12 Days of Holiday Eats, Day 4: Bavarian Nut Stollen
This is actually my father's recipe and his tradition, but I intend to adopt it some day. In the meantime, I'm happy to be the recipient of the recipe and the treat. Every year, he bakes up huge batches of this Bavarian Nut Stollen. On Christmas Eve, he and my mother deliver friends and family a nut stollen wrapped with ribbon. Christmas morning, we eat this with a sausage and egg frittata.
Ingredients for Bread
1 envelope of active dry yeast
1 1/4 cup milk
1/3 cup sugar
1/2 stick of butter
1 egg yolk
Zest of 1 lemon
4 1/2 cups flour
1 teaspoon of salt
Ingredients for Nut Mixture
2/3 cups sugar
1/3 cup water
2 1/2 cups ground walnuts
1/2 teaspoon cinnamon
pinch of salt
1 egg white
Ingredients for Glaze
2 tablespoons hot water
1 cup confectioner's sugar
Directions for Bread
1. In a small bowl, pour 1 envelope of active dry yeast and 1 teaspoon sugar in 1/4 cup of lukewarm milk for 10 minutes.
2. In a large bowl, pour 1 cup scalded milk over 1/2 stick of butter, cut into bits, stir the mixture until the bread is melted, and let it cool to lukewarm.
3. Beat in 1 egg yolk and grated rind of 1/2 lemon. Add the yeast mixture.
4. Beat in gradually 4 1/2 cups of flour sifted with 1/3 cup sugar and 1 teaspoon salt. Beat the mixture until smooth.
5. Transfer dough to a butter bowl and turn to coat it with butter. Let it rise, covered with a tea towel in a warm place for 1 hour 30 minutes, or until it has doubled in size.
Directions for Nut Mixture
1. In a saucepan combine 2/3 cup sugar and 1/3 cup water. Bring the mixture to a boil over moderate heat, washing down any crystals clinging to the sides of the pan with a brush dipped in cold water. Boil for 5 minutes.
2. Stir in 2 1/2 cups of ground walnuts, 1/2 teaspoon cinnamon, and a pinch of salt. Remove the pan from heat.
3. Let the mixture cool to lukewarm.
4. Lightly beat 1 egg white and stir into mixture. Let it cool further.
Directions for Stollen
1. Punch down dough, roll it into a 19-inch by 14-inch rectangle on a floured surface.
2. Spread nut mixture on dough, leaving 1/4-inch border.
3. Beginning with a long side, roll the dough tightly jelly-roll fashion and pinch the edges and ends to seal them.
4. Put the roll seam side down on a cutting board and halve it lengthwise with a sharp knife.
5. Twist the halves together, keeping the cut edges up, pinch the ends together, and push the twist together lightly.
6. Arrange the Stollen on a butter and floured baking sheet and let it rise, covered with a tea towel in a warm place for 30 minutes or until it is 1 and a 1/2 times in bulk.
7. Bake th Stollen in a pre-heated oven at 375-degrees for 15 minutes. Reduce heat to 350-degrees and bake the Stollen, covering it lightly with foil if it browns too quickly, for 25-30 minutes more, or until it is golden.
8. Let the Stollen cool.
Directions for Glaze
1. Into a small bowl, sift 1 cup confectioner's sugar. Add 2 tablespoons hot water. Stir the mixture until smooth and glossy.
2. Drizzle the glaze over the Stollen in a zig zag and sprinkle walnuts over the top. Let it dry and serve.
Carl on December 06, 2007 at 09:16 PM
Sounds yummy, and quite an involved recipe. We usually stick to pecan pies and making rich candy treats like Martha Washington and divinity.
Irma Gámez on December 08, 2007 at 06:12 PM
This recipe is great and with a cup of organic coffee, mmm
Francis Martinez on December 08, 2007 at 06:14 PM
I try it and all my friends liked it. Thanks for the recipe
Veronica on February 08, 2008 at 06:59 AM
Just stumbled on your recipe. Oh my God, this makes my mouth water. I just love yeast dough! Your father's recipe is just what I'm looking for, it's eye appealing and oh so ummmmm looking. Thanks for sharing true goodness from the oven.
tom marth on December 21, 2010 at 02:32 PM
This is the same recipe which was featured in a December issue of Gourmet magazine in the late 70's or early 80's. I've made the recipe many times from memory but I've had no luck finding it in Gourmet's archive. Nice to have your 'father's' recipe! I'll be baking the Stollen for Christmas breakfast this year.
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Chocolate Boots on August 26, 2011 at 11:58 PM
I'll be baking the Stollen for Christmas breakfast this year. http://www.uggtrend.com/products_all.html