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German Nut Stollen Recipe: The Perfect Nussstollen for the Holidays

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A rich and festive German Nussstollen filled with sweet spiced nuts, perfect for holiday celebrations. This buttery yeast bread is soft, aromatic, and dusted with powdered sugar for a classic finish.

Ingredients

  • 3 1/2 cups (440g) all-purpose flour
  • 1/4 cup (50g) sugar
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 1/4 tsp active dry yeast
  • 3/4 cup (180ml) warm milk (divided)
  • 2 cups (200g) walnuts, hazelnuts or almonds, toasted and ground
  • 1/3 cup (70g) sugar
  • 1/2 cup (120ml) heavy cream
  • 1 tsp cinnamon
  • 1 cup chopped nuts (walnuts, almonds and hazelnuts)
  • 2 tbsp melted butter
  • Powdered sugar, for dusting

Instructions

  1. Activate the yeast by mixing it with a portion of the warm milk and a pinch of sugar. Let it sit until foamy.
  2. In a large bowl, combine flour, sugar, and salt. Add softened butter, activated yeast mixture, and remaining milk, then knead into a smooth dough.
  3. Cover the dough and let it rise in a warm place until doubled in size.
  4. Prepare the filling by mixing toasted ground nuts with sugar, heavy cream, and cinnamon until well combined.
  5. Roll out the dough into a rectangle on a lightly floured surface.
  6. Spread the nut filling evenly over the dough and sprinkle chopped nuts on top.
  7. Roll the dough into a log shape and place it on a baking sheet.
  8. Bake in a preheated oven at 350°F (175°C) until golden brown, about 35–40 minutes.
  9. Brush the hot stollen with melted butter and generously dust with powdered sugar before serving.

Notes

  • You can use a mix of walnuts, almonds, and hazelnuts for deeper flavor.
  • Ensure the milk is warm, not hot, to properly activate the yeast.
  • Store in an airtight container for up to 3 days or freeze for longer storage.
  • For extra richness, add dried fruits like raisins or candied peel.

Nutrition

Find it online: https://yumfamilyrecipes.com/german-nut-stollen-recipe-the-perfect-nussstollen-for-the-holidays/