Recipes in the world of Flavilo

Slices of crispy hazelnut Stollen served

Crispy Hazelnut Stollen

Stollen is the uncrowned king of German Christmas pastries, with roots dating back to the 15th century in Dresden. Over time, many variations have developed, including this crispy version with roasted hazelnuts. The intense flavor of the hazelnuts perfectly complements the buttery, spicy dough, and roasting makes the overall effect even more distinctive. The aroma of hazelnuts and cinnamon emanating from the oven creates a true festive atmosphere. TIP: It is worth toasting and cooling the hazelnuts the day before, making them easier to work with. This stollen is a great choice for breakfast, afternoon tea, or as a gift wrapped in cellophane. The crunchy hazelnut pieces make every bite special!

Prep Time 30 min
Preparation 40 min
Total 1 hr 10 min
3400 Kcal
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Ingredients for this recipe

Servings: 10
⭕ 500 g All-purpose flour
⭕ 25 g Fresh yeast
⭕ 200 ml Lukewarm milk
⭕ 100 g Sugar
⭕ 150 g Butter
⭕ 1 Egg
⭕ 1 pinch Salt
⭕ 1 packet Vanilla sugar
⭕ 1 tsp Ground cinnamon
⭕ 150 g Roughly chopped hazelnuts
⭕ 30 g Powdered sugar (for dusting)

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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 about 10 minutes until foamy. TIP: If it doesn't foam, the milk was probably too cold or the yeast is old.

    2

    In a large bowl, combine the flour, remaining sugar, salt, vanilla sugar, and cinnamon. This spice blend gives the dough its character.

    3

    Add the proofed yeast, egg, and melted butter. Knead into a smooth, elastic dough. TIP: If the dough is sticky, don't add too much flour – instead, knead it further with slightly oiled hands.

    4

    Cover the dough and let it rise in a warm place for 45-60 minutes, until doubled in size. Meanwhile, toast the hazelnuts in a dry skillet to enhance their flavor.

    5

    On a lightly floured surface, roll out the risen dough into a rectangle. Sprinkle evenly with the toasted, roughly chopped hazelnuts.

    6

    Shape the stollen: fold it lengthwise in half, so that one side slightly overlaps the other. Gently press it down.

    7

    Place on a baking sheet lined with parchment paper, cover, and let it rest for 15 minutes. Preheat the oven to 350°F (180°C) (conventional heat).

    8

    Bake for 35-40 minutes, until golden brown. If the top browns too quickly, cover it with parchment paper.

    9

    Let it cool slightly, then dust with powdered sugar. TIP: If you brush it with melted butter while it's still warm, the powdered sugar will adhere better.