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Nut Stollen

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  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (About 110A)
  Sugar 6 Tablespoon
  Salt 1⁄4 Teaspoon
  Warm milk 1⁄2 Cup (8 tbs) (About 110A)
  Butter 6 Tablespoon, melted and cooled
  Egg yolks 3
  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)

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.

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