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Hazelnut Stollen

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Ingredients
  Sugar 70 Gram (1/4 Cup Plus 1 Tablespoon)
  Warm milk 250 Milliliter (1 Cup, 110 Degree / 43 Degree)
  Active dry yeast 1⁄2 Ounce (2 Packages)
  All purpose flour 500 Gram (3 1/3 Cup)
  Salt 1⁄2 Teaspoon
  Margarine 100 Gram (7 Tablespoons)
  Egg 1 , beaten
  Lemon 1⁄2 , peel grated
  Ground almonds 100 Gram (1 Cup)
  Firmly packed soft brown sugar 100 Gram (1/2 Cup)
  Ground hazelnuts 100 Gram (1 Cup)
  Egg whites 2 , lightly beaten
  Rum 3 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Egg yolk 1 , beaten
  Powdered sugar 120 Gram, sifted (1 Cup)
  Lemon juice 3 Tablespoon
  Chopped toasted hazelnuts 50 Gram (1/2 Cup)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas
Ingredient: 
Nut
Interest: 
Party

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