|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)|
|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|
|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)|
To make yeast dough, stir a pinch of sugar into milk; sprinkle with yeast.
Let stand 5 minutes.
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.