Rum and Walnut Stollen
The origins of Stollen date back to 15th century Dresden, where it was first served as a simple, butter-free cake. Over time, it became richer, and today it is an indispensable part of the Christmas season – especially in Germany. The rum and walnut version perfectly complements the flavors of the holiday: the rum adds warmth, the walnut adds character to the cake. This combination creates a balance between the softness of the dough and the crunchy texture of the filling. It is an excellent accompaniment to mulled wine, tea or coffee – and can even be baked as a gift. Tip: adding a little orange zest can make it even more festive!
Ingredients for this recipe
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Preparation Steps
1
Roughly chop the walnuts and soak them in the rum for at least 30 minutes to absorb the flavor. Tip: You can soak them for longer, even overnight, for a more intense flavor.
2
Sift the flour into a bowl, add the yeast, sugar, and spice mix. Mix the dry ingredients together.
3
Add the warm milk, melted butter, and egg. Knead thoroughly until you have a pliable, slightly soft dough.
4
Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
5
Knead the rum-soaked walnuts into the risen dough – you can pour in any remaining rum as well. Distribute the walnuts evenly throughout the dough.
6
Roll the dough into an oval shape, then fold one side lengthwise over the other, slightly overlapping – this shapes the classic stollen form.
7
Place on a baking sheet lined with parchment paper and let it rest for another 30 minutes. Meanwhile, preheat the oven to 350°F (180°C) (top and bottom heat).
8
Bake for 35–40 minutes, or until golden brown. If necessary, cover with parchment paper during baking to prevent the top from burning. Let it cool completely.
9
Generously dust with powdered sugar. Tip: Stored in an airtight container, it will stay soft for days, and the flavors will meld even better.
