Cinnamon Pecan Stollen
Stollen, as a festive pastry, has been present in Germany since the 14th century. The diversity of modern variations has opened new dimensions in the world of festive flavors. The combination of cinnamon and pecan is a meeting of a classic spiced dessert and a crunchy texture. As the aroma of cinnamon fills the kitchen, the freshly baked dough radiates warmth. The slightly caramelized flavor of the pecans harmoniously complements the soft dough and raisins. As the stollen is finished, the final touch of powdered sugar provides the ultimate festive finish – every slice is a Christmas moment. Tip: Toast the pecans lightly in a dry pan to intensify their aroma – this will make this festive pastry truly special.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, then crumble the yeast into it. Add a teaspoon of sugar and let it proof for about 10 minutes. This crucial step helps the dough rise.
2
In a bowl, combine the flour, salt, cinnamon, lemon zest, and the remaining sugar. These create the flavorful, spiced base.
3
Add the proofed yeast mixture and the melted butter, then mix well. Knead the dough thoroughly until it becomes elastic and smooth.
4
Roughly chop the pecans and soak the raisins in lukewarm water for 10 minutes, then drain. Evenly fold them into the dough.
5
Cover the dough with a kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size. Tip: a 85°F (30°C) oven is the perfect environment for proofing.
6
Shape the risen dough into an oblong stollen. Fold it in half asymmetrically and place it on a baking sheet lined with parchment paper.
7
Preheat the oven to 350°F (180°C). Bake for 35-40 minutes, or until the top is golden brown. If it starts to brown too quickly, cover it with aluminum foil.
8
While the stollen is still warm, brush it with melted butter and sprinkle generously with powdered sugar. This helps retain moisture and gives it its traditional appearance.
