My mother has been baking stollen, a traditional German Christmas bread/cake, for over 50 years now using (roughly) this recipe, which comes from her Bavarian friend. Now it's my turn.

I like this recipe better than yeast versions, because you can make it faster, not having to wait for the dough to rise. Also, it has less fruit than usual, which i prefer.

Note that c = metric cup (250 mL), T = metric tablespoon (15 mL), and t = metric teaspoon (5 mL).


  • 1 c sultanas
  • ½ c rum
  • 380 g (~3 c) wheat flour
  • 100 g (~1 c) ground almonds
  • 4 t baking powder
  • ¾ c sugar, 2 T of which are powdered
  • 250 g butter
  • 250 g (~1 c) quark, strained yogurt, greek-style yogurt, or cottage cheese
  • zest of 2 lemons
  • 2 eggs
  • 2 t vanilla
  • 2 t almond extract
  • ¼ t salt if using salted butter; 1 t salt otherwise


  1. Soak the sultanas in the rum for two hours or until plump.
  2. Preheat the oven to 180°C.
  3. In a big bowl, mix the flour, almonds, baking powder, and unpowdered sugar.
  4. Cut the butter into the mixture and mix it with your hands until homogeneous.
  5. Mix in the sultanas and remaining rum.
  6. In another bowl, mix the quark, lemon zest, eggs, vanilla, and almond extract.
  7. Stir the wet ingredients into the dry ingredients, then mix with your hands until doughy.
  8. Put the dough on a baking sheet lined with baking paper or butter, and shape it into two large loaves or three medium loves.
  9. Fan bake for 30 minutes or until golden brown.
  10. Dust the warm, finished loaves with powdered sugar, let cool, then serve.

Funny story: My mom once brought her stollen to a Christmas party. After tasting it, one person asked, "Krassy, did you make this delicious bread?", to which my mom replied, "No, it's stollen."

Author: Alexander Raichev
Date: 2023-12-25
Tags: recipe

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