Christmas recipe

Christmas Stollen Recipe with Nutella^® Topping.

Name: Christmas Stollen Recipe with Nutella® Topping.
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 40 servings
Ingredients: 1 cup raisins (soaked in rum or orange juice); 1/2 cup milk (1.5% fat); 1/4 cup sugar; 2 tsp vanilla extract; 2 tbsp fresh yeast; 4 cups all-purpose flour; 1/2 tsp cinnamon (ground); 1/4 tsp cardamom (ground); 1/8 tsp nutmeg (ground); 1/2 tsp salt; 1/3 cup butter (soft); 2 eggs; 2/3 cup candied orange peel; 2/3 cup hazelnuts (shopped); 1 3/4 cup marzipan

Spread the holiday cheer with these adorable Rice Cake Reindeers! Start with Quaker Rice Cakes, add a layer of creamy Nutella^®, and let your creativity shine with pretzels, berries, or any festive toppings you love. It’s a simple recipe the whole family can enjoy making together.

40 min

By the Nutella® Team

Christmas Stollen Recipe with Nutella® Topping.

INGREDIENTS 1 loaf (25 slices)

For the Stollen:

1 cup raisins (soaked in rum or orange juice)
1/2 cup milk (1.5% fat)
1/4 cup sugar
2 tsp vanilla extract
2 tbsp fresh yeast
4 cups all-purpose flour
1/2 tsp cinnamon (ground)
1/4 tsp cardamom (ground)
1/8 tsp nutmeg (ground)
1/2 tsp salt
1/3 cup butter (soft)
2 eggs
2/3 cup candied orange peel
2/3 cup hazelnuts (shopped)
1 3/4 cup marzipan

For baking:

2 tbs powdered sugar
1 tbsp all-purpose flour

For topping:

2 1/2 cups Nutella^®
2 tbsp hazelnuts (chopped)

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PREPARATION

Prepare the yeast dough:
Soak the raisins in rum or orange juice for at least 1 hour, ideally overnight.

Gently warm the milk in a saucepan until lukewarm. In a large bowl, mix the sugar, vanilla extract, and warm milk. Crumble in the yeast and stir until dissolved. Add the flour, cinnamon, cardamom, nutmeg, salt, and butter, and mix with a hand mixer. Add the eggs and knead for about 5 minutes until a smooth dough forms. Incorporate the candied orange peel, soaked raisins, and chopped hazelnuts, then knead again. Shape the dough into a ball, cover, and let it rise in a warm place for about 60 minutes, until doubled in size.
Shape the dough:
Knead the dough briefly on a floured surface and divide in half. Roll each half into a rectangle (approx. 8 × 10 in, ¼ in thick). Roll out half of the marzipan on a little powdered sugar and place it on top of each dough piece. Stack the two dough sheets with their marzipan layers and roll them up towards the center from both sides, rolling one side slightly further than the other. Gently press the larger roll onto the smaller one.
Baking the Stollen:
Place the shaped Stollen on a baking sheet lined with parchment paper, cover, and let rest for another 30 minutes. Preheat the oven to 320 °F (fan) and bake the Stollen for about 40 minutes. After half the baking time, cover loosely with aluminum foil. Leave to cool completely.

Decorate with Nutella^®:
Cut the Stollen into 25-30 slices. Spread each slice with 2tbsp of Nutella^®, sprinkle with the chopped hazelnuts and enjoy.