celebration in your mouth.

The festive blend of fruits and spices.

Classic German Stollen features dried fruits like currants and candied citrus peel, teamed with warm spices such as cinnamon and nutmeg. This combo creates a delightful complexity and the best flavor that keeps you reaching for just one more slice.

Traditional richness with a modern twist.

This recipe preserves the buttery, dense richness Stollen is known for, but the fresh flour and precise method make it easier than ever to bake a loaf that looks like it came straight from a bakery window.

Be sure to try these Cranberry Crumble Bars or this j for more fresh milled holiday recipes!

Overview of Ingredients

Freshly Milled Flour

Using freshly milled flour is the star of this recipe, giving your homemade Stollen a texture and flavor that feels authentically old-fashioned. If milling your own flour feels intimidating, good quality whole wheat flour can be a stand-in, though the taste will be less robust and the texture will vary. 

Dried Fruits and Nuts

Traditional Stollen often includes cranberries, currants, candied orange and lemon peel, and almonds. Feel free to swap dried cranberries for golden raisins or cherries for a twist, and substitute almonds with walnuts or pecans depending on your crunch preference.

Butter

Generous butter is key to achieving that tender, rich crumb Stollen is famous for.

Yeast

Instant yeast gives the dough its lift and lightness. Always check your yeast’s freshness to ensure good rise.

Spices

Cinnamon, nutmeg, and sometimes cardamom create the warm, cozy aroma. If you’re wary of strong spices, start with smaller amounts—they can always be increased next time.

Tips for Success

#1 Use room temperature ingredients
Make sure your eggs, butter, and any dairy are at room temperature before mixing. This helps your dough come together smoothly and rise beautifully.

#2 Don’t skimp on the butter coating
Once baked, brushing the warm Stollen with melted butter and then dusting with powdered sugar creates that iconic finish and keeps the bread moist longer.

#3 Wrap the Stollen tightly
After cooling, wrap your bread in foil or plastic wrap to let the flavors meld together. Some say Stollen even tastes better a day or two after baking.

Helpful Tools & Supplies

Whether you’re just dipping your toes into the world of fresh milled flour or you’re a seasoned home baker, I’ve taken the guesswork out of what you truly need. All of these tools and resources are available in my shop, designed to help your journey be smooth and nourishing:

Grain Mills

• NutriMill Classic Grain Mill – My go-to for fine, consistent milling; perfect for sandwich breads and everyday baking.
• NutriMill Harvest Grain Mill – Stone-ground elegance: this model delivers whole-grain flavor with a beautiful appearance.

Mixers

• Ankarsrum Mixer – A powerhouse kitchen companion with multiple speeds and attachments—ideal for kneading bread dough effortlessly.

Baking & Bread Tools

• Bread Bow Knife – Artisan-made with a high-carbon steel blade and cherry wood handle—this knife slices loaves with ease.
• Sourdough Essentials Kit With Starter – Complete starter kit that includes dehydrated sourdough starter, banneton baskets, a dough whisk, scoring lame, and more.

Cookbooks & eBook Bundles

• Everyday Whole Grains Vol. 1 & 2 (printed & digital) – Packed with 70+ recipes built around fresh milled flour, from breads to snacks and desserts.
• The Fresh Breads Bundle – A comprehensive set including eBooks like The Perfect Loaf, the Cookie Jar, bulk baking guides, and a sourdough mini‑course—all centered on fresh milled flour.
• Freshly Milled Made Simple Guide – A video-based guide that walks you through milling and baking basics, making the process feel easy and approachable.

Specialty Items

• Dehydrated Sourdough Starter – Just add water and flour to rehydrate this starter—perfect for bakers without an active sourdough culture.
• I Knead Fresh Flour Mug – A charming, handmade 12 oz ceramic mug—great for coffee breaks during dough rising!

Why These Are Worth It

Every tool in this collection has been personally vetted to support you in baking with fresh milled flour. From the grain mills that make your flour, to mixers that knead dough, to resources that teach you every step—it’s all here to make sure your homemade bread journey is joyful, nourishing, and successful.

➡️ Explore all of these items and more in the Generation Acres Farm Shop — your one-stop spot for fresh milled flour baking essentials.

Equipment:

Stand or hand mixer with dough hook
Mixing bowls
Measuring cups and spoons
Sifter
Baking sheet or loaf pan
Plastic wrap or clean kitchen towel  

​How to Make the Best Christmas Stollen Bread with Fresh Milled Flour

Ingredients:

Dough:

• ¾ cup butter (173 grams)
• ¾ cup milk (165 grams)
• ⅓ cup honey (90 grams)
• 1 teaspoon salt
• 1 egg
• 2 teaspoons vanilla
• 3 ½ cups freshly milled hard white wheat flour, finely milled (455 grams)
• 1 teaspoon cardamom
• 1 teaspoon nutmeg
• ¾ teaspoon cinnamon
• 2 ¼ teaspoons instant yeast

Filling:

• Zest of 4 lemons
• Zest of 4 oranges
• ¼ cup sugar (30 grams)
• 1/3 cup chopped almonds (43 grams)
• ½ cup fresh orange juice
• ¾ cup dried cranberries
• ¾ cup dried currants

Topping:

• ¼ cup melted butter (58 grams)
• 6 tablespoons powdered sugar, divided

​Directions:

• The night before making, squeeze ½ cup of orange juice and pour it over the cranberries and currants to soak overnight in the fridge.

• The next day, in a small saucepan, melt the butter and milk over medium-low heat. Do not boil it.

• In the bowl of a stand mixer, combine the melted milk and butter, honey, salt, egg, and vanilla.

• Add 3 cups of the flour and spices and combine. Let sit for 15 minutes.

• Add the yeast and begin kneading. If it needs more flour, add the remaining flour. It should start pulling away from the sides of the bowl and be pretty smooth. Knead for 8-12 minutes, until windowpane is reached. Then, let the dough rest for 10 minutes.

• Combine the sugar with the orange and lemon zest and use your fingers to “massage” it together.
• Strain the dried berries with the orange juice.

• Roll the stollen dough out into an oval shape and spread half of the sugary zest and half of the almonds over the dough. If the sugary zest is juicy, strain the liquid out of it before putting on the dough.

• Fold the dough up halfway on the long edge, then fold the other half on top. Roll each end up and turn it over so it’s in the shape of a ball. Knead the dough several times to start mixing up the filling.

• Roll the dough out again in an oval shape and spread the rest of the zest and almonds over top. Repeat the previous steps of folding and kneading again. 

• Roll the dough into an oval again and add ¼ of the soaked fruits. Fold the dough and knead several times as stated above.

• Roll it out again in an oval, add ¼ of the dried fruit, roll up, and knead.

• Roll it out again in a larger oval, but this time create an indention in the center of the dough, like a small well, and fill it with a quarter of the dried fruit. Fold the bottom of the dough up over it, just to the center, to cover the fruit.

• Flip the dough over and create another well in the center and fill with the remaining fruit. Fold the dough up over that, ⅓ of the way up, and carefully push the seam down so that it is sealed. 

• Cover with a towel and let rest for 30-45 minutes.
• Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.

• Transfer the Stollen bread to the prepared pan and bake for 45-55 minutes, until the internal temperature reaches about 190 degrees F. and is golden brown on the outside. 

• Allow to cool for 10 minutes, then brush with half of the melted butter. Then sprinkle with 3 tablespoons of powdered sugar.

• Brush again with the remaining melted butter and sprinkle with the rest of the powdered sugar. Allow to cool completely on a wire rack. 

Recipe Variations

Add marzipan:

Spread a log of marzipan along the center before folding to encase it. This adds a sweet, nutty surprise inside.

Citrus zest twist:

Amp up the zest of lemon and orange for a zesty, fragrant bread that complements the richness beautifully.

Gluten-free option:

Use a gluten-free flour blend designed for bread baking, and add xanthan gum if your blend doesn’t include it. Your texture will be different but still delicious.

Vegan Stollen:

Swap butter for vegan buttery spread and use a flaxseed or chia egg instead of chicken eggs to make it plant-based friendly.

Spice it up:

Add a pinch of ground cloves or cardamom to the spice mix for an extra cozy flavor note that’s perfect for the holidays.

Troubleshooting Common Problems with this Recipe

Dense or Heavy Stollen
Make sure your yeast is fresh. Knead the dough until smooth and elastic to develop gluten, which gives structure.

Overly Dry Bread
Don’t overbake your Stollen; check it early to avoid drying out. Also, the butter coating after baking locks in moisture and adds richness to every bite.

Uneven Shape or Cracks
Handle the dough gently at the final shaping stage, and avoid adding too much flour while rolling or folding. Let it rest if it feels too tight to prevent cracks.

Freezing & Storing Leftovers

Freezing:
Wrap the Stollen tightly in plastic wrap and then foil before freezing to protect it from freezer burn. It can be frozen for up to 3 months. To thaw, leave it at room temperature for several hours or overnight, then brush with a little extra butter before serving.

Storing:
Store wrapped Stollen at room temperature in an airtight container for up to a week. Keep it well wrapped to maintain moisture and flavor. If you want it a bit fresher, a light toast brings back that just-baked warmth.

Extra FAQs

Can I make this Stollen dairy-free?
Yes, you can substitute butter with a plant-based margarine or coconut oil. The texture will be slightly different but still delicious.

How long does Stollen keep fresh?
When properly wrapped, Stollen can stay fresh for about a week at room temperature or up to a month refrigerated.

What’s the best way to slice Stollen?
Use a serrated bread knife and slice gently to avoid squashing the loaf. Cut thick enough to enjoy the dense fruit and nut texture.