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Nut Stollen Recipe
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (About 110A)|
|Warm milk||1⁄2 Cup (8 tbs) (About 110A)|
|Butter||6 Tablespoon, melted and cooled|
|All purpose flour||3 1⁄2 Cup (56 tbs) (Unsifted)|
|Nut filling||1 Cup (16 tbs)|
|Egg white||1 , beaten|
|Unsifted powdered sugar||1 Cup (16 tbs), blended with 4 teaspoons milk|
|Nuts||1 Teaspoon (Whole/Half For Decoration)|
Serving size: Complete recipe
Calories 5369 Calories from Fat 1916
% Daily Value*
Total Fat 218 g335.7%
Saturated Fat 69.1 g345.4%
Trans Fat 0 g
Cholesterol 760.1 mg
Sodium 1179.5 mg49.1%
Total Carbohydrates 739 g246.4%
Dietary Fiber 30.6 g122.2%
Sugars 345 g
Protein 112 g224.8%
Vitamin A 60.3% Vitamin C 0.07%
Calcium 29.5% Iron 164.4%
*Based on a 2000 Calorie diet
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.