Recipe with honey
Spring Blossom Honey Nut Stollen
The delicately creamy, mild spring blossom honey lends the stollen a subtle sweetness and keeps the dough beautifully moist. Perfect for the start of the Advent season.
⏱ Prep 35 min · Cooking/baking time 50 min · Total 85 min · 12 servings
Ingredients
- 400 g flour
- 1 cube fresh yeast (42 g)
- 150 ml lukewarm milk
- 100 g soft butter
- 4 tbsp spring blossom honey
- 100 g ground hazelnuts
- 80 g chopped walnuts
- 1 egg
- 1 pinch of salt
- Zest of 1 unwaxed lemon
- 30 g butter, for brushing
- 2 tbsp icing sugar
Method
- Dissolve the yeast in the lukewarm milk. Add the flour, salt, egg, butter, honey and lemon zest, and knead into a smooth dough.
- Cover and leave to rise for 60 minutes, until doubled in size.
- Knead in the ground hazelnuts and walnuts, then shape the dough into an elongated stollen.
- Place the stollen on a baking tray lined with baking paper and leave to rise for a further 20 minutes.
- Preheat the oven to 180°C (fan off, top/bottom heat) and bake the stollen for 50 minutes.
- Melt the 30 g butter and brush it over the stollen while still warm.
- Once cooled, dust with icing sugar.
Nutritional values per serving (approx.): 330 kcal · Fat 18 g · Carbohydrates 32 g · Protein 8 g
Tip: Wrapped in foil, the stollen stays moist for days and develops its full aroma.
Honey used: View spring blossom honey in the shop →