Christstollen is the German Christmas bread traditionally baked with dried fruit, candied peel and marzipan.
The rich, yeast-raised loaf is associated particularly with Dresden, where Dresdner Christstollen is a protected regional specialty. Its dough commonly contains butter, raisins or other dried fruit, candied citrus peel and spices. Some versions include a marzipan center, while not every stollen contains marzipan.
After baking, the loaf is brushed with melted butter and coated heavily with powdered sugar. The pale covering is often said to suggest the swaddling clothes of the Christ child, although this is a symbolic interpretation rather than a technical baking rule. Stollen is distinct from fruitcake because it is yeast-raised and bread-like, and from gingerbread because its characteristic structure depends on enriched dough and dried fruit.