German Nut Stollen Recipe
**Looking for a delicious, festive treat to celebrate the holidays?** This **German Nut Stollen** is a traditional German Christmas bread that’s packed with rich flavors of dried fruit, nuts, and spices, and topped with powdered sugar. It’s perfect for gift-giving, family gatherings, or simply enjoying with a cup of tea.
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#### Ingredients:
**For the Stollen:**
– **4 cups all-purpose flour** (plus extra for dusting)
– **1/2 cup granulated sugar**
– **1/4 cup unsalted butter**, softened
– **1/2 cup milk** (lukewarm)
– **1 packet active dry yeast** (2 1/4 teaspoons)
– **2 large eggs**
– **1/2 teaspoon ground cinnamon**
– **1/2 teaspoon ground nutmeg**
– **1/2 teaspoon ground cardamom** (optional)
– **1/4 teaspoon salt**
– **1/2 cup chopped mixed nuts** (such as walnuts, almonds, or hazelnuts)
– **1 cup mixed dried fruit** (raisins, currants, or dried apricots)
– **1/4 cup candied orange peel** (optional)
– **1/4 cup brandy or rum** (for soaking the fruit)
– **1/2 cup marzipan** (optional, for the traditional stollen filling)
– **Powdered sugar** (for dusting)
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### Instructions:
#### 1. **Soak the Dried Fruit:**
– In a small bowl, soak the **mixed dried fruit** and **candied orange peel** in **brandy or rum** for at least **30 minutes**. This will plump up the fruit and infuse it with extra flavor.
#### 2. **Activate the Yeast:**
– In a small bowl, combine the **lukewarm milk** and **granulated sugar**. Sprinkle the **active dry yeast** over the top and let it sit for about **5 minutes** until the mixture becomes frothy.
#### 3. **Prepare the Dough:**
– In a large bowl, combine the **all-purpose flour**, **cinnamon**, **nutmeg**, **cardamom**, and **salt**. Create a well in the center and add the **yeast mixture**, **softened butter**, and **eggs**. Mix together until a dough forms.
– Knead the dough on a lightly floured surface for about **10 minutes** until it becomes smooth and elastic.
#### 4. **Incorporate the Fruit and Nuts:**
– Drain the soaked dried fruit and **candied orange peel** and gently fold them into the dough along with the **chopped mixed nuts**. If you are using **marzipan**, roll it into a log and place it in the center of the dough, folding the dough around it to encase it.
#### 5. **First Rise:**
– Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about **1 to 1.5 hours** or until it has doubled in size.
#### 6. **Shape the Stollen:**
– Preheat the oven to **350°F (175°C)**. Punch down the risen dough and shape it into a loaf. Traditionally, **Stollen** has a slightly oblong shape, so form it into an oval shape with a slight fold on one side (to mimic the shape of a baby Jesus wrapped in swaddling clothes).
– Place the shaped dough onto a parchment-lined baking sheet.
#### 7. **Bake the Stollen:**
– Bake the **Stollen** for about **30-40 minutes**, or until the bread is golden brown and sounds hollow when tapped on the bottom.
#### 8. **Cool and Dust with Powdered Sugar:**
– Once the **Stollen** is baked, remove it from the oven and let it cool on a wire rack.
– Once cool, dust the entire loaf generously with **powdered sugar** for that classic snowy finish.
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### Why You’ll Love This German Nut Stollen Recipe:
– **Traditional Flavor:** This recipe brings the authentic taste of German **Stollen**, perfect for the holiday season.
– **Rich and Fruity:** The combination of soaked dried fruit, candied peel, and nuts gives this bread a rich, festive flavor that everyone will love.
– **Perfect for Gifting:** Wrapped up in a decorative bag or box, this **Stollen** makes for a wonderful homemade holiday gift.
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### Tips for the Best German Nut Stollen:
– **Marzipan Filling:** If you’re adding marzipan, ensure the dough is rolled tightly around it to prevent any marzipan from oozing out during baking.
– **Soaking the Fruit:** If you prefer a non-alcoholic version, soak the dried fruit in orange juice or water instead of brandy or rum.
– **Double the Recipe:** Stollen freezes beautifully! Make extra and store it in an airtight container or freezer bag for up to a month.
– **Resting Time:** If you have the time, let the Stollen rest for 24 hours after baking. This allows the flavors to meld and develop even further.
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