Nut Stollen

Nut stollen is a real delicacy on your Christmas coffee table: the stollen made from fluffy curd dough and a juicy walnut filling will impress your guests.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

grind 75 g of nuts and finely chop the rest. Chop up the orange peel. Crumble the marzipan into pieces, mix in the orange peel, orange zest, rum, egg yolks, honey, butter and nuts until smooth.

Step 2

drain the quark well in a sieve. Thoroughly mix the flour, salt, sugar, vanilla sugar, Stollen seasoning and baking powder in a mixing bowl. Add butter, eggs, quark and baking aroma. Knead everything quickly with the dough hook of the hand mixer until finely crumbly. Then put the mixture on a work surface and knead with your hands to form a smooth dough. Don't knead for too long, otherwise the dough will start to stick!

Step 3

Preheat the oven to 480F (280C) degrees top/bottom heat (circulating air less suitable/gas stove: level 4-5) . Roll out the dough on a piece of parchment paper about the size of a tin. Spread the nut mixture on top, leaving a border of approx. 2 cm all around. Roll the dough in half tightly from the short side, then roll in the opposite side to about 1/3 and use the baking paper to fold it completely over the other roll of dough, press down.

Step 4

Lift the stollen onto a baking sheet using the parchment paper. Cover this with parchment paper beforehand. Put the whole thing in the hot oven. Reduce the temperature to 350 degrees (gas stove: level 2). Bake the stollen for about 55 minutes. Melt the remaining butter. In the last 20 minutes of the baking time, brush the stollen with a little butter more often.

Step 5

Remove the stollen and immediately brush with half of the remaining butter, dusting with some icing sugar. Then let it cool down a bit. Then brush with the remaining butter and dust with the rest of the icing sugar.