Hazelnut Stollen Recipe
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.
Questions, Comments and Reviews
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