Walnut-Filled Stollen Recipe
Walnut-Filled Stollen Recipe photo by Taste of Home
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Walnut-Filled Stollen Recipe

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Mary Falk's grandmother made date stollen every Christmas. Over the years, the Cambridge, Wisconsin cook replaced her grandmother's date filling with nuts. You can also top off this sweet yeast bread with either a vanilla glaze, drizzle or frosting to suit your family's taste.
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES:48 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES: 48 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm milk (110° to 115°)
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour
  • 3 cups chopped walnuts
  • 1 cup packed brown sugar
  • 2 tablespoons half-and-half cream
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • Vanilla Drizzle

Nutritional Facts

1 each: 136 calories, 7g fat (2g saturated fat), 15mg cholesterol, 76mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 4g protein.


  1. In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  2. Punch dough down; divide into thirds. Shape each portion into a 12-in. x 7-in. oval. In a bowl, combine the walnuts, brown sugar, cream, vanilla and cinnamon. Spread down the middle third of each stollen. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 45 minutes.
  3. Bake at 350° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Top with Vanilla Drizzle. Yield: 3 loaves (5 slices each).
Originally published as Walnut-Filled Stollen in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p44

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meaburch User ID: 6830961 78149
Reviewed Aug. 24, 2012

"I found this reciepe several years ago. It is a consistant winner every time I make it. It's also easy to make."

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