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German Nut Stollen Recipe

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★★★★★

4.8 from 138 reviews

This classic German Nut Stollen recipe offers a rich, buttery yeast dough filled with a spiced nut mixture, then baked to a golden perfection and dusted with powdered sugar. Perfectly balancing sweet and nutty flavors, this traditional holiday bread is a delightful treat for festive occasions or cozy afternoons.

Ingredients

Scale

Dough

  • 3 ½ cups (440g) all-purpose flour
  • ¼ cup (50g) sugar
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 2 ¼ tsp active dry yeast
  • ¾ cup (180ml) warm milk (divided)

Nut Filling

  • 2 cups (200g) walnuts, hazelnuts or almonds, toasted and ground
  • ⅓ cup (70g) sugar
  • ½ cup (120ml) heavy cream
  • 1 tsp cinnamon

Assembly

  • 1 cup chopped nuts (walnuts, almonds and hazelnuts)
  • 2 tbsp melted butter
  • Powdered sugar, for dusting

Instructions

  1. Make the Dough: Start by activating the yeast in a portion of the warm milk, allowing it to bloom until frothy. In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter, the yeast mixture, and the remaining warm milk, mixing all ingredients thoroughly to form a smooth, elastic dough.
  2. Let the Dough Rise: Cover the dough with a clean kitchen towel or plastic wrap and leave it in a warm place to rise until it doubles in size, approximately 1 to 1.5 hours.
  3. Prepare the Nut Filling: Toast the nuts in a dry skillet or oven until fragrant, then grind them coarsely. In a bowl, combine the ground nuts with sugar, heavy cream, and cinnamon until a thick, spreadable mixture forms.
  4. Roll Out the Dough: Once risen, punch down the dough and roll it out on a floured surface into a large rectangle roughly 12 by 16 inches.
  5. Assemble the Stollen: Spread the nut filling evenly over the dough surface. Sprinkle the chopped nuts over the filling. Roll the dough tightly into a log shape from the longer side, then fold it slightly in the middle to create the classic Stollen shape.
  6. Bake: Transfer the dough log to a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
  7. Finish and Serve: Remove the Stollen from the oven and immediately brush generously with melted butter. Allow it to cool slightly before dusting thoroughly with powdered sugar. Let it cool completely on a rack before slicing and serving.

Notes

  • Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
  • Use freshly toasted nuts for the best flavor and texture in the filling.
  • The dough rising time may vary based on room temperature; be patient for the best results.
  • The Stollen can be wrapped tightly and stored for several days, allowing flavors to mature.
  • For an authentic touch, consider adding a small amount of rum-soaked dried fruits to the filling.

Keywords: German Stollen recipe, nut stollen, holiday bread, traditional German dessert, Christmas bread, nut-filled bread

Find it online: https://nayabaker.com/german-nut-stollen-recipe/