Ingredients Jump to Instructions ↓

  1. Yeast Mixture:

  2. 2 pkgs active dry yeast (4 teaspoons)

  3. 2 tsp. sugar

  4. 1/3 c. very warm water (105-115 degrees)

  5. milk Mixture:

  6. 1 c. milk

  7. 1/2 c. unsalted sweet butter

  8. 1 tsp. salt

  9. Main Mixture:

  10. 2 eggs

  11. 2 egg yolks

  12. 2 tbsp. sugar

  13. 2 1/2 c. all-purpose flour

  14. 2 tbsp. unsalted sweet butter , melted

  15. 2 tsp. grated lemon peel

  16. 1/4 tsp. ground cardamom

  17. 1/4 tsp. ground ginger

  18. 1/4 tsp. ground nutmeg

  19. 1 cup golden raisins

  20. nut filling

  21. 4 egg whites at room temperature

  22. 2 cups finely chopped walnuts

  23. 1 1/2 cups of ground walnuts

  24. 1 cup sugar

  25. 2 teaspoon of water

  26. 1/2 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Prepare Yeast Mixture by dissolving yeast and sugar in water and let stand for 5 minutes.

  2. Prepare Milk Mixture in a sauce pan. Add the ingredients in a saucepan in low heat until butter is melted, allow to cool.

  3. Prepare Main Mixture: Beat eggs in mixer, gradually add sugar until thick and lemon colored. Beat in milk mixture and 2 cups of all-purpose flour until smooth. Beat in yeast mixture. Add remaining ingredients (except for raisins) and kneed for 5 minutes. Add raisins and let rise covered in large greased bowl in the refrigerator until doubled (4-5 hours) or overnight.

  4. Make Nut Filling:

  5. Combine all ingredients in medium sized saucepan. Cook, stirring over low heat until warm and sugar dissolves (about 10 minutes). Remove from heat. Stir additional 2 teaspoons of water. Cool to room temperature.

  6. Prepare Stollen:

  7. Remove dough from refrigerator; let stand covered 30 minutes. Place 24 x 12-inch piece aluminum foil on dampened surface; lightly flour foil. Roll dough on foil into 22 x 12-inch rectangle. Spread Nut Filling over dough, leaving 1-inch border on all sides.

  8. Mix 1 egg and the cream in small bowl. Brush border with part of the egg mixture. Loosely roll up dough beginning at long edge using foil to help turn dough. Pinch seam and ends to seal.

  9. Using long sharp knife, cut roll crosswise in half. Transfer pieces to floured well-greased baking sheets. Refrigerate 1 piece covered. Cut second piece lengthwise in half. Working quickly, twist halves together with sliced edges turned upward. Pinch ends together. Repeat with remaining piece. Let rise in cool place until doubled, about 45 minutes.

  10. Heat oven to 375 degrees. Bake stollen 15 minutes; brush with part of the egg mixture. Reduce oven temperature to 350 degrees. Bake 10 minutes. Brush with remaining egg mixture; sprinkle with 2 to 4 tablespoons sugar. Bake until golden and nut mixture is set, 5 to 10 minutes. (If stollen browns too fast, cover loosely with aluminum foil.) Cool on wire racks 30 minutes.

  11. Make White Icing using 1 tbsp whipping cream and 2-4 tbsp sugar. Drizzle icing over stollen in decorative pattern; sprinkle with chopped walnuts. Cool completely on wire racks. Refrigerate tightly wrapped up to 4 days. Serve at room temperature. Makes 2 loaves.


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