Walnut-Filled Stollen Recipe

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm milk (110° to 115°)
• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon salt
• 4 to 4-1/2 cups all-purpose flour
• FILLING:
• 3 cups chopped walnuts
• 1 cup packed brown sugar
• 2 tablespoons half-and-half cream
• 1 tablespoon vanilla extract
• 2 teaspoons ground cinnamon
• Vanilla Drizzle (recipe also in Recipe Finder)

Directions

• In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
• Punch dough down; divide into thirds. Shape each portion into a 12-in. x 7-in. oval. In a bowl, combine the walnuts, brown sugar, cream, vanilla and cinnamon. Spread down the middle third of each stollen. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 45 minutes.
• Bake at 350° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Top with Vanilla Drizzle. Yield: 3 loaves (5 slices each).

Walnut-Filled Stollen published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p44