Printable | Taste of Home

Walnut-Filled Stollen

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

Printed from tasteofhome.com Jul 26, 2008

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Walnut-Filled Stollen cont.

Vanilla Glaze, Vanilla Drizzle or Vanilla Frosting (recipes also in Recipe Finder)

In a large mixing 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

Printed from tasteofhome.com Jul 26, 2008

Walnut-Filled Stollen

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 glaze, drizzle or frosting.

Yield: 3 loaves.