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Walnut-Filled Stollen

Mary Falk's grandmother made date stollen every Christmas. Over the years, the Cambridge, Wisconsin cook replaced her grandmother's date filling with nuts. You can also top off this sweet yeast bread with either a vanilla glaze, drizzle or frosting to suit your family's taste.

48 ServingsPrep: 30 min. + rising Bake: 15 min.

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

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

2 of 2

Walnut-Filled Stollen (continued)

Directions (continued)

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).

Nutrition Facts: 1 serving (1 each) equals 136 calories, 7 g fat (2 g saturated fat), 15 mg cholesterol, 76 mg sodium, 16 g carbohydrate, 1 g fiber, 4 g protein.