Nut Stollen Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Sugar | 6 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Warm milk | 1/2 Cup (16 tbs) | |
| Butter | 6 Tablespoon, cooled | |
| Egg yolks | 3 | |
| 3 to 3 1/2 cups all-purpose flour, unsifted | ||
| Nut filling | ||
| 1 egg white, slightly beaten | ||
| 1 cup unsifted powdered sugar blended with 4 teaspoons milk | ||
| Whole or half nuts for decoration | ||
Directions
In a large bowl, dissolve yeast in water.
Stir in sugar, salt, milk, butter, and egg yolks; blend well.
Gradually beat in about 2 1//2 cups of the flour to make a soft dough.
Turn dough out onto floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down, knead briefly on a lightly floured board to release air, and shape into a smooth ball.
Roll out to make a 10 by 12-inch oval and place on a greased baking sheet.
Mound nut filling on one half of the 12-inch length of dough; fold plain section over filling and pat gently in place.
Lightly cover and let rise in a warm place until puffy (about 30 minutes) Brush with egg white.
Bake in a 325° oven for about 45 minutes or until well browned.
Cool on rack.
While still warm, glaze surface with powdered sugar mixture and decorate with nuts.
Stir in sugar, salt, milk, butter, and egg yolks; blend well.
Gradually beat in about 2 1//2 cups of the flour to make a soft dough.
Turn dough out onto floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down, knead briefly on a lightly floured board to release air, and shape into a smooth ball.
Roll out to make a 10 by 12-inch oval and place on a greased baking sheet.
Mound nut filling on one half of the 12-inch length of dough; fold plain section over filling and pat gently in place.
Lightly cover and let rise in a warm place until puffy (about 30 minutes) Brush with egg white.
Bake in a 325° oven for about 45 minutes or until well browned.
Cool on rack.
While still warm, glaze surface with powdered sugar mixture and decorate with nuts.
Chef
