• Origin: Dresden, Germany, in 1329Dresden Stollen Bakers: A Brief History of Stollen
    • Also known as Christstollen
    • The shape was meant to represent the Baby Jesus wrapped in swaddling clothes
    • Originally baked without butter or milk
    • Key ingredients include flour, sugar, butter, milk, salt, currants and egg yolks
    • Often made using dried or candied fruits, including cherries and raisins; almonds can also be added
    • Wrap
    • Original stollen were baked in 30 pound loavesDresden Stollen Bakers: A Brief History of Stollen
    • Largest stollen weighed 4.2 tonsDresden Stollen Festival: The Dresden Giant Stollen
    • On the second Sunday of Advent each year, the annual Dresden Stollen Festival is held in Dresden, Germany

  • The bread stollen is a fixture at Christmas breakfasts. The traditional German pastry is made with candied cherries, almonds and spices. Before putting the dough in the oven, a baker shapes it into a small loaf, drizzles it with icing and dusts it with powdered sugar.

  • Stollen Recipe Tips

    Stollen can be made without yeast; rum can be added for flavor.


    Cut the stollen from the center outwards to the ends; push the uneaten ends together before storing.


    Wrap the uneaten stollen in a linen cloth and place in a dark, cool place to keep it fresh.Dresdner Stollen: Stollentips

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