Delicious Holiday Bread Recipes: Stollen, Panettone, and More

The holiday season is upon us, bringing with it the cheer of festive decorations, cozy gatherings, and of course, irresistible aromas wafting from the kitchen. One of the most beloved culinary traditions during this time is baking holiday breads. Every culture has its own iconic bread for the holiday table—be it the fruit-studded Stollen from Germany, the tall and airy Panettone from Italy, or the myriad of other sweet, spiced loaves from around the world. These breads often have centuries-old histories, passed down through families and communities, carrying with them the warmth and wonder of the season.

In this article, we will explore a few popular holiday bread recipes in detail, focusing on the beloved Stollen and Panettone. We’ll also briefly highlight other festive bread options you can try in your own kitchen. Whether you’re new to bread baking or a seasoned pro, you’ll find tips and techniques to make these recipes a success, along with flavor variations and serving suggestions. Let’s embark on a culinary journey that celebrates the holiday spirit with flour, yeast, and a pinch of magic!

Stollen—often also spelled as “Stolle” or called “Christstollen”—is a classic German Christmas bread. It is known for its dense, rich dough packed with dried fruits, nuts, and sometimes marzipan. Although sweet, it’s not cloyingly so, making it a perfect partner to a hot cup of coffee or mulled wine. Traditionally, Stollen is baked weeks ahead of Christmas and stored in a cool place, allowing the flavors to develop and meld beautifully.

Ingredients

This recipe yields one large loaf.

• Dough Base

  • 4 cups (about 500g) all-purpose flour, plus extra for dusting
  • 1 packet (2¼ teaspoons) active dry yeast
  • ⅓ cup (65g) granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom (optional but highly recommended)
  • 1 cup (240ml) warm milk (110–115°F or 43–46°C)
  • ½ cup (113g) unsalted butter, softened
  • 1 large egg, room temperature

• Filling

  • 1 cup (150g) mixed dried fruits (raisins, currants, chopped candied citrus peel)
  • ⅓ cup (50g) chopped almonds (optional)
  • 1 tablespoon rum or orange juice (for soaking the dried fruit)
  • 3 tablespoons butter, melted (for brushing)
  • ½ cup (100g) marzipan (optional), formed into a small log or pieces

• Finishing

  • 2–3 tablespoons melted butter (additional)
  • ½ cup (60g) confectioners’ sugar

Process

1. Soak the Fruits

   • In a small bowl, combine your dried fruits with rum (or orange juice). Cover and let them soak for at least 30 minutes or overnight. This step adds moisture and flavor to the fruit, which translates into a more sumptuous loaf.

2. Activate the Yeast

   • In a separate small bowl, combine warm milk, a pinch of sugar, and yeast. Stir gently and let it sit for about 5–10 minutes, or until it becomes foamy. If it doesn’t foam, the yeast may be inactive, and you should start over with fresh yeast.

3. Combine the Dry Ingredients

   • In a large mixing bowl, whisk together flour, sugar, salt, and ground cardamom (if using). Cardamom imparts a fragrant sweetness that complements the fruit.

4. Make the Dough

   • Pour the activated yeast mixture into the flour mixture. Add the softened butter and beaten egg. Begin to mix using a wooden spoon or stand mixer with a dough hook attachment. Once it starts coming together, knead it for 8–10 minutes. The dough should be smooth and elastic. If it’s too sticky, sprinkle in a little extra flour; if it’s too dry, add a tablespoon or two of warm milk.

5. Fold in Fruits and Nuts

   • Drain any excess liquid from the soaked fruits. Gently knead the fruits, along with the almonds (if using), into the dough. The dough may become a bit sticky again from the added moisture, so dust your work surface with flour as needed.

6. First Rise

   • Shape the dough into a ball and place it into a greased bowl. Cover the bowl with a damp cloth or plastic wrap. Let it rise in a warm place for about 1–2 hours, or until doubled in size.

7. Shape the Stollen

   • Punch down the dough gently and transfer it to a floured work surface. Flatten the dough into an oval about 1-inch thick. If you’re using marzipan, place the log or pieces in the middle. Fold one side of the dough over to create a unique Stollen shape. Gently pinch the edges to seal in the marzipan.

8. Second Rise

   • Carefully place the formed dough on a baking sheet lined with parchment paper. Cover again with a towel or plastic wrap and let it rise for another 45–60 minutes.

9. Bake

   • Preheat your oven to 350°F (175°C). Once fully proofed, bake the Stollen for about 30–40 minutes, or until it’s golden brown and the internal temperature reads around 190–200°F (87–93°C). If it’s browning too quickly, loosely cover with aluminum foil.

10. Brush and Dust

    • Once out of the oven, immediately brush the top with melted butter. Let the bread cool slightly, then dust generously with confectioners’ sugar. Some prefer to re-apply butter and sugar multiple times for an extra-rich finish.

11. Store and Serve

    • Stollen is famously best after it rests. Wrap the cooled loaf tightly in foil or plastic wrap, and store in a cool, dark place for at least 1–2 days to allow flavors to develop. Serve slices dusted with extra confectioners’ sugar if desired.

Panettone is an iconic Italian holiday bread that hails from Milan. Distinguished by its tall, dome-like shape, Panettone is airy, buttery, and studded with raisins and candied citrus. Achieving that lofty structure and delicate crumb can be a labor of love, but the resulting masterpiece is well worth it. Panettone makes an elegant gift or a showstopper centerpiece on a Christmas brunch table.

Ingredients

This recipe will make one large Panettone (about 2 pounds). You will need a Panettone mold or a tall-sided baking pan.

• Sponge (Pre-Ferment)

  • ½ cup (60g) all-purpose flour
  • 1 tablespoon sugar
  • 1 packet (2¼ teaspoons) active dry yeast
  • ¼ cup (60ml) warm water

• Dough

  • 3½ cups (about 440g) all-purpose flour, plus extra if needed
  • ⅓ cup (67g) granulated sugar
  • ½ teaspoon salt
  • 4 eggs, room temperature
  • ½ cup (113g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons rum or orange juice (optional)
  • Zest of 1 orange (optional, but recommended)

• Filling

  • 1 cup (150g) raisins, soaked in warm water or rum for 30 minutes, then drained
  • ½ cup (75g) candied citrus peel or mixed peel

Process

1. Prepare the Sponge

   • In a small bowl, combine the flour, sugar, yeast, and warm water. Stir to form a soft dough or thick batter. Cover the bowl with plastic wrap and let it rise for about 30 minutes, or until doubled in size and bubbly.

2. Make the Dough

   • In a larger mixing bowl (or the bowl of a stand mixer), whisk together the flour, sugar, and salt. Create a well in the center, and add eggs, softened butter, vanilla extract, rum (or orange juice), and the orange zest. Add the sponge to the mix.

3. Knead

   • Using a dough hook attachment or your hands, knead the dough for about 10–12 minutes. It should become smooth, slightly sticky, and elastic. If the dough is excessively sticky, add up to ¼ cup more flour, one tablespoon at a time.

4. Incorporate the Filling

   • Gently fold in the soaked raisins and candied citrus peel. Distribute them evenly throughout the dough, but try not to overmix, as you want to maintain the bread’s structure.

5. First Rise

   • Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap or a damp cloth, and let it rise until doubled—usually about 1–1½ hours, depending on room temperature.

6. Shape and Second Rise

   • Lightly punch down the dough and shape it into a round. Place it into a Panettone paper mold or a tall-sided baking pan lined with parchment. The dough should fill about half the mold’s height. Cover and let rise again until nearly doubled, about 45–60 minutes.

7. Bake

   • Preheat your oven to 350°F (175°C). Carefully score a cross on top of the dough with a sharp knife (this helps it expand evenly) and place a small pat of butter in the center. Bake for about 35–45 minutes. If the top browns too quickly, cover loosely with foil. The bread is done when a skewer inserted into the center comes out clean or when the internal temperature is about 190–200°F (87–93°C).

8. Cooling Trick

   • A traditional technique is to hang the Panettone upside down to cool, which helps it maintain its tall shape. You can poke two long skewers through the bottom of the bread and hang it between two supports (like two large pots) to cool. If this is too complex, simply cool it on its side on a wire rack, rotating carefully.

9. Serving

   • Panettone is best enjoyed fresh but can be stored in an airtight bag for up to a week. Serve in tall wedges with coffee, tea, or sweet dessert wine.

While Stollen and Panettone often steal the spotlight, there are plenty of other holiday breads worth your attention. Here are a few suggestions to add variety to your celebrations:

Julekake (Norwegian Christmas Bread)

This lightly sweet bread is fragrant with cardamom and studded with raisins and candied fruit. It’s often served with butter and cheese, making it a comforting breakfast treat.

Pan de Jamón (Venezuelan Christmas Bread)

Savory meets sweet in this Venezuelan classic, which typically includes ham, olives, raisins, and sometimes bacon. The salty-sweet combination is absolutely addictive.

Krantz Cake (Chocolate Babka)

While not always tied specifically to the Christmas season, a rich chocolate babka or “krantz cake” can be a delightful addition to a holiday feast. Swirls of chocolate make every slice a showstopper.

Jamaican Spiced Bun

Spiced with cinnamon, nutmeg, and sometimes molasses, Jamaican buns often include dried fruits. They can be enjoyed year-round but are especially comforting during the holidays.

Fruitcake Loaf

Though the subject of jokes, a well-made fruitcake is moist and rich, brimming with dried fruits, nuts, and spices. Some people even age their fruitcake for weeks or months, feeding it with brandy or rum for extra flavor.

Room Temperature Ingredients

It’s always a good idea to let your eggs, butter, and milk come to room temperature before mixing. This ensures the dough comes together more easily.

Proper Kneading

Kneading develops gluten, which is crucial for bread structure. If kneading by hand, be prepared to spend a good 8–10 minutes working the dough. A stand mixer with a dough hook can save you some time and elbow grease.

Watch the Rise

Yeast doughs are very sensitive to temperature. If your kitchen is on the cooler side, the dough may take longer to double in size. Conversely, in a warm space, it may rise quickly, so keep an eye on it to avoid over-proofing.

Use Quality Ingredients

Holiday breads are typically quite simple but rely on high-quality butter, fresh spices, and flavorful dried fruits. Investing in better ingredients will pay off in taste.

Flavor Variations

Don’t be afraid to experiment with different dried fruits (apricots, cranberries, cherries) or nuts (walnuts, pecans). Add spices like cinnamon, nutmeg, or star anise for unique twists.

Storage

Most holiday breads can be stored well-wrapped at room temperature for several days. Some, like Stollen, become even better over time. If you won’t eat the bread within a few days, slice and freeze it; it can be revived with a quick toast or warm-up in the oven.

Serving Suggestions

Holiday breads often pair wonderfully with a hot drink—coffee, tea, cocoa, or even spiced mulled wine. They also make fantastic gifts if wrapped in festive cellophane or decorative tins.

Conclusion

Whether you’re partial to the citrus-and-dried-fruit sophistication of Panettone or the buttery, marzipan-laced richness of Stollen, baking holiday breads can transform your kitchen into a warm and welcoming haven during the festive season. There is something truly magical about the aroma of yeast, spices, and candied fruits mingling in the oven. That magic is elevated even further by the knowledge that you’re joining a time-honored tradition cherished by generations worldwide.

These recipes may look daunting, but with a bit of patience and practice, you can master them. The rewards—both in taste and in the sense of holiday spirit—are immeasurable. Whether you’re gifting a homemade loaf, enjoying it with friends and family, or simply treating yourself, the act of baking seasonal breads brings joy and comfort that perfectly encapsulates the essence of the holidays.

From classic German Stollen to towering Italian Panettone and beyond, each holiday bread offers a window into culinary heritage and shared festivities. Try out one (or several!) of these recipes in your own kitchen to add an extra spark of sweetness to your celebrations. Happy baking and warm holiday wishes to you and your loved ones!