Hazelnut Stollen Recipe
Why visit a restaurant for Hazelnut Stollen when you can make it at home. This mesmerizing Hazelnut Stollen is one of the best contribution from the German people to my kitchen. This is the most comforting Dessert recipe I have come across. A good way to use up Nuts is to make some irresistible Hazelnut Stollen. With easily procurable ingredients this Hazelnut Stollen recipe is a must try.
Ingredients
1/4 cup plus 1 tablespoon (70 g) sugar
1 cup (250 ml) warm milk (110°F, 43°C)
2 pkgs. active dry yeast
3-1/3 cups (500 g) all-purpose flour
1/2 teaspoon salt
7 tablespoons (100 g) margarine
1 egg, beaten
Grated peel of 1/2 lemon
Filling & Frosting:
1 cup (100 g) ground almonds
1/2 cup (100 g) firmly packed soft brown sugar
1 cup (100 g) ground hazelnuts
2 egg whites, lightly beaten
3 tablespoons rum
1/2 teaspoon ground cinnamon
1 egg yolk, beaten
1 cup (120 g) powdered sugar, sifted
2 to 3 tablespoons lemon juice
1/2 cup (50 g) chopped toasted hazelnuts
Directions
To make yeast dough, stir a pinch of sugar into milk; sprinkle with yeast.
Let stand 5 minutes.
Stir gently.
Sift flour, remaining sugar and salt into a large bowl.
Melt margarine; cool slightly.
Stir margarine, egg and lemon peel into yeast mixture.
Beat into flour mixture to make a dough.
On a floured surface, knead dough.
Cover and let rise in a warm place 1 hour.
To make filling and frosting, mix almonds, brown sugar, ground hazelnuts, egg whites, rum and cinnamon.
Grease a baking sheet.
Knead dough; roll out to an 18-inch (45-cm) square.
Spread with filling.
Brush edges with egg yolk; roll up.
Place on baking sheet; brush with egg yolk.
Let stand 15 minutes.
Preheat oven to 425°F (220°C).
Bake 30 to 40 minutes or until golden.
Place on a rack.
Blend powdered sugar and lemon juice.
Spoon frosting over warm stollen; sprinkle with hazelnuts.
Let stand 5 minutes.
Stir gently.
Sift flour, remaining sugar and salt into a large bowl.
Melt margarine; cool slightly.
Stir margarine, egg and lemon peel into yeast mixture.
Beat into flour mixture to make a dough.
On a floured surface, knead dough.
Cover and let rise in a warm place 1 hour.
To make filling and frosting, mix almonds, brown sugar, ground hazelnuts, egg whites, rum and cinnamon.
Grease a baking sheet.
Knead dough; roll out to an 18-inch (45-cm) square.
Spread with filling.
Brush edges with egg yolk; roll up.
Place on baking sheet; brush with egg yolk.
Let stand 15 minutes.
Preheat oven to 425°F (220°C).
Bake 30 to 40 minutes or until golden.
Place on a rack.
Blend powdered sugar and lemon juice.
Spoon frosting over warm stollen; sprinkle with hazelnuts.
