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Delicious German Nut Stollen, a festive holiday bread recipe with nutty filling.

German Nut Stollen

A nut-heavy version of traditional German stollen, perfect for the holiday season. This cozy recipe is easy and ensures your home smells festive.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: German
Calories: 220
Ingredients Method Notes

Ingredients
  

For the dough
  • 3.5 cups all purpose flour
  • 0.5 cups sugar divided
  • 2.25 tsp active dry yeast (1 packet)
  • 1 tsp salt
  • 1 tsp cinnamon
  • 0.75 cups warm milk not hot
  • 1 large egg
  • 10 tbsp unsalted butter softened
  • 1 tsp vanilla extract
For the mix-ins
  • 1 cup mixed nuts, chopped (almonds and hazelnuts recommended)
  • 0.5 cups raisins or chopped dried fruit
  • 1 zest lemon (optional)
For finishing
  • 3 tbsp melted butter
  • 1-2 cups powdered sugar for dusting

Method
 

Preparation
  1. In a large bowl, mix warm milk with a pinch of sugar and the yeast. Let it sit for about 5 to 10 minutes until it looks foamy.
  2. Add flour, remaining sugar, salt, and cinnamon. Add the egg, vanilla, and softened butter. Mix until it becomes a soft dough. Adjust consistency with flour or milk if necessary.
  3. Knead for about 6 to 8 minutes until it feels smooth and elastic. Cover the bowl and let it rise until about doubled, usually 60 to 90 minutes.
  4. While it rises, toast the chopped nuts in a dry pan for a few minutes until they smell nutty. Cool completely.
  5. Punch down the dough gently, then knead in the nuts, raisins or dried fruit, and lemon zest if using.
  6. Shape into an oval and fold one side over like tucking it in. Place on a parchment-lined baking sheet and cover. Let it rise again for about 30 to 45 minutes.
Baking
  1. Preheat the oven to 350 F (175 C).
  2. Bake the stollen for about 30 to 40 minutes until golden and set. If it browns too quickly, tent it loosely with foil.
Finishing
  1. While still warm, brush with melted butter and dust heavily with powdered sugar. Let it cool and dust again.

Notes

Stollen is best the next day. It stores well at room temperature wrapped tightly, in the fridge for a shorter time, or in the freezer for up to 2 months. Always let it rest tightly wrapped for the flavors to settle.