Almond Filled Stollen Recipe – German Special
Almond Filled Stollen is a rich and festive German bread traditionally enjoyed during the holiday season. This sweet, buttery loaf is packed with dried fruits, warm spices, and a luscious almond filling, creating a delightful balance of flavors and textures. Dusted with powdered sugar for a snowy finish, it offers a deliciously soft interior with a slight crunch from almonds, making it a perfect treat for Christmas or special occasions.
- Prep Time30 min
- Cook Time45 min
- Perform Time2 hr
- Total Time3 hr 15 min
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup sugar
- 1 packet (7g) dry yeast
- ½ cup warm milk
- ½ cup unsalted butter (softened)
- 1 egg
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup raisins (soaked in rum or warm water)
- ¼ cup chopped candied citrus peel
- ¼ cup chopped almonds
For the Almond Filling:
- 1 cup almond flour
- ¼ cup powdered sugar
- 1 egg white
- ½ tsp almond extract
For Topping:
- ¼ cup melted butter
- ½ cup powdered sugar
Prepare the Dough:
In a bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let it sit for 5 minutes until foamy.
In a large mixing bowl, combine flour, sugar, salt, cinnamon, and nutmeg.
Add butter, egg, and the yeast mixture, knead until a smooth dough forms.
Mix in raisins, candied peel, and chopped almonds. Cover and let it rise for 1 hour.
Make the Almond Filling:
Mix almond flour, powdered sugar, egg white, and almond extract into a paste.
Shape the Stollen:
Roll out the dough into an oval shape.
Spread the almond filling in the center and fold the dough over, slightly off-center.
Press gently and let it rise for another 30 minutes.
Bake:
Preheat oven to 180°C (350°F).
Bake for 35-40 minutes until golden brown.
Finish and Serve:
Brush the warm stollen with melted butter and dust generously with powdered sugar.
Let it cool before slicing.
Recipe Notes:
Soaking raisins in rum adds extra flavor.
Stollen tastes even better after a day as flavors develop.
Store wrapped in foil for freshness.
