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    Home » Recipes » German Cake Recipes

    Nut Stollen

    Published: Nov 23, 2019 · Modified: Mar 8, 2022 by Angela Schofield · Leave a Comment

    Jump to Recipe Print Recipe

    This nut stollen recipe is fast and easy to make and is a wonder Christmas treat that you can enjoy in the magical time of the year.

    Nut Stollen Collage

    Stollen is one of the most popular German Christmas cakes. Stollen is famous all around the world. One of the most known is probably the Dresden Christstollen, but there are many recipes for stollen with different ingredients like dried fruit, candied fruit peels, marzipan and nut fillings.

    nut stollen pin

    How is Nut Stollen called in German?

    Nut stollen is called "Nussstollen".

    How to pronounce "Nussstollen" in German?

    Listen to this audio file to hear how to say "Nussstollen" in German.

    click play button to listen

    How to make German Nut Stollen Video Tutorial

    Authentic German Nut Stollen Recipe

    Recipe

    Nut Stollen Recipe

    Nut Stollen - Nussstollen

    Angela Schofield
    5 from 4 votes
    Print Recipe Share on Facebook Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 40 minutes mins
    Chill 4 hours hrs
    Total Time 5 hours hrs 10 minutes mins
    Course Cakes
    Cuisine German
    Servings 24 Slices
    Calories 206 kcal

    Ingredients
      

    Dough:

    • 3 ¼ all-purpose flour
    • 1 tbsp. baking powder
    • 1 tsp. cinnamon
    • 1 dash ground nutmeg
    • 1 dash ground cloves
    • 1 dash ground cardamon
    • 2 eggs
    • 1 cup quark alternatively ⅔ cup Greek yoghurt plus ⅓ cup sour cream
    • 11 tbsp. butter soft
    • ⅔ cup sugar
    • ⅛ tsp. Kosher salt

    Nut Filling:

    • 2 eggs
    • 1 cup sugar
    • 1 cup chopped walnuts
    • ½ cup whole almonds
    • ½ cup whole hazelnuts
    • 1 tsp. cinnamon
    • 1 tbsp. cocoa powder
    • 2 tbsp. brown rum
    • 1 tbsp. vanilla extract
    • 3 tbsp. butter melted
    • powdered sugar to taste

    Instructions
     

    Dough

    • Cream butter and sugar until light and fluffy.
    • Add the eggs one at a time and mix in the spices and the salt.
    • Add the quark to the egg mixture.
    • Combine flour and baking powder and sift on top of the quark.
    • Knead all ingredients until just combined.
    • The dough will be quite soft, wrap it into cling film and allow to rest refrigerated for about 4 hours.

    Filling

    • Add all nuts to a food processor and chop finely.
    • Separate eggs into two bowls and beat the egg whites with a pinch of salt until stiff peaks form.
    • Beat the egg yolks with the sugar until light and fluffy.
    • Add nuts, cinnamon, cocoa powder, rum and vanilla extract, and mix well.
    • Fold in the egg whites.

    Stollen Assembly

    • Pre-Heat oven to 375°F and cover a baking sheet with two layers of parchment paper.
    • Slightly sprinkle your working space with flour and roll out the dough to a rectangle.
    • Spread the nut filling on top and leave a border of about 1-inch on all sides.
    • Roll up from the long side of the dough - ⅓ from one side and ⅔ from the other side.
    • Transfer the stollen carefully to the prepared baking sheet.
    • Stollen tends to spread while baking. Place balled up aluminum foil around it to stabilize the shape.
    • Bake at 375°F for about 40 min. or until fully baked.
    • Remove from the oven and brush immediately with melted butter.
    • Allow to cool completely on the baking sheet and sprinkle with powdered sugar to taste.

    Nutrition

    Yield: 1 SliceCalories: 206kcalCarbohydrates: 17gProtein: 4gFat: 14gFiber: 1gSugar: 15gNet Carbohydrates: 16g
    Keyword German Christmas
    Tried this recipe?Let us know how it was!

    Tip

    Serve with a cup of coffee or a mug of homemade Glühwein (German mulled wine).

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    Angela framed by German landscape

    Guten Tag, I'm Angela,
    Herzlich willkommen! I'm glad you've stopped by.

    It is a joy to share with you some of my all-time favorite authentic German recipes and tell you a little bit about the cultural background of my home country, Germany.

    More about me →

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