Hazelnut Stollen
Stollen is the uncrowned king of German Christmas pastries – with its rich, crumbly dough and varied fillings, it demands a place on every festive table. The hazelnut version is particularly exciting, as the hazelnut's slightly sweet and crunchy texture complements the soft, spicy dough well. The sweetness of the dried fruit and the spiciness of the gingerbread spice together evoke the Christmas spirit. Tip: a little grated orange zest further enhances the flavor, especially when served with mulled wine. Perfect choice for festive entertaining or a great baked gift.
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl, add the dry yeast, sugar, and gingerbread spice mix. Mix well to distribute the ingredients evenly.
2
Pour in the warm milk, melted butter, and egg, then knead the ingredients together. The dough should be soft, slightly sticky, but easy to shape.
3
Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size. Meanwhile, prepare the dried fruit and roughly chopped hazelnuts.
4
Work the hazelnuts and dried fruit into the risen dough. Make sure to distribute them evenly so that every slice is full of flavor.
5
Shape the stollen: roll it into an oval, then fold one side lengthwise back over itself, slightly covering the other side.
6
Place the stollen on a baking sheet lined with parchment paper and let it rest for another 30 minutes. Preheat the oven to 350°F (180°C).
7
Bake for 35–40 minutes, or until golden brown. If the top is browning too quickly, cover it with parchment paper. Let it cool completely.
8
Dust the cooled stollen with powdered sugar. Tip: Stored in a sealed container, it will stay fresh for up to a week, and the flavors will continue to develop.
