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Walnut-Filled Stollen

 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.


  • 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
  • 3 cups chopped walnuts
  • 1 cup packed brown sugar
  • 2 tablespoons half-and-half cream
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 2 teaspoons ground cinnamon
  • Vanilla Drizzle


  • 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,

2 of 2

Walnut-Filled Stollen (continued)

Directions (continued)

  • 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).
Nutritional 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.