A festive classic straight from Germany, this German Nut‑Filled Stollen (Nussstollen) is a rich, buttery yeasted loaf layered with a spiced nut filling. Perfect for the winter season, I love serving this for a cozy breakfast, afternoon coffee, or as a show-stopping treat on a holiday dessert table. The snowy dusting of powdered sugar on top gives it that perfect wintry charm.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
3 ½ cups (440 g) all‑purpose flour
¼ cup (50 g) sugar
½ tsp salt
½ cup (115 g) unsalted butter, softened
2 ¼ tsp active dry yeast
¾ cup (180 ml) warm milk (divided)
For the Nut Filling:
2 cups (200 g) mixed nuts (walnuts, hazelnuts, almonds), toasted and ground
⅓ cup (70 g) sugar
½ cup (120 ml) heavy cream
1 tsp ground cinnamon
1 cup chopped toasted nuts for texture (optional)
For Finishing:
2 tbsp melted butter
Powdered sugar for dusting
Directions
I start by blooming the yeast: mixing it with part of the warm milk and a little sugar until it turns frothy (about 5–10 minutes).
In a large bowl, I mix the flour, sugar, and salt, then add the butter and the yeast mixture. While mixing, I gradually pour in the rest of the warm milk until a soft dough forms.
I knead the dough for 8–10 minutes until it becomes smooth and elastic, then place it in a lightly oiled bowl to rise until doubled in size (about 1 hour).
While the dough rises, I toast the nuts in a 350 °F (175 °C) oven for 8–10 minutes until fragrant. After cooling, I grind most of them and mix them with sugar, cream, and cinnamon to make the filling. I sometimes add chopped nuts for extra bite.
On a floured surface, I roll the dough into a 12×16-inch rectangle and spread the nut mixture evenly, leaving a border. Then I roll it up from the long side, jelly-roll style, sealing the seam and ends.
I place the loaf on a parchment-lined baking sheet, cover it, and let it rise again for 30 minutes.
I bake it at 350 °F (175 °C) for 30–35 minutes until golden and cooked through.
While still warm, I brush it with melted butter and dust it generously with powdered sugar once slightly cooled.
Servings and timing
This recipe makes about 10 to 12 slices.
Prep time: 30 minutes
Cook time: 35 minutes
Rising time: ~1.5 hours
Total time: ~2 hours
Calories: Approximately 300 kcal per slice
Variations
I sometimes add a bit of orange or lemon zest to the dough for a citrusy twist.
For a sweeter version, I mix a few raisins or dried cherries into the nut filling.
If I want extra spice, I add a pinch of nutmeg or clove to the filling.
For a deeper flavor, I’ve swapped the heavy cream with sweetened condensed milk.
When I want individual portions, I divide the dough into mini rolls instead of one large loaf.
Storage/Reheating
I wrap the cooled loaf tightly in plastic wrap or foil and store it at room temperature for up to 4 days. For longer storage, I freeze it (wrapped well) for up to 2 months. To reheat, I warm individual slices in the oven at 300 °F (150 °C) for about 5–7 minutes, or I toast them lightly for a crisp edge.
FAQs
How do I know when the stollen is fully baked?
I check for a golden brown crust and tap the bottom — it should sound hollow. If I’m unsure, a thermometer inserted into the center should read about 190–200°F (88–93°C).
Can I make the dough ahead of time?
Yes, I sometimes prepare the dough the night before and let it rise slowly in the fridge. I bring it back to room temperature before shaping and baking.
Can I use pre-ground nuts instead of toasting and grinding my own?
I prefer to toast and grind the nuts myself for better flavor, but pre-ground nuts can work in a pinch — just make sure they’re fresh and unsalted.
What kind of nuts work best?
I like using a mix of walnuts, hazelnuts, and almonds, but pecans or macadamias also work. The variety adds depth and texture to the filling.
Is stollen supposed to be dry?
Not at all — when made properly, it’s tender and moist thanks to the rich dough and creamy filling. If it turns out dry, it might be overbaked or underfilled.
Conclusion
This German Nut‑Filled Stollen (Nussstollen) is one of my favorite holiday bakes. It’s rich, cozy, and full of traditional flavor that always feels special. Whether I’m gifting it, sharing it with family, or enjoying a slice with hot coffee, this stollen makes the season feel warmer and brighter.
📖 Recipe:
German Nut‑Filled Stollen (Nussstollen)
- Total Time: 2 hours
- Yield: 10–12 slices
- Diet: Vegetarian
Description
A festive German yeasted loaf filled with a spiced nut mixture, perfect for breakfast, dessert, or holiday gatherings. Buttery, lightly sweet, and topped with powdered sugar, this cozy stollen brings traditional winter flavors to your table.
Ingredients
3 ½ cups (440 g) all-purpose flour
¼ cup (50 g) sugar
½ tsp salt
½ cup (115 g) unsalted butter, softened
2 ¼ tsp active dry yeast
¾ cup (180 ml) warm milk, divided
2 cups (200 g) mixed nuts (walnuts, hazelnuts, almonds), toasted and ground
⅓ cup (70 g) sugar
½ cup (120 ml) heavy cream
1 tsp ground cinnamon
1 cup chopped toasted nuts for texture (optional)
2 tbsp melted butter (for brushing)
Powdered sugar (for dusting)
Instructions
- In a small bowl, bloom the yeast by mixing it with part of the warm milk and a pinch of sugar. Let it sit for 5–10 minutes until frothy.
- In a large bowl, mix flour, sugar, and salt. Add softened butter and the activated yeast mixture.
- Gradually add the remaining warm milk while mixing until a soft dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover, and let it rise until doubled in size, about 1 hour.
- Meanwhile, toast the nuts at 350 °F (175 °C) for 8–10 minutes until fragrant. Let cool, then grind most of them. Combine ground nuts with sugar, cream, and cinnamon. Add chopped nuts if desired.
- Roll the dough out on a floured surface into a 12×16-inch rectangle. Spread the nut filling evenly, leaving a small border.
- Roll the dough up from the long side, jelly-roll style, and seal the seam and ends.
- Transfer the loaf to a parchment-lined baking sheet. Cover and let rise again for 30 minutes.
- Bake at 350 °F (175 °C) for 30–35 minutes, or until golden brown and fully cooked (internal temp should be around 190–200 °F / 88–93 °C).
- Brush with melted butter while warm and dust with powdered sugar once slightly cooled.
Notes
Add orange or lemon zest to the dough for a citrusy flavor.
Mix in raisins or dried cherries for added sweetness.
Add nutmeg or clove for extra spice.
Use sweetened condensed milk instead of cream for a richer filling.
Divide dough into smaller rolls for individual servings.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
