German Nut Stollen

Name: Nut Stollen - Nussstollen
Prep time: 30 min
Cook time: 40 min
Ingredients: 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 2/3 cup Greek yoghurt plus 1/3 cup sour cream); 11 tbsp. butter (soft); 2/3 cup sugar; 1/8 tsp. Kosher salt; 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

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.

How is it called in German? “Nussstollen”

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to learn how to pronounce "Nusstollen"

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.

Step-by-Step Video

Recipe

Nut Stollen - Nussstollen

Angela Schofield

5 from 1 vote

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Prep Time 30 mins

Cook Time 40 mins

Chill 4 hrs

Course Cakes

Cuisine German

Servings 1 Stollen

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 2/3 cup Greek yoghurt plus 1/3 cup sour cream
11 tbsp. butter soft
2/3 cup sugar
1/8 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 - 1/3 from one side and 2/3 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.