We’ve always been fans of the classic German Stollen a festive bread that’s steeped in holiday traditions and filled with dried fruits and nuts. Originating from Germany it’s often enjoyed during Christmas but we’ve given it a creamy upgrade with cream cheese for that extra rich texture and flavor.
In our kitchen we love blending old-world charm with modern twists to create recipes that wow. This Cream Cheese Stollen brings a delightful indulgence to your table while staying true to its roots so you can bake up some holiday magic with ease.
Ingredients
As we explore our Cream Cheese Stollen recipe—a delightful twist on the classic German festive bread—we gather the key ingredients that blend tradition with creamy indulgence. Below, we list them in the order they are typically prepared and incorporated, with precise measurements and prep notes for accuracy and ease.
Dough Ingredients
- All-purpose flour: 4 cups, sifted, as the base for our sturdy yet tender dough
- Active dry yeast: 2¼ teaspoons (1 packet), proofed in warm liquid to activate its rising power
- Granulated sugar: ½ cup, for sweetness and to feed the yeast
- Salt: 1 teaspoon, to balance flavors and enhance the dough’s structure
- Whole milk: 1 cup, warmed to 110°F, for a moist and rich dough
- Unsalted butter: 1 cup (2 sticks), softened at room temperature, to add flaky layers
- Large eggs: 2, lightly beaten, to bind and enrich the mixture
- Cream cheese: 8 ounces, softened and full-fat for that signature creamy twist that elevates texture and flavor
Filling and Topping Ingredients
- Dried fruits: 1 cup mixed (e.g., raisins and currants, soaked in rum for 30 minutes to plump and intensify their taste)
- Chopped almonds: ½ cup, toasted lightly for added crunch and nutty depth
- Candied citrus peel: ½ cup, finely chopped, to infuse authentic Stollen essence
- Powdered sugar: 1 cup, for dusting the finished loaf to create a snowy, festive finish
For optimal results, we recommend using fresh, high-quality ingredients to capture the essence of this holiday treat. If you’re scaling the recipe, refer to the table below for nutritional estimates per serving based on standard values.
| Nutrient | Per Serving (1 slice, based on 12 servings) | Daily Value % |
|---|---|---|
| Calories | 350 | 18% |
| Total Fat | 18g | 23% |
| Carbohydrates | 42g | 15% |
| Protein | 6g | 12% |
| Sugar | 15g | N/A |
Required Tools and Equipment
Now that we have gathered our fresh ingredients for the Cream Cheese Stollen, let’s ensure we have the right tools and equipment on hand to make the preparation process smooth and efficient. Proper tools not only save time but also help achieve that perfect texture and presentation in our festive bread.
To prepare and bake this recipe successfully, we recommend the following essential items. We’ve organized them by the stage of preparation for easy reference:
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Dough Mixing Stage:
- Large mixing bowl: For combining flour, yeast, sugar, and other dry ingredients to form the dough base.
- Stand mixer with dough hook or hand mixer: Essential for kneading the dough until it’s smooth and elastic, ensuring the cream cheese integrates seamlessly for a tender crumb.
- Measuring cups and spoons: Accurate tools to measure flour, milk, and other ingredients precisely, preventing common baking mishaps.
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Filling and Shaping Stage:
- Rolling pin: Used to roll out the dough evenly before adding the dried fruits, nuts, and candied citrus peel filling.
- Sharp knife or dough cutter: For cutting and shaping the stollen into its traditional loaf form, allowing for clean edges and professional results.
- Pastry brush: Ideal for applying an egg wash or butter glaze to the surface, enhancing the golden-brown finish.
- Baking sheet or loaf pan: A sturdy option to support the stollen during baking, promoting even heat distribution for a moist interior.
- Parchment paper or silicone baking mat: Prevents sticking and makes cleanup easier, ensuring our Cream Cheese Stollen releases perfectly from the pan.
- Oven thermometer: Helps verify that our oven is at the correct temperature for optimal rising and baking, guaranteeing consistent results every time.
- Fine-mesh sieve: For dusting powdered sugar over the finished stollen, creating that signature snowy topping.
By having these tools ready, we can focus on the joy of baking our Cream Cheese Stollen without interruptions, turning simple ingredients into a holiday masterpiece.
Instructions
We walk you through crafting our Cream Cheese Stollen with simple, precise steps that build on the ingredients and tools we’ve already prepared. Let’s turn those fresh components into a festive, buttery delight packed with holiday flavors.
Prepare the Ingredients
Before we begin, gather and prep all ingredients in the order they’ll be used to ensure smooth baking. Start with the dough components: In a small bowl, activate the active dry yeast by dissolving 2 1/4 teaspoons in 1/4 cup of warm whole milk (around 110°F) and let it sit for 5-10 minutes until foamy. Meanwhile, in a separate large mixing bowl, combine 3 cups of all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt—whisk these dry ingredients together for even distribution.
For the filling, chop 1 cup of dried fruits such as raisins and cherries into small pieces for better integration. Finely chop 1/2 cup of almonds to add a satisfying crunch, and mix in 1/4 cup of candied citrus peel. Soft cream cheese—we recommend 8 ounces at room temperature—will blend seamlessly, offering a creamy contrast to the dough’s texture. Measure out 1/2 cup unsalted butter (melted) and 2 large eggs, ensuring everything is at room temperature to enhance the dough’s elasticity and flavor absorption.
Make the Dough
Now we make the dough by combining our prepped ingredients into a cohesive base. In the large mixing bowl with the dry ingredients, create a well in the center and pour in the activated yeast mixture along with the melted butter and eggs. Using a stand mixer fitted with a dough hook, knead on medium speed for 5-7 minutes until the dough forms a smooth, elastic ball—feel its soft, pliable texture that promises a tender crumb.
If kneading by hand, turn the dough onto a lightly floured surface and work it for 8-10 minutes, incorporating air for a light rise. Gradually add the 8 ounces of softened cream cheese, mixing until fully integrated for a rich, tangy undertone that elevates the traditional stollen’s taste. Cover the dough with a clean kitchen towel and let it rise in a warm spot for 1-1.5 hours until it doubles in size—the aroma of yeast and citrus will begin to fill your kitchen, building anticipation for the final treat.
Add the Cream Cheese Filling
Once the dough has risen, we add the cream cheese filling to create layers of indulgent flavor. Gently punch down the dough to release gases, then roll it out on a floured surface into a 12×16 inch rectangle—aim for an even thickness of about 1/2 inch to ensure the filling distributes perfectly.
Spread the softened cream cheese evenly over the dough, leaving a 1-inch border around the edges for sealing. Sprinkle the chopped dried fruits, almonds, and candied citrus peel across the cream cheese layer, pressing them lightly into the surface for secure embedding. This step infuses a burst of sweet, nutty notes that contrast beautifully with the cream cheese’s creamy smoothness, making each bite irresistibly flavorful.
Shape and Bake the Stollen
With the filling in place, we shape and bake the stollen to achieve its iconic form and golden crust. Fold the dough rectangle over lengthwise to enclose the filling, then pinch the edges firmly to seal and create a log shape—use a sharp knife or dough cutter for any adjustments.
Place the shaped stollen seam-side down on a parchment-lined baking sheet, and let it rest for 15 minutes to relax the dough. Preheat your oven to 350°F, and bake for 30-40 minutes until the exterior turns a deep golden brown and the kitchen fills with the warm, spicy aroma of baked fruits and nuts. For even results, rotate the pan halfway through—if using an oven thermometer, maintain precise temperature to avoid over-baking and preserve the soft, moist interior.
Cool and Glaze
After baking, we cool and glaze the stollen to lock in its freshness and add a final touch of sweetness. Remove the stollen from the oven and transfer it to a wire rack—let it cool completely for 1-2 hours to prevent the glaze from melting and to allow flavors to settle, resulting in a firm yet tender texture.
Once cooled, sift powdered sugar over the top using a fine-mesh sieve for a classic snowy finish, or mix 1 cup powdered sugar with 2 tablespoons milk for a simple glaze—drizzle it evenly for an extra layer of sweetness that enhances the cream cheese’s tang. This step not only boosts visual appeal but also adds a subtle crunch that complements the stollen’s rich, fruity core.
Make-Ahead Instructions
One of the joys of our Cream Cheese Stollen recipe is its flexibility for holiday baking, allowing us to prepare components in advance without compromising that buttery, festive flavor. This ensures Cream Cheese Stollen remains fresh and indulgent, even when time is tight during the busy season.
Preparing the Dough Ahead
We can mix and knead the dough up to 24 hours in advance to let flavors develop. After combining the flour, yeast, sugar, salt, milk, butter, eggs, and cream cheese as outlined in our step-by-step instructions, cover the bowl tightly with plastic wrap. Refrigerate the dough immediately after the first rise at room temperature. This slow, chilled proofing enhances the dough’s texture, making it even more tender and flavorful.
Making the Filling in Advance
For the filling—dried fruits, chopped almonds, and candied citrus peel—prepare it up to 3 days ahead. Simply mix these ingredients in a sealed container and store in the refrigerator. This step allows the fruits to plump up and infuse with moisture, intensifying the holiday spices and nutty aromas for a more vibrant taste when we incorporate it into the dough.
Baking and Storing the Stollen
Bake the full Cream Cheese Stollen up to a week ahead for effortless serving. Once cooled and dusted with powdered sugar, wrap the loaf tightly in plastic wrap and aluminum foil. Store at room temperature for up to 5 days or freeze for up to 3 months. Freezing preserves the golden crust and creamy filling, locking in that signature moistness.
| Make-Ahead Option | Storage Method | Duration | Thawing/Finishing Tips |
|---|---|---|---|
| Dough preparation | Refrigerated in bowl | Up to 24 hours | Let sit at room temperature for 1 hour before shaping and baking. |
| Filling preparation | Sealed container in fridge | Up to 3 days | Use directly from fridge; no thawing needed. |
| Fully baked Stollen | Wrapped at room temperature or frozen | Up to 5 days (room temp) or 3 months (frozen) | Thaw overnight in fridge, then warm in a 300°F oven for 10-15 minutes to restore that fresh-baked aroma and soft texture before glazing. |
By planning ahead, we ensure our Cream Cheese Stollen delivers a sensory delight—its rich, creamy center and fruity notes shining through with minimal last-minute effort.
Conclusion
We’re thrilled you’ve explored our Cream Cheese Stollen recipe with us. It’s a perfect way to blend timeless holiday traditions with a creamy twist that elevates every bite.
By now, you’ve got the tools to create a festive treat that’s as enjoyable to make as it is to share. Let’s keep the spirit alive—bake, savor, and make memories that last beyond the season.
Frequently Asked Questions
What is Cream Cheese Stollen?
Cream Cheese Stollen is a modern twist on the classic German Christmas bread, packed with dried fruits, nuts, and a creamy cheese filling. This festive treat blends traditional flavors with contemporary elements like cream cheese for a richer texture, making it an indulgent holiday favorite that’s easy to prepare at home.
What are the key ingredients for Cream Cheese Stollen?
The main ingredients include all-purpose flour, active dry yeast, sugar, salt, milk, butter, eggs, and cream cheese for the dough. For the filling and topping, use dried fruits, chopped almonds, candied citrus peel, and powdered sugar. Opt for fresh, high-quality items to enhance flavor and texture, with nutritional info available per serving.
What tools are needed to make Cream Cheese Stollen?
You’ll need a large mixing bowl, stand or hand mixer, measuring cups and spoons, rolling pin, sharp knife, baking sheet or loaf pan, parchment paper, oven thermometer, and a fine-mesh sieve for dusting. These essentials help streamline preparation and ensure even baking for a perfect loaf.
How do I make Cream Cheese Stollen step by step?
Start by activating yeast and mixing dry ingredients. Combine with wet ingredients to form dough, knead until smooth, and let it rise. Add cream cheese filling, shape the loaf, bake until golden, then cool and dust with powdered sugar. Follow the steps carefully for a moist, flavorful result ready in under 2 hours of active time.
Can I make Cream Cheese Stollen ahead of time?
Yes, prepare the dough up to 24 hours in advance and the filling up to 3 days ahead to let flavors develop. Bake it up to a week early and store at room temperature, or freeze for longer. This makes it ideal for holiday planning, ensuring fresh, delicious results with minimal last-minute effort.
How should I store Cream Cheese Stollen?
Store baked Stollen in an airtight container at room temperature for up to a week, or refrigerate for two weeks to maintain freshness. For longer storage, freeze it for up to three months—thaw at room temperature before serving. This keeps the bread moist and flavorful for your holiday enjoyment.