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!
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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!
Why I Love This Recipe?
Nut Stollen is one of the Christmas desserts, that i need to make every Christmas season! It’s so delicious and filled with ground nuts, wich makes the taste so rich and good! It’s a labor of love, but it’s worth every second.
What I love most about this recipe is how simple it is, even though it takes some time. You can also experiment with different kinds of nuts or even sneak in a splash of rum (because why not?). And let’s be honest, the rolled designs look so beautiful, when its sliced and served on a Christmas table! It’s pure joy.
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.
German Nut Stollen Dough, spread with nut paste.
German Nut Stollen
Step-by-Step Instructions for Perfect Nut Stollen
Step 1: Make the Dough
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!
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.
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.
