Oh, the smell of Christmas baking! There’s just nothing quite like it, is there? And for me, the star of the show has always been a good, old-fashioned German Nut Stollen for Christmas. It’s more than just a bread; it’s a hug in edible form, packed with all the cozy flavors of the season. This recipe is a real treasure, passed down through generations, and it brings back so many wonderful memories of my own Christmases. Making it feels like I’m sharing a piece of that warmth and tradition right in my own kitchen, and I can’t wait for you to experience it too!
Why You’ll Love This German Nut Stollen for Christmas
You’re going to adore this German Nut Stollen for Christmas because:
- It tastes wonderfully authentic, just like you’d find in Germany!
- It looks absolutely gorgeous on your holiday table, all golden and dusted with snow-like powdered sugar.
- Honestly, it’s not as tricky to make as you might think!
- And the aroma? Oh my goodness, your house will smell like pure Christmas magic while it bakes.
Gather Your Ingredients for German Nut Stollen for Christmas
Alright, let’s get our mise en place ready for this beautiful German Nut Stollen for Christmas! First up, you’ll need 250g of all-purpose flour, which is the backbone of our delicious bread. Then, grab 125g of unsalted butter, making sure it’s nice and softened – this is key for a smooth dough. We’ll also use 75g of granulated sugar for that perfect touch of sweetness, and one large egg to bring it all together. For the liquid, we need 50ml of milk, and don’t forget 1 teaspoon of active dry yeast to get our dough rising beautifully. Now for the good stuff: 50g of mixed candied peel and 50g of raisins. If you have time, soaking those raisins in a little rum or brandy overnight is an absolute game-changer for extra flavor! And for that lovely nutty crunch, we’ll add 50g of chopped almonds. Oh, and just a pinch of salt, half a teaspoon of ground cinnamon, and a quarter teaspoon of ground nutmeg to give it that classic Christmas spice. You’ll also want some powdered sugar for dusting at the end, but we’ll get to that!
Ingredient Notes and Substitutions for German Nut Stollen for Christmas
A little tip for the best results with your German Nut Stollen for Christmas: make sure your butter and egg are at room temperature! This really helps everything combine smoothly. If you can’t find mixed candied peel, you can totally use just candied orange peel or even some finely chopped dried apricots. For the nuts, while almonds are traditional, walnuts or pecans would also be delicious if that’s what you have on hand. The goal is to keep that lovely nutty texture and festive feel!
How to Prepare Your German Nut Stollen for Christmas
Alright, let’s get this festive German Nut Stollen for Christmas made! First things first, grab a small bowl and dissolve that teaspoon of active dry yeast in your warm milk. Give it about five minutes, and you should see it get all frothy – that’s how you know it’s ready to work its magic. While that’s happening, in a big mixing bowl, cream together your softened butter and sugar. You want to beat them until they’re nice and light and fluffy. Then, beat in your egg. Now comes the gradual addition of the dry stuff. Add your flour, salt, cinnamon, and nutmeg to the butter mixture, but don’t just dump it all in! Alternate adding the flour mixture with that frothy yeast mixture. Mix it all gently until you have a nice, cohesive dough forming. Don’t worry if it seems a bit sticky at this stage.
Next, turn the dough out onto a lightly floured surface. Now, we knead! Work that dough for about 5 to 7 minutes. You’re looking for it to become smooth and elastic. It’s kind of like giving it a good massage! Once it’s feeling just right, gently fold in your candied peel, raisins, and chopped almonds. Try not to overmix here; we just want them nicely distributed. Pop the dough into a greased bowl, cover it up, and find a warm spot for it to rise. Give it 1 to 2 hours, or until it’s doubled in size. While it’s rising, preheat your oven to 180°C (350°F). Once the dough has risen, gently shape it into an oval or that classic stollen shape. Place it on a baking sheet lined with parchment paper. Bake it for about 30 to 40 minutes. You’ll know it’s ready when it’s beautifully golden brown. Let it cool completely on a wire rack before we do the final touch!
Tips for Perfect German Nut Stollen for Christmas
When you’re making this German Nut Stollen for Christmas, be gentle when folding in the fruit and nuts so you don’t deflate the dough too much. Make sure your rising spot is warm but not too hot – a slightly warm oven (turned off!) works wonders. And when it’s baking, keep an eye on it; if it starts browning too quickly, you can always loosely tent it with foil.
Equipment Needed for German Nut Stollen for Christmas
To whip up this delightful German Nut Stollen for Christmas, you’ll want a few trusty kitchen companions. Grab a couple of mixing bowls – one for the dough and maybe a smaller one for the yeast mixture. An electric mixer with a dough hook can be a lifesaver for kneading, but honestly, your hands work just fine too! You’ll also need a good baking sheet, some parchment paper to make sure nothing sticks, and a wire rack for cooling. That’s pretty much it – simple tools for a simple, yet wonderful, holiday treat!
Serving and Storing Your German Nut Stollen for Christmas
Once your beautiful German Nut Stollen for Christmas has cooled completely, it’s time for the grand finale: a generous dusting of powdered sugar! It looks like a snowy winter wonderland, doesn’t it? Just use a sieve to get an even coating all over. It’s perfect for slicing and enjoying with a cup of tea or coffee. If, by some miracle, you have any leftovers, just wrap it up tightly in plastic wrap or pop it into an airtight container. It stays lovely for about a week, so you can savor that festive flavor for a good while!
Frequently Asked Questions about German Nut Stollen for Christmas
Got questions about making your German Nut Stollen for Christmas? I’ve got you covered! People often ask if they can make it ahead of time. Yes, you absolutely can! In fact, the flavors meld even more beautifully if you let it sit for a day or two after baking and dusting with sugar. For storing leftovers, just wrap it up really well in plastic wrap or an airtight container to keep it fresh for about a week. If you’re wondering about swapping out the dried fruits, go for it! Dried cranberries, cherries, or even chopped dates would be lovely. Just make sure they’re chopped to a similar size. And if your stollen dough isn’t rising properly, it could be a few things: your yeast might be old, or the milk might have been too hot or too cold – it needs to be just warm enough to wake up the yeast!
Estimated Nutritional Information for German Nut Stollen for Christmas
Just so you know, here’s a general idea of what you’re getting with a slice of this delicious German Nut Stollen for Christmas. Keep in mind these numbers are estimates and can change a bit depending on the exact ingredients and brands you use!
Per slice:
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Protein: 5g
Amazing German Nut Stollen for Christmas 1
- Total Time: 2 hours 40 minutes
- Yield: 1 Stollen 1x
- Diet: Vegetarian
Description
A traditional German Christmas bread filled with nuts and dried fruits, dusted with powdered sugar.
Ingredients
- 250g all-purpose flour
- 125g unsalted butter, softened
- 75g granulated sugar
- 1 large egg
- 50ml milk
- 50g mixed candied peel
- 50g raisins
- 50g chopped almonds
- 1 teaspoon active dry yeast
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Powdered sugar for dusting
Instructions
- In a small bowl, dissolve yeast in warm milk. Let sit for 5 minutes until frothy.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Beat in the egg.
- Gradually add the flour, salt, cinnamon, and nutmeg to the butter mixture, alternating with the yeast mixture. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- Gently fold in the candied peel, raisins, and chopped almonds.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Preheat your oven to 180°C (350°F).
- Shape the dough into an oval or traditional stollen shape.
- Place on a baking sheet lined with parchment paper.
- Bake for 30-40 minutes, or until golden brown.
- Let cool completely on a wire rack.
- Dust generously with powdered sugar before serving.
Notes
- For a richer flavor, you can soak the raisins in rum or brandy overnight.
- Ensure all ingredients are at room temperature for best results.
- The stollen can be stored in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: German Nut Stollen, Christmas Bread, Holiday Baking, Traditional German Pastry, Festive Dessert