Name: Chocolate-Hazelnut Stollen Recipe
Prep time: 20 min
Cook time: PT-491240H37M2S
Total time: PT-491240H37M2S
Cuisine: German
Ingredients: 3/4 cup plus 2 tablespoons (109g) King Arthur Unbleached All-Purpose Flour; 1/4 cup plus 2 teaspoons (65g) water, room temperature; Heaping 1/4 teaspoon (1g) instant yeast; 3/4 cup (109g) hazelnuts, toasted; chopped; Zest of 3 large oranges (29g); 1 1/2 teaspoons (6g) King Arthur Pure Vanilla Extract; 3 tablespoons (44g) rum or whiskey, cognac, or brewed Earl Grey tea; 2/3 cup (98g) hazelnuts, toasted; 3/4 cup plus 1 tablespoon (94g) confectioners’ sugar, divided; 2 tablespoons (10g) Dutch-process cocoa; 1/4 teaspoon (1.5g) salt; 1 tablespoon (15g) large egg white; 2 tablespoons (32g) water, warm (115°F to 120°F), if needed; 1 large egg, room temperature; 1 1/2 teaspoons (12g) honey; 2 teaspoons (7g) instant yeast; 2 tablespoons (27g) granulated sugar; 1 cup plus 4 teaspoons (133g) King Arthur Unbleached All-Purpose Flour; 1/4 cup (19g) Dutch-process cocoa; 1 teaspoon (6g) table salt; All of the preferment (prepared earlier); 10 tablespoons (141g) unsalted butter, cold; All of the soaker (prepared earlier); 2/3 cup (109g) bittersweet or semisweet chocolate chips; 5 tablespoons (67g) butter, melted; 1/4 cup (50g) granulated sugar; King Arthur Snow White Non-Melting Sugar or confectioners’ sugar, for dusting

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Introduction

Chocolate-Hazelnut Stollen is a rich and festive bread combining the classic flavors of buttery stollen with the deep taste of cocoa and the crunch of toasted hazelnuts. This beautifully layered treat is perfect for holiday gatherings or any special occasion when you want to impress with a homemade sweet bread.

A round loaf of dark brown cake, sliced into six thick pieces, is placed on a white plate with a rough texture and covered lightly with powdered sugar on top. One slice is lying flat on the plate showing a dense texture with visible nuts and dried fruit pieces inside. A dark wooden knife with a polished metal rivet rests beside the sliced bread. Two clear glass cups filled with dark amber liquid each have a cinnamon stick inside, placed on the white marbled surface. At the bottom right, part of a silver teapot is visible next to a folded maroon cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup plus 2 tablespoons (109g) King Arthur Unbleached All-Purpose Flour
1/4 cup plus 2 teaspoons (65g) water, room temperature
Heaping 1/4 teaspoon (1g) instant yeast
3/4 cup (109g) hazelnuts, toasted; chopped
Zest of 3 large oranges (29g)
1 1/2 teaspoons (6g) King Arthur Pure Vanilla Extract
3 tablespoons (44g) rum, whiskey, cognac, or brewed Earl Grey tea
2/3 cup (98g) hazelnuts, toasted
3/4 cup plus 1 tablespoon (94g) confectioners’ sugar, divided
2 tablespoons (10g) Dutch-process cocoa
1/4 teaspoon (1.5g) salt
1 tablespoon (15g) large egg white
2 tablespoons (32g) water, warm (115°F to 120°F)
1 large egg, room temperature
1 1/2 teaspoons (12g) honey
2 teaspoons (7g) instant yeast
2 tablespoons (27g) granulated sugar
1 cup plus 4 teaspoons (133g) King Arthur Unbleached All-Purpose Flour
1/4 cup (19g) Dutch-process cocoa
1 teaspoon (6g) table salt
10 tablespoons (141g) unsalted butter, cold
2/3 cup (109g) bittersweet or semisweet chocolate chips
5 tablespoons (67g) butter, melted
1/4 cup (50g) granulated sugar
King Arthur Snow White Non-Melting Sugar or confectioners’ sugar, for dusting

Instructions

Step 1: Make the preferment the evening before baking by mixing 3/4 cup plus 2 tablespoons flour, 1/4 cup plus 2 teaspoons water, and heaping 1/4 teaspoon instant yeast. Cover and let rest at room temperature for 12 to 16 hours.
Step 2: Prepare the soaker the same evening by combining 3/4 cup hazelnuts, orange zest, vanilla, and 3 tablespoons rum (or chosen soaking liquid). Cover and rest at room temperature for 4 to 24 hours.
Step 3: Make the hazelnut paste by pulsing 2/3 cup hazelnuts and half the confectioners’ sugar (about 47g) in a food processor until finely ground. Add remaining sugar, cocoa, salt, and egg white, pulsing until cohesive. Add 1-2 teaspoons water if needed. Wrap and refrigerate.
Step 4: On baking day, whisk water, egg, honey, yeast, and sugar in a stand mixer. Add 1 cup plus 4 teaspoons flour, cocoa, salt, and all of the preferment. Mix with dough hook on medium-low for 1 minute, then medium-high for 6-8 minutes until dough is smooth and stretchy.
Step 5: Pound cold butter with a rolling pin until pliable. Add butter in 1–2 tablespoon stages to the dough on medium-high, mixing 1-2 minutes between additions until fully incorporated.
Step 6: Add soaker and chocolate chips to the dough. Mix on medium-low speed for 1-2 minutes until combined. Fold dough over itself 10-12 times with a scraper to fully incorporate nuts and chips.
Step 7: Cover and rest dough in a warm spot (75°F to 80°F) for 15 minutes, then fold again. Repeat this rest and fold cycle two more times for a total of four folds with 15-minute rests between.
Step 8: After the last fold, let dough rest covered for 30 to 60 minutes until slightly puffy.
Step 9: Divide dough into three equal pieces (~300g each). On a floured surface, press and stretch each into a 4″ x 5″ oval. Fold long sides to center and roll into a 5″ log. Let rest seam side down for 15 minutes.
Step 10: Cut hazelnut paste in half; save half for another use. Divide remaining half into thirds (about 30g each) and roll into 5” logs.
Step 11: Shape the stollen by patting each dough piece into a 5” x 7” rectangle. Place one paste log lengthwise on the top third. Fold dough over and press to seal, then fold again toward bottom, sealing well.
Step 12: Place shaped loaves on a parchment-lined sheet, cover, and rest at room temperature for about 60 minutes until puffy and supple.
Step 13: Preheat oven to 350°F.
Step 14: Bake the stollen for 30 to 35 minutes until set but still soft and delicate.
Step 15: Transfer to a cooling rack. Brush with melted butter and immediately sprinkle with granulated sugar. Cool for at least 2 hours.
Step 16: Either the day of or the next day, dust the cooled loaves with non-melting or confectioners’ sugar using a fine mesh sieve. Slice and serve or wrap well for storage.

Tips & Variations

For extra flavor, substitute rum with cognac or brewed Earl Grey tea for soaking hazelnuts.
Make hazelnut paste up to two weeks ahead and store in the refrigerator to save time on baking day.
Use King Arthur Snow White Non-Melting Sugar for a decorative, lasting dusting that won’t melt into the bread.

Storage

Store wrapped stollen at room temperature for up to several weeks. For longer storage, freeze well wrapped. When ready to serve, re-dust with sugar if needed. Reheat slices gently if preferred warm, but the bread is delicious at room temperature.

How to Serve

A white wooden plate holds a stack of dark brown biscotti slices covered with a layer of white powdered sugar on the outer edges. Each slice shows a dense texture with visible pieces of nuts inside, and they are neatly piled in a small mound. A woman's hand is picking up one slice from the top while another hand supports the plate from the side. The background has a white marbled texture with a person wearing a yellow apron blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the preferment and soaker on the same day?

Yes, both the preferment and soaker are best prepared the evening before baking to develop flavor and texture, but you can prepare them earlier as well.

What if my dough feels too sticky when adding butter?

Continue mixing slowly; the dough will usually come together as the butter incorporates. If it remains sticky, a brief rest before adding more butter can help.