Hazelnut Stollen Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) | |
| Warm milk | 1 Cup (16 tbs) | |
| 2 pkgs. active dry yeast | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Margarine | 7 Tablespoon | |
| Egg | 1 , beaten | |
| Grated peel of 1/2 lemon | ||
| Ground almonds | 1 Cup (16 tbs) (Filling & Frosting:) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) (Filling & Frosting:) | |
| Hazelnuts | 1 Cup (16 tbs) (Filling & Frosting:) | |
| 2 egg whites, lightly beaten | ||
| Rum | 3 Tablespoon (Filling & Frosting:) | |
| Ground cinnamon | 1/2 Teaspoon (Filling & Frosting:) | |
| Egg yolk | 1 , beaten (Filling & Frosting:) | |
| Powdered sugar | 1 Cup (16 tbs), sifted (Filling & Frosting:) | |
| Lemon juice | 2 Tablespoon (Filling & Frosting:) | |
| Toasted hazelnuts | 1/2 Cup (16 tbs), chopped (Filling & Frosting:) | |
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.
Chef
