German Nut Stollen
A rich, festive German bread packed with nuts, dried fruits, and warm spices, often dusted with powdered sugar. Traditionally served around Christmas, it’s slightly sweet, buttery, and wonderfully fragrant.
🛒 Ingredients
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3 cups all-purpose flour
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1/4 cup sugar
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1 packet (2¼ tsp) active dry yeast
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½ tsp salt
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1 tsp cinnamon
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½ tsp nutmeg
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½ cup warm milk
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½ cup unsalted butter, softened
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2 large eggs
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1 cup mixed nuts (almonds, walnuts, hazelnuts), chopped
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1 cup dried fruits (raisins, currants, candied citrus peel)
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1 tsp vanilla extract
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Zest of 1 lemon
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Powdered sugar for dusting
👩🍳 Instructions
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Activate yeast: In warm milk, dissolve sugar and yeast. Let sit 5–10 minutes until frothy.
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In a large bowl, combine flour, salt, cinnamon, nutmeg, and lemon zest.
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Add yeast mixture, eggs, and butter. Mix into a soft dough.
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Knead dough for 5–7 minutes until smooth. Fold in nuts and dried fruits.
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Cover and let dough rise 1–2 hours until doubled.
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Preheat oven to 350°F (175°C). Shape dough into an oval or loaf shape, slightly flattening it.
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Bake 35–40 minutes until golden brown and a skewer comes out clean.
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While warm, brush lightly with melted butter and dust generously with powdered sugar.
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Cool completely before slicing.
🍽️ Tips & Variations
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Wrap tightly in foil and store; flavors improve after 1–2 days.
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Add a marzipan center for a traditional German twist.
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Use a mix of pecans, pistachios, and dried cherries for variation.
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Slice thinly and toast lightly for breakfast or tea.
If you want, I can give a quick no-rise version that’s almost as delicious but ready in under an hour.