Finding the Best Stollen: Our Taste Tests . . . And A Bit of History!

Let’s talk stollen!

This traditional holiday yeast bread dates back to 14th century Germany.

Made of macerated fruit and sometimes marzipan, stollen traces its roots to a baking contest held by the Bishop of Nauruburg in what is today near Dresden, Germany. 

During Advent season, commoners were not allowed to use butter in their cooking. As a result, bakers used oil—and that made holiday breads like stollen hard and rather flavorless. So the Saxon nobility requested a reprieve from the Pope. It took awhile for the church to agree—and then butter was only allowed for the Duke and his family. Hence, stollen became known as the “the food of the kings.”

Today only certain bakers in Dresden are allowed to put a royal seal on their stollen.

Modern day stollen is made of flour, yeast, butter, raisins, citron, milk, sugar, lemon peel and spices. The fruit is often macerated in rum. After baking, the loaves are dipped in butter and confectioners sugar.

We tried stollen from several major brands in a blind taste test. Here are the ones we thought were best!

About the Authors

Denise & Alan Fields are consumer advocates and best-selling authors. The Fields have authored 12 books with three million copies in print, including the best-selling guide to baby gear, Baby Bargains.

The Fields have been featured and quoted in the New York Times, Wall Street Journal and Los Angeles Times.

As consumer products experts, the Fields have been guests on the NBC Today Show, Good Morning America and ABC’s 20/20.

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