Sounds like a lot of work but it’s totally worth it!
Garmisch Nut Stollen
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- 1 1/2 packages active dry yeast
- 2 teaspoon sugar
- 1/3 cup very warm water (105-115 degrees)
- 1 cup milk
- 1/2 cup unsalted sweet butter
- 1 teaspoon salt
- 2 eggs
- 2 egg yolks
- 2 tablespoons sugar
- 4 1/2 cups all-purpose flour
- 2 tablespoons unsalted sweet butter, melted
- 2 teaspoons grated lemon peel
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup golden raisins
- Nut filling (recipe follows)
- 1 egg
- 1 tablespoon whipping cream
- 3 tablespoons sugar
- Icing (recipe follows)
- 1/2 cup chopped walnuts
- 4 egg whites, room temperature
- 2 cups finely chopped walnuts
- 1 1/2 cups ground walnuts
- 1 cup sugar
- 4 teaspoons water
- 1/2 teaspoon ground cinnamon
- 1 cup confectioners sugar
- 2 tablespoons hot water
- 1 teaspoon vanilla
- Dissolve yeast and 2 teaspoons sugar in water; let stand until bubbly, about 5 minutes. Heat milk in small saucepan until hot; remove from heat. Stir 1/2 cup butter and the salt into milk.
- Beat 2 eggs and the yolks in large mixer bowl. Gradually beat in 2 tablespoons sugar until thick and lemon colored. Beat in milk mixture and 2 cups of the flour until smooth. Beat in yeast mixture. Stir in melted butter, lemon peel, cardamom, ginger, nutmeg and remaining flour to form soft dough.
- Turn dough onto lightly floured surface; knead 5 minutes. Knead in raisins. Let rise covered in large greased bowl in refrigerator until doubled, 4 to 5 hours or overnight.
- To make nut filling: Combine all nut filling ingredients except 2 teaspoons of the water in medium-size saucepan. Cook, stirring, over low heat until warm and sugar dissolves, about 10 minutes; remove from heat. Stir in remaining water.
- 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.
- 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.
- 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.
- 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.
- To make icing: Beat sifted confectioners sugar, hot water and vanilla in small bowl until smooth. Drizzle icing over stollen in decorative pattern; sprinkle with walnuts. Cool completely on wire racks. Refrigerate tightly wrapped up to 4 days. Serve at room temperature. Makes 2 loaves.
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