Cinnamon-Walnut Stollen
The history of Stollen dates back centuries, when it served as a humble Lenten bread in medieval Germany. The Dresden version became world-famous and is now known worldwide as a festive treat. The cinnamon-walnut version is one of the simplest yet most flavorful variations of the traditional recipe. Cinnamon adds warmth, and walnuts add a pleasant crunch to the soft, buttery dough. As it bakes, the aroma of cinnamon fills the kitchen, creating a festive atmosphere. It's the perfect choice with a mug of mulled wine or tea, but it's also great as a breakfast bread. TIP: You can lightly toast the walnuts beforehand for an even more intense flavor. This stollen is great for welcoming guests, but you can also give it as a gift - beautifully wrapped, decorated with a small cinnamon stick.
Ingredients for this recipe
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Preparation Steps
1
Crumble the yeast into the lukewarm milk, add one teaspoon of sugar and a little flour. Cover and let it rest in a warm place for 10 minutes, until frothy. TIP: Make sure the milk isn't too hot, or the yeast won't activate!
2
Sift the flour into a large bowl, add the remaining sugar, vanilla sugar, and a pinch of salt. This will be the dry base of the dough.
3
Add the yeast mixture, the lightly beaten egg, and the melted, lukewarm butter. Knead until you get a smooth, elastic dough. TIP: The dough is ready when it pulls away from the sides of the bowl but remains slightly soft.
4
Cover the bowl and let the dough rise in a warm place for about 45-60 minutes, or until doubled in size. Meanwhile, prepare the filling.
5
For the filling, combine the ground cinnamon and the roughly chopped walnuts. You can add 1 tablespoon of sugar if you like it sweeter.
6
Roll out the risen dough on a lightly floured surface into a rectangle. Sprinkle the cinnamon-walnut mixture evenly over the dough.
7
Fold the dough in half lengthwise, so that one edge slightly overlaps the other – this is the classic stollen shape.
8
Place the stollen on a baking sheet lined with parchment paper, cover it, and let it rest for 15 minutes. Meanwhile, preheat the oven to 350°F (180°C).
9
Bake the stollen for 35-40 minutes, until golden brown. If necessary, cover with parchment paper during baking to prevent the top from burning.
10
Once removed from the oven, let it cool slightly, then dust generously with powdered sugar. TIP: Use a sieve to sprinkle the powdered sugar for a more even and beautiful finish.
