Almond Filled Stollen Recipe – German Special

Almond Filled Stollen is a rich and festive German bread traditionally enjoyed during the holiday season. Made with a soft, buttery dough infused with warm spices like cinnamon and nutmeg, and studded with raisins, chopped almonds, and candied citrus peel, it delivers layers of flavor and texture. A luscious almond filling in the center adds a sweet surprise, while a dusting of powdered sugar gives a snowy finish. Perfect for Christmas morning or special occasions when you want something indulgent yet comforting.

  • 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:

1

In a bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let it sit for 5 minutes until foamy.

2

In a large mixing bowl, combine flour, sugar, salt, cinnamon, and nutmeg.

3

Add butter, egg, and the yeast mixture, knead until a smooth dough forms.

4

Mix in raisins, candied peel, and chopped almonds. Cover and let it rise for 1 hour.

Make the Almond Filling:

5

Mix almond flour, powdered sugar, egg white, and almond extract into a paste.

Shape the Stollen:

6

Roll out the dough into an oval shape.

7

Spread the almond filling in the center and fold the dough over, slightly off-center.

8

Press gently and let it rise for another 30 minutes.

Bake:

9

Preheat oven to 180°C (350°F).

10

Bake for 35-40 minutes until golden brown.

Finish and Serve:

11

Brush the warm stollen with melted butter and dust generously with powdered sugar.

12

Let it cool before slicing.

Recipe Notes:

  • Flavor Infusion Tip: Soaking raisins in rum (or warm water) enhances flavor and moisture in your Stollen.

  • Filling Spread: Spread the almond filling evenly in the center before folding to keep it from leaking during baking.

  • Baking Time & Color: Bake until golden brown and check doneness by tapping the loaf—it should sound hollow.

  • Overnight Resting: Stollen is often even better the next day as the flavors meld and the texture softens.

  • Storage & Freshness: Wrap well in foil or parchment after cooling to retain moisture; it stays fresh for several days.