I love making this rich and buttery German Nut Stollen during the holiday season because it brings a cozy, festive feeling into my kitchen. This traditional Nussstollen is filled with a creamy, sweet nut mixture and finished with a generous dusting of powdered sugar, giving it that classic snowy look.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
2 cups (200g) walnuts, hazelnuts, or almonds, toasted and ground
⅓ cup (70g) sugar
½ cup (120ml) heavy cream
1 tsp cinnamon
1 cup chopped nuts (walnuts, almonds, and hazelnuts)
2 tbsp melted butter
Powdered sugar, for dusting
Directions
I start by combining the yeast with part of the warm milk in a small bowl and let it sit for about 5 to 10 minutes until it becomes foamy.
In a large bowl, I mix the flour, sugar, and salt, then add the softened butter, the activated yeast mixture, and the remaining warm milk. I knead everything until I get a smooth and soft dough.
I cover the dough and let it rise in a warm place for about 1 hour until it doubles in size.
To prepare the filling, I mix the ground nuts with sugar, heavy cream, and cinnamon until I get a creamy, spreadable mixture.
Once the dough has risen, I punch it down and roll it into a rectangle on a floured surface. I spread the nut filling evenly, then sprinkle the chopped nuts on top.
I roll the dough tightly into a log and shape it into a traditional stollen form. After placing it on a lined baking sheet, I let it rest for 15 to 20 minutes.
I bake it in a preheated oven at 350°F (175°C) for 25 to 30 minutes until it turns golden brown.
As soon as it comes out of the oven, I brush it with melted butter, let it cool, and finish with a generous dusting of powdered sugar.
Servings and timing
I prepare this recipe in about 90 minutes of prep time, with 30 minutes of baking, making a total of 120 minutes.
This recipe yields 1 large stollen, which I typically slice into multiple servings.
Variations
I sometimes switch up the nuts depending on what I have available, using only almonds or hazelnuts for a slightly different flavor. I also like adding a bit of dried fruit such as raisins or cranberries for extra sweetness. Occasionally, I include a touch of vanilla or a hint of citrus zest to brighten the filling.
Storage/Reheating
I store the stollen wrapped tightly at room temperature for a few days. If I want to keep it longer, I refrigerate it and bring it back to room temperature before serving. To refresh it slightly, I warm slices gently in the oven, though I’m careful not to dry it out.
FAQs
Can I make the dough ahead of time?
I can prepare the dough in advance and let it rise slowly in the refrigerator overnight, which also enhances the flavor.
What nuts work best for Nussstollen?
I like using a mix of walnuts, hazelnuts, and almonds, but I can choose just one type depending on my preference.
Why is my stollen dense?
If my stollen turns out dense, it’s usually because the dough didn’t rise long enough or the yeast wasn’t fully activated.
Can I freeze Nussstollen?
I can freeze it once it has completely cooled. I wrap it tightly and thaw it at room temperature before serving.
How do I get the classic powdered sugar coating?
I make sure the stollen is cooled slightly, then I dust it generously with powdered sugar to achieve that traditional snowy finish.
Conclusion
I find this German Nut Stollen to be a wonderful addition to any holiday table. Its rich texture, nutty filling, and delicate sweetness make it a memorable treat that I enjoy baking and sharing year after year.
📖 Recipe:
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German Nut Stollen (Nussstollen)
- Total Time: 120 minutes
- Yield: 1 loaf (about 12 slices)
- Diet: Vegetarian
Description
A rich and buttery German Nussstollen filled with a creamy sweet nut mixture and finished with a snowy dusting of powdered sugar. Perfect for festive gatherings and cozy holiday moments.
Ingredients
3 1/2 cups (440g) all-purpose flour
1/4 cup (50g) sugar
1/2 tsp salt
1/2 cup (115g) unsalted butter, softened
2 1/4 tsp active dry yeast
3/4 cup (180ml) warm milk, divided
2 cups (200g) walnuts, hazelnuts, or almonds, toasted and ground
1/3 cup (70g) sugar
1/2 cup (120ml) heavy cream
1 tsp cinnamon
1 cup chopped nuts (walnuts, almonds, and hazelnuts)
2 tbsp melted butter
Powdered sugar, for dusting
Instructions
- Combine the yeast with part of the warm milk and let sit for 5 to 10 minutes until foamy.
- In a large bowl, mix flour, sugar, and salt. Add softened butter, yeast mixture, and remaining milk, then knead into a smooth, soft dough.
- Cover and let the dough rise in a warm place for about 1 hour until doubled in size.
- Prepare the filling by mixing ground nuts, sugar, heavy cream, and cinnamon into a spreadable mixture.
- Punch down the dough and roll it into a rectangle on a floured surface. Spread the filling evenly and sprinkle chopped nuts on top.
- Roll tightly into a log and shape into a stollen form. Place on a lined baking sheet and let rest for 15 to 20 minutes.
- Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes until golden brown.
- Brush with melted butter immediately after baking, let cool, then dust generously with powdered sugar.
Notes
You can use a mix of nuts or a single type like almonds or hazelnuts.
Add raisins or cranberries for extra sweetness if desired.
Enhance flavor with vanilla or citrus zest.
Store wrapped at room temperature for a few days or refrigerate for longer storage.
Warm slices gently in the oven to refresh before serving.
Dough can be made ahead and refrigerated overnight for better flavor.
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 35 mg
