German Christmas Bread (Stollen)


5 cups / 580 gr flour
0.75 cup / 175 ml milk
3/4 cup / 90 gr almonds, peeled; chopped
0.5 cup / 70 gr yeast, fresh
a pinch of  salt
2 1/2 sticks / 290 gr butter, 1/2 soft & 1/2 clarified
0.4 cup / 95 gr sugar
120 gr lemon & orange succademix
3.5 cups / 460 gr raisins
1 pinch cinnamon powder
1 pinch clove powder
0.75 cup / 100 gr icing sugar, for dusting
0.3 cup / 80 gr butter, melted for brushing
1 1/4 cups / 300 gr marzipan


If you plan to make stollen for Christmas, be sure to allow time for it to rest and mellow for a few days (or up to 2 weeks) before digging in or giving it as a gift.

Soak the raisins, orange peel and lemon peel in rum overnight. Knead a yeast dough from flour, yeast, milk, sugar, salt, spices, butter, soaked fruit and rum. Let rise for about 1 hour. Form an elongated roll out of the dough and use the rolling pin to make a light mold in the middle. Form the marzipan into a roll, place it in the middle of the mold and fold the dough over it on the left and right. Let the dough raise for 30 min. Preheat the oven to 180° C. Place on a tray lined with baking paper and bake at 180° for about 60 minutes. Then brush the stollen all over with the melted butter and roll it in powdered sugar. Then let the stollen rest for 14 days.

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