Recipes in the world of Flavilo

Slice of Walnut and Raisin Stollen sprinkled with powdered sugar, with a rustic background

Walnut and Raisin Stollen

Walnut and Raisin Stollen is one of the most well-known variations of the classic German Christmas cake, a symbol of the winter holidays for decades. The characteristic, slightly bitter taste of walnuts, combined with the sweet tenderness of raisins, creates a harmonious flavor profile. The kitchen fills with festive aromas as the dough, spiced with cinnamon and lemon zest, bakes and the raisins caramelize inside. This flavor world evokes childhood memories, the warmth of the family table, and the intimacy of moments spent together. Tip: Toast the walnuts just before using them to make them more aromatic and even more prominent in the dough.

Prep Time 25 min
Preparation 40 min
Total 1 hr 5 min
3100 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 500 g All-purpose flour
⭕ 120 g Walnuts
⭕ 150 g Raisins
⭕ 200 ml Milk
⭕ 25 g Yeast
⭕ 100 g Sugar
⭕ 150 g Butter
⭕ 1 pinch Salt
⭕ 1 tsp Cinnamon
⭕ 1 Lemon zest
⭕ 30 g Powdered sugar

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    Preparation Steps

    1

    Warm the milk slightly, then crumble in the yeast, add a teaspoon of sugar, and let it proof for about 10 minutes. This helps activate the yeast.

    2

    Sift the flour into a large bowl, add the salt, sugar, cinnamon, and lemon zest. These give the stollen its characteristic flavor.

    3

    Add the melted butter and the proofed yeast mixture. Knead until you have a smooth, elastic dough that doesn't stick to your hands. This will take about 8-10 minutes of kneading by hand.

    4

    Coarsely chop the walnuts. Soak the raisins in lukewarm water for 10 minutes, then drain. Mix the walnuts and raisins into the dough, distributing them evenly. Tip: lightly toast the walnuts beforehand to enhance their flavor.

    5

    Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size. A draft-free, warm environment is best for proofing.

    6

    Shape the dough into an oblong stollen. Gently fold it asymmetrically and place it on a baking sheet lined with parchment paper.

    7

    Preheat the oven to 350°F (180°C). Bake the stollen for 35-40 minutes, or until golden brown. If necessary, cover the top with aluminum foil towards the end of baking to prevent it from burning.

    8

    While still warm, brush the top with melted butter and generously sprinkle with powdered sugar. This gives it a classic look and helps maintain the cake's freshness.