Christmas Stollen

It's time to get cozy! A good Stollen belongs to every German Christmas - just like a festively decorated Christmas tree. With a hot cup of coffee and your loved ones around you, there is no better way to celebrate Christmas. Check out this recipe from Leha and taste this delicious vegan Christmas Stollen. You will not regret it.
  • Passive time: 180 m


  • 500 ml Schlagfix whipping cream sweetened
  • 300 ml water
  • 6 yeast
  • ½ tsp salt
  • 450 g sugar
  • 2000 g flour
  • 1400 g raisins
  • 300 g lemon candied
  • 150 g Orange candied
  • 200 g almonds sweet
  • 8 cl Rum brown
  • 2 almonds bitter from pharmacy


  • Crumble the yeast in lukewarm water, sift the flour in a large bowl and keep in a warm place. Wash raisins, soak in rum and keep warm. Pour boiling hot water over sweet and bitter almonds and leave for a few minutes, peel off the skin and immediately grind finely. Leave the other ingredients in a warm place.

  • Add the soaked yeast in the middle of the flour and slowly add and mix as much flour until a thick paste is formed. Cover with a cloth and leave in a warm place for 15-30 minutes (flour the dough - if the dough develops cracks, it has risen far enough).

  • Add the remaining ingredients to the dough and fold in the flour, cover and place for a half to one hour in a warm place. Knead again and form loaves of approximately 1 kg. Cut a 1/2 cm deep line on top and cover again for half an hour and let it rest in a warm place. Preheat oven to 200-220 ° C and bake the Stollen at about 180 ° C for 45-50 minutes.

  • After baking, sprinkle the warm Stollen with plenty of icing sugar.

Additional information

Spread enough Leha-Schlagfix on the warm Stollen. This makes the Stollen moist inside!