Christstollen, or Weihnachtsstollen
Traditional Christmas fruit and nut cake, also called “Christmas roll”

A fruit and nut cake often served at Christmas
Christstollen — A Christmas pastry emblem in Germany and Alsace
Christstollen, also known as Weihnachtsstollen, Stollen, or “Christmas roll,” is an iconic cake from German and Alsatian tradition. This rich yeasted bread, generously filled with dried fruits, candied peels, nuts, and sometimes marzipan, is now inseparable from Christmas celebrations in Central Europe.

Origins and History
The first written record of Stollen dates back to 1329, when the guild of Naumburg (Saale) obtained the exclusive right to produce this type of cake. However, its origins are likely much older.

Stollen traces back to pagan winter rites, where sweet breads were offered to gods as symbols of fertility and prosperity. With the Christianization of Europe, these traditions were incorporated into the religious calendar, and Stollen gained Christian symbolism. It became known as Christstollen, meant to represent the Baby Jesus wrapped in swaddling clothes, evoked by its folded shape and generous dusting of powdered sugar.

A Celebrated and Claimed Cake
Many German towns claim to be the origin or to have their own special version of Stollen. The most famous is probably Dresden, whose Dresdner Stollen has had protected geographical indication status (PGI) since 2010. Other cities like Cologne also have their own recipes, such as the Kölner Christstollen.

This regional diversity even led to historical disputes—sometimes humorously called the “Stollen War”—notably in the 17th century when towns competed to assert their version as the most authentic.

Characteristics
Stollen is a dense and rich yeast dough bread traditionally filled with dried fruits (especially sultanas) and candied fruit peels like orange (orangeat) and lemon (citronat), along with a mix of aromatic spices. It is often filled with a marzipan core, adding a soft and melting touch.

While it can be enjoyed year-round, this cake is particularly associated with the Christmas season. The Christstollen and Weihnachtsstollen variants are especially tied to Advent and Christmas in Germany. They are usually baked several weeks in advance so that flavors can develop fully and preservation is optimal.

There are many regional variations of Stollen, with recipes adapted to local traditions. Some preparations allow for long storage, up to several weeks. Though of German origin, Stollen is also very popular in Alsace and Lorraine, where it forms part of year-end culinary traditions.

Christstollen is more than just a cake: it is a cultural and spiritual symbol passed down through generations, embodying the warmth of Christmas, sharing, and the weight of history in every bite.

Ingredients (for 8 to 10 people)

For the dough:

• 500 g flour

• 100 g sugar

• 1 packet vanilla sugar

• 1 pinch salt

• 1 teaspoon cinnamon

• 1/2 teaspoon ground nutmeg

• 250 ml lukewarm milk

• 20 g fresh baker’s yeast (or 7 g dry yeast)

• 150 g softened butter

• 1 egg

For the filling:

• 100 g raisins

• 50 g candied orange peel

• 50 g candied lemon peel

• 100 g chopped almonds or nuts

• 1 to 2 tablespoons rum (optional, for macerating the fruit)

• 100 g marzipan (optional, for the core)

For finishing:

• 30 g melted butter

• Powdered sugar (generously for dusting)

Preparation

1. Prepare the dried fruits
   Soak the raisins and candied orange and lemon peel in rum (or a little warm water) for at least 1 hour, or preferably overnight.

2. Prepare the dough
   In a bowl, dissolve the yeast in lukewarm milk with a teaspoon of sugar. Let rest for 10 minutes.

In a large mixing bowl, combine the flour, sugar, vanilla sugar, salt, cinnamon, and nutmeg.

Add the yeast mixture, softened butter, and egg. Knead until a smooth dough forms.

Fold in the drained dried fruits and chopped nuts/almonds.

Cover and let the dough rise for 1.5 to 2 hours in a warm place until it nearly doubles in size.

3. Shape the Stollen
   On a floured surface, gently roll the dough into an oval shape.

If using marzipan, roll it into a log and place it in the center.

Fold the dough over asymmetrically to form the classic Stollen shape.

Place on a baking tray lined with parchment paper.

4. Bake
   Preheat the oven to 180°C (350°F).

Bake the Stollen for 40 to 50 minutes.

When it comes out of the oven, brush the warm cake with melted butter and dust generously with powdered sugar.

Let cool completely. Re-dust with powdered sugar if needed.

Tips and Tradition

Stollen keeps well for several days or even weeks if wrapped in aluminum foil or a clean cloth.

It is traditionally made at the beginning of December to be enjoyed throughout Advent.

This cake symbolizes the baby Jesus wrapped in a white swaddling cloth (hence the folded shape and powdered sugar coating).