Stollen with Cranberries and Candied Oranges
Prep time
Cook time
Total time
Serves: 3 small stollen
  • 400 g flour
  • 1 pack dried yeast
  • 80 ml milk, warmed
  • 40 g sugar
  • vanilla
  • 2 eggs
  • 140 g melted butter
  • 50 g chopped almonds
  • 200 g dried cranberries
  • 40 g candied oranges (Orangeat) or orange zest
  • butter, melted, for brushing the stollen afterwards
  • sugar, for sprinkling
  • powdered sugar, for dusting
  1. In the mixing bowl, measure out the flour and sugar.
  2. Dissolve the yeast in the warmed milk.
  3. With the dough hook attachment, begin mixing the flour and sugar on low. Add the milk and yeast, eggs (one at a time), vanilla, and melted butter.
  4. Increase the speed and knead until a smooth dough has formed.
  5. Let rise for about 2 hours.
  6. In the meantime, combine the almond, cranberries, and candied oranges in a bowl.
  7. Once risen, knead in the nuts and dried fruit.
  8. Knead into the "stollen" form by rolling out the dough thick and then folding the sides over.
  9. Bake at 210 Celsius for the first 5 minutes, then dropping the oven temperature to 180 Celsius for about 35 minutes.
  10. Remove from oven and let sit for 10 minutes.
  11. Meanwhile, melt the extra butter.
  12. Brush the stollen generously with the melted butter and roll into the sugar.
  13. Let the stollen cool, COMPLETELY, and finally sift the powdered sugar over the top of each stollen generously.
  14. Wrap nicely in plastic wrap and either enjoy yourself or give as a great Christmas gift!
Recipe by Baking My Way Through Germany at