Christstollen

Christstollen is a traditional German Christmas bread, most closely associated with the city of Dresden. It is a rich, yeast-raised loaf stuffed with dried and candied fruits, nuts, and often marzipan, and it is finished with a generous coating of powdered sugar. The name reflects the Christmas season and the celebration of Christ.

Typical ingredients include flour, milk or water, butter, eggs, and sugar, with yeast to leaven. Fillings commonly comprise raisins, sultanas, currants, candied citrus peel, and almonds; marzipan is sometimes added in the center. Spices such as cardamom, cinnamon, and nutmeg are often used to give a warm, festive aroma. Some recipes incorporate a splash of rum or brandy for added depth.

The dough is usually soft and enriched, requiring careful handling to preserve its light texture. After shaping into an oval loaf with a thick, rounded center, the Christstollen is baked until just firm and then cooled. It is traditionally brushed with melted butter and lavishly dusted with powdered sugar, which helps preserve the bread and contributes to its snow-like appearance. Many bakers age the stollen for several days or weeks, allowing flavors to mellow and mature.

The Christstollen has historical roots in Central Europe dating to the late medieval period and is now a widely produced holiday specialty in Germany. The Dresden variant is often distinguished by its size, fruit content, and the use of marzipan, and is protected under European Union law as a geographical indication for its name in some contexts.