Stollen, sometimes called Christstollen, were baked for Christmas in Germany as early as 1329 as a tribute for Bishop Henry of Naumberg.  However, it was not until 1528 in Dresden, Germany that a more or less standard recipe for this fruit and nut confection with its very distinctive shape was accepted by the Pastry Baker’s Guild.

 Since the 15th century this Christmas loaf has been among the items to be sold at fairs and festivals at Christmas time.  Stollen are mentioned frequently as tributes paid to princes and church dignitaries throughout the ages.

 Two legends are told about the stollen ingredients and its traditional shape.  One has it that the hump on the top of the loaf is reminiscent of the hump of the camel that brought gifts to the Christ child that first Christmas, and the brightly colored candied fruits and nuts represent the precious jewels and gifts in the camel’s pack. 

 The second story concerning the stollen is that the raised portion of the loaf is a reminder of the nave of the church and the candied fruit reminds us of the stained glass windows.

Choose either of the stories, or neither, but know when you enjoy this delicacy that you are taking part in a tradition that goes back hundreds of years, and pause a moment to reflect upon that first Christmas when God gave us the gift of his precious Son.

We hope that you enjoy this German holiday stollen.  Eat it for breakfast, as a dinner bread or anytime of the day or nighttime.  Serve it cold, warm or toasted, with butter, jam or plain.  Its a very versatile treat.

 Made with caring hands at: 

Sehnert’s Bakery & Bieroc Cafe, McCook, NE

(308)345-6500