The Highlight of Every Christmas – The Classic German Christmas Stolle

The fifth and final installment of ‘bake with me for Christmas’, and I wrap it up with a classic and yet easy recipe for a German Christmas Stollen. 

I myself was intimated by this cake for far too long – but since I can’t eat Gluten I had to give it a go a few years ago, and now make it every year, the week before Christmas. All you need is some relatively basic ingredients & two hours of your precious time.   

Preparation time about 30minutes

Resting 20minutes + 1 hour

Bake at 200 C (390F) for 50-55min


  • 500g gluten-free flour (I used a store bought brand for this)
  • 1tbsp Psyllium Husks (this is the binding agent for gluten free breads)
  • 1tbsp Xanthan Gum
  • 4 tsp Dry Yeast or 14g
  • 50g Sugar
  • 1 Dash of Salt
  • 1tbsp Lemon Zest
  • 1 Egg
  • 150g Butter (at room temperature)
  • 300ml warm Milk
  • 80g finely chopped almonds (not ground)
  • 30g Candied Orange Peel
  • 50g Sukkade (Candied Lemon Peel, both can be found by Dr. Oetker)
  • 150g Raisins
  • 2tbsp Rum (I did add Almond Extract instead)
  • 50g melted Butter
  • 100g Icing Sugar


  1. Mix flour, salt, psyllium husk, Xantham gum
  2. Create a well in the middle & add the yeast, mixed with 1 tbsp of sugar
  3. Heat up your milk on the stove to finger temperature
  4. Add 50ml of the milk to the yeast/ sugar well and let it rise for 20minutes
  5. Add now the lemon zest, rest of the sugar, eg and 150g of the soft butter to the flour/ yeast mix and mix it for a good 5 minutes, preferably with a kitchen mixer. It’s quite a sticky and stiff dough.
  6. Now add the chopped almonds and candied orange & lemon peels + the rum or almond extract.
  7. Form the dough to dough to a bread loaf and let rest, covered, in a warm and draft-free space. (This is a good indicator – the form should hold itself, if it doesn’t something went wrong – Sorry!)
  8. Bake the Stollen at 200 degrees Celsius (390F) for about 50-55minutes – I always cover it with aluminum foil half way through to keep an even color. 
  9. In the meantime, you can melt the 50g butter on the stove.
  10. When the Stollen comes out of the oven, brush the melted butter of the whole loaf and add plenty of Icing sugar – like a lot!

This cake is by no doubt getting better with age, so wrap it up in aluminum foil to keep it for a while and make it ahead of time. 

Enjoy & Merry Christmas!








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