Pecan and Cardamom Stollen
The history of Stollen dates back centuries and is one of the most well-known elements of German Christmas traditions. The pecan and cardamom version is a modern twist on the classic recipe: the soft, buttery texture of pecans and the fragrant, warm aroma of cardamom go exceptionally well with the rich, butter-based dough. This recipe is especially for those who love exciting flavors that differ from the usual – and are not afraid to bring something new to the Christmas table. Tip: If you want an even more intense flavor, lightly toast the pecans in a dry skillet beforehand!
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl, then add the yeast, sugar, cardamom, and gingerbread spice. Mix the ingredients thoroughly.
2
Add the warm milk, melted butter, and egg. Knead until you have a soft, elastic dough. If it's sticky, add a little more flour.
3
Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size. Meanwhile, prepare the coarsely chopped pecans.
4
Knead the pecans into the risen dough, ensuring they are evenly distributed throughout so every slice gets a good amount.
5
Shape the stollen in the classic way: roll the dough into an oval shape, then fold one of the long sides back over itself, slightly overlapping the other side.
6
Place the dough 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 starts to brown too quickly, cover it with parchment paper. Let the stollen cool completely.
8
Dust the cooled stollen generously with powdered sugar. Tip: it tastes even better after a few days when stored in an airtight container, as the flavors meld together beautifully.
