Organic Nut Stollen, the buttery Christmas stollen with three kinds of nuts
Organic Nut Stollen is a classic Christmas stollen from South Tyrol, a buttery yeast dough densely packed with almonds, hazelnuts, and walnuts. Instead of raisins and marzipan, it is filled with plenty of nuts, refined with butter, milk, and raw cane sugar. A stollen for nut lovers, baked for the Advent season.
Organic Nut Stollen is the nutty version of the classic Christstollen, baked by Ultner Brot from South Tyrol. The 350 g yeast dough made from butter, milk, and wheat flour contains three types of nuts: almonds, hazelnuts, and walnuts. A rich Christmas pastry, just as the Advent season demands.
Buttery yeast dough full of nuts
What makes the nut stollen so rich is the yeast dough made of butter, milk, and egg yolk, combined with a hearty helping of nuts.
Almonds, hazelnuts, and walnuts each add their own character: the almond is mild and refined, the hazelnut is roasted and sweet, and the walnut is earthy and oily. Together, they make the stollen juicy and aromatic, without becoming overly sweet, as the dough requires hardly any sweetness other than a bit of raw cane sugar.
Before baking, the nuts are chopped and folded into the dough so that every slice is packed with nuts. As it bakes, they toast slightly and give the stollen its warm, nutty fragrance that wafts from the loaf when sliced.
The whole wheat flour gives the dough more character than a plain white flour stollen, and the butter content keeps it nice and moist. Buttery soft on the inside and lightly browned at the edges, that is how the stollen comes out of the oven, with a scent of butter and roasted nuts filling the bakery.
Sliced for Advent coffee
Slice the nut stollen into thin pieces, as it is rich and will last for many days.
A slice of stollen is a must for Advent coffee, afternoon tea, or as a small dessert on holidays. Some like it plain, others with a pat of butter, and some lightly toasted so that the nuts become fragrant once again. In this way, a stollen accompanies the entire Christmas season, from the first candle until January. It tastes good fresh out of the oven, but even better after resting for a few days, when the butter and nuts have fully infused the dough.
As a whole stollen in a gift box, it is a classic Christmas present, similar to the handmade Organic Gingerbread. Those who prefer a dark fruit bread will find the Bauernzelten with figs and nuts right next door.
A South Tyrolean style stollen
Stollen is one of the oldest Christmas pastries in the German-speaking world, a rich yeast dough that has sweetened the lean weeks before the festival for over 500 years. According to tradition, the elongated shape, tucked in at the sides, is reminiscent of a swaddled infant—an old image from Christmas baking.
Ultner Brot bakes its nut stollen in St. Walburg in the Ultental Valley, where the Schwienbacher family has been making bread and pastries since 1919. Master baker Hannes Schwienbacher runs the house in the fourth generation; the bakery has been working exclusively organically since 1982, and over 100 years of baking experience go into every stollen.
The stollen is also made almost entirely by hand, using the best organic ingredients and real butter, with the grain milled in their own mill in the valley. You can find the entire Ultner assortment, featuring more South Tyrolean Christmas specialties and breads, right here on the shelf.
