Recipes in the world of Flavilo

Slices of Smoked Almond Stollen served

Smoked Almond Stollen

The history of Stollen dates back to medieval Germany, where it originally served as a lenten bread, before evolving into a rich, buttery cake over the centuries. The Dresden Stollen even has an official protected designation today. This smoked almond version is a modern twist on the classic recipe: the smoky aroma of the almonds adds a special depth to the sweetness, while the marzipan provides a creamy contrast from within. As it bakes, the almonds lightly toast and fill the entire house with a spicy, nutty scent. The perfect choice for those who crave not only sweetness, but also something with character on the holiday table. TIP: If you don't have smoked almonds, use natural almonds and add a pinch of smoked paprika or smoked salt to achieve the flavor!

Prep Time 30 min
Preparation 40 min
Total 1 hr 10 min
3350 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
⭕ 100 g Smoked almonds
⭕ 120 g Marzipan paste
⭕ 30 g Powdered sugar (for dusting)

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    Preparation Steps

    1

    Crumble the yeast into the lukewarm milk, add a little sugar and a tablespoon of flour. Stir and let it rest in a warm place for about 10 minutes, until foamy. TIP: The milk should not be warmer than 99°F (37 °C), otherwise the yeast may die.

    2

    In a large bowl, mix together the flour, remaining sugar, salt, and vanilla sugar. This forms the dry base of the dough.

    3

    Add the yeast mixture, egg, and melted butter. Knead into a smooth, medium-soft dough. TIP: If it's too sticky, don't add flour right away; instead, wait 2-3 minutes while kneading – often it will become manageable then.

    4

    Cover the dough and let it rise in a warm place for 45-60 minutes, or until doubled in size. Meanwhile, prepare the filling.

    5

    Coarsely chop the smoked almonds and shape the marzipan paste into a log. TIP: Smoked almonds add an intense flavor – it's worth not chopping them too finely so they remain crunchy.

    6

    Roll out the risen dough into a rectangle. Sprinkle with the almonds, then place the marzipan log in the center.

    7

    Fold the dough lengthwise in half, so that one side slightly covers the other. This gives it the characteristic stollen shape.

    8

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

    9

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

    10

    Let it cool slightly, then sift powdered sugar over it. TIP: If you brush it with melted butter beforehand, the powdered sugar will adhere better.