Brittle Stollen
Brittle – that is, nuts coated in caramelized sugar – is a true classic in Hungarian desserts. Stollen, on the other hand, is a symbol of German Christmas tradition. This special recipe is a meeting of these two worlds: chopped brittle is added to the butter-rich, soft dough, which partially melts during baking and partially remains crunchy, providing a special texture and flavor in every bite. TIP: You can even make the brittle at home – this way you can completely customize the type of nuts and the amount of sweetness. This version of stollen is guaranteed to be a hit on the festive table!
Ingredients for this recipe
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Preparation Steps
1
Crumble the yeast into the lukewarm milk, add a teaspoon of sugar and a tablespoon of flour. Leave in a warm place to proof for about 10 minutes. TIP: If it doesn't foam, start again – the milk was probably too hot or the yeast is weak.
2
In a large bowl, combine the flour, remaining sugar, vanilla sugar, and salt.
3
Add the egg, melted butter, and the proofed yeast mixture. Knead until a soft, elastic dough forms.
4
Cover the dough and let it rise in a warm place for 45-60 minutes, or until doubled in size.
5
Meanwhile, coarsely chop the brittle. If it's too hard, chill it briefly in the refrigerator, then chop with a knife or crush in a mortar.
6
Roll out the risen dough, sprinkle with the chopped brittle, and gently press it into the surface.
7
Fold the dough lengthwise, slightly overlapping one side over the other, to create the classic stollen shape.
8
Place on a baking sheet lined with parchment paper, cover, and let rest for another 15 minutes. Preheat the oven to 350°F (180°C).
9
Bake for 35-40 minutes, or until golden brown. If the top starts to brown too quickly, cover it with parchment paper.
10
While still warm, dust generously with powdered sugar. TIP: Brush with melted butter beforehand to help the powdered sugar adhere and keep the stollen moist.
