German Nut Stollen Recipe: The Perfect Nussstollen for the Holidays

What Is Nut Stollen (Nussstollen)?

Nussstollen Or Nut Stollen is a version of the famous German stollen bread. But instead of using dried fruits or marzipan, it’s packed with a creamy, nutty filling. It’s usually made with hazelnuts, almonds, or walnuts, and warm spices. It’s a dessert that brings the cheer during Christmas time!

This Nut stollen is perfect for Christmas mornings, afternoon coffee breaks and not only! It’s so delicious and simple to make. Plus, the smell of it baking? It’s absolute magic! Trust me, once you try it, this recipe will become a tradition in your home too. Let’s get cooking!

Key Ingredients & Substitutions for Nut Stollen

Flour: All-purpose flour works perfectly. If you want a slightly chewier texture, you can mix in some bread flour.

Yeast: Active dry yeast makes the dough rise beautifully. Instant yeast works too—just skip the activation step.

Butter: Good-quality unsalted butter is key to that rich, tender dough. Trust me, the better the butter, the better the stollen!

Milk: Warm milk adds moisture and softness to the dough. Dairy-free alternatives like almond milk work if needed.

Sugar: Sweetens both the dough and the filling. You can use brown sugar for a deeper flavor in the filling.

Nuts: Hazelnuts, almonds, or walnuts are the stars here. Toasting them before mixing makes a huge difference in flavor.

Cream: Adds richness to the nut filling. You can substitute it with milk if you want a slightly lighter filling.

Cinnamon: A touch of warmth that ties all the flavors together. Add a pinch of nutmeg for extra coziness!

Powdered Sugar: For that classic snowy finish. It’s not just for looks—it adds a lovely sweetness to the crust.

Equipment You’ll Need

• Mixing Bowls: For the dough and filling.
• Rolling Pin: To roll out the dough evenly.
• Baking Sheet: Lined with parchment paper for easy cleanup.
• Pastry Brush: For brushing butter over the baked loaf.
• Knife or Bench Scraper: To shape and handle the dough.

Step-by-Step Instructions for Perfect Nut Stollen

Step 1: Make the Dough

1. Activate the Yeast: In a small bowl, mix 2 ¼ tsp (1 packet) active dry yeast with ¼ cup (60ml) warm milk and 1 tsp sugar. Let it sit for 5-10 minutes until frothy—this is the yeast waking up!
2. Mix the Dough: In a large bowl, combine 3 ½ cups (440g) flour, ¼ cup (50g) sugar, and ½ tsp salt. Add ½ cup (115g) softened butter and the yeast mixture. Gradually pour in ½ cup (120ml) warm milk, mixing until it forms a smooth dough.
3. Knead and Rise: Knead the dough for about 8 minutes until it’s elastic and smooth. Place it in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour, or until doubled in size.

Step 2: Prepare the Filling

4. Toast the Nuts: Preheat your oven to 350°F (175°C). Spread 2 cups (200g) of nuts on a baking sheet and toast for 8-10 minutes until fragrant. Let them cool, then grind them finely. I like to save a few to later on sprinkle the stollen.
5. Make the Filling: In a bowl, combine the ground nuts, ⅓ cup (70g) sugar, ½ cup (120ml) cream, and 1 tsp cinnamon. Stir until it forms a spreadable paste.

Step 3: Assemble the Stollen

6. Roll Out the Dough: On a lightly floured surface, roll out the dough into a rectangle, about 12×16 inches (30x40cm).
7. Spread the Filling: Evenly spread the nut mixture over the dough, leaving a 1-inch border around the edges. Add toasted chopped nuts if adding.
8. Shape the Loaf: Roll the dough up tightly from one long side to form a log. Pinch the ends to seal.

Step 4: Bake and Finish

9. Bake the Stollen: Place the loaf on a parchment-lined baking sheet. Cover it loosely and let it rise for another 30 minutes. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown.
10. Brush with Butter: While the stollen is still warm, brush it generously with melted butter. Let it cool slightly, then dust with powdered sugar for that festive finish.

Expert Tips for the Best Nut Stollen

Don’t Rush the Rise: A proper rise is key to a light, fluffy loaf. Give it time to work its magic.

Toast Your Nuts: This simple step takes the flavor to the next level—don’t skip it!

Add a Twist: A splash of rum or a sprinkle of orange zest in the filling makes it extra festive.

Serve Fresh: Nut Stollen is best enjoyed slightly warm with a cup of coffee or tea.

Serving Suggestions

Nut Stollen is delicious on its own, but it’s heavenly with a smear of butter or a drizzle of honey. Serve it as part of a holiday breakfast spread, or pair it with German mulled wine for a cozy evening treat. It’s also a wonderful gift—wrap it in parchment paper and tie it with a festive ribbon to share the holiday spirit.

Make-Ahead and Storage

• Make-Ahead: You can prepare the dough and filling a day in advance. Store the dough in the fridge overnight, then assemble and bake the next day.
• Storage: Keep the stollen in an airtight container at room temperature for up to 5 days.
• Freezing: Wrap the loaf tightly in plastic wrap and freeze for up to 3 months. Thaw it at room temperature before serving—it’ll taste just as fresh!

Print

Frequently Asked Questions (FAQ)