Servings: —
Preheat: 375°
Prep Time: 30 min
Inactive Prep Time: 1 1/2 hrs
Cook Time: 45 min
Source: Gourmet 12/78 pg 51
Ingredients
Directions
In a small bowl proof 1 envelope active dry yeast in 1/4 cup lukewarm milk with 1 teaspoon sugar for 10 minutes. In a large bowl pour I cup scalded milk over ½ stick (1/4 cup) butter, cut into bits, stir the mixture until the butter is melted, and let it cool to lukewarm. Beat in 1 egg yolk and the grated rind of ½ lemon. Add the yeast mixture, beat in gradually 4½ cups flour sifted with 1/3 cup sugar and 1 teaspoon salt, and beat the mixture until it is very smooth. Transfer the dough to a buttered bowl, turn it to coat it with the butter, and let it rise, covered with a tea towel, in a warm place for 1 hour and 30 minutes, or until it is double in bulk.
In a saucepan combine 2/3 cup sugar and 1/3 cup water, bring the mixture to a boil over moderate heat, washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, and boil the syrup for 5 minutes, Stir in 2½ cups ground walnuts, ½ teaspoon cinnamon, and a pinch of salt and remove the pan from the heat. Let the mixture cool to lukewarm, stir in 1 egg white, lightly beaten, and let the mixture cool.
Punch down the dough, roll it into a 19 by 14-inch rectangle on a lightly floured surface, and spread it with the nut mixture, leaving a ½ inch border. Beginning with a long side roll the dough tightly jelly-roll fashion and pinch the edges and ends to seal them. Put the roll seam side down on a cutting board and halve it lengthwise with a sharp knife. Twist the halves together, keeping the cut edges up, pinch the ends together, and push the twist together lightly. Arrange the Stollen on a buttered and floured baking sheet and let it rise, covered with a tea towel, in a warm place for 30 minutes, or until it is one and a half times its bulk. Bake the Stollen in a preheated moderately hot oven (375° F.) for 15 minutes, reduce the heat to moderate (350° F.), and bake the Stollen, covering it lightly with foil if it browns too quickly, for 25 to 30 minutes more, or until it is golden. Let the Stollen cool on the baking sheet.
Into a small bowl sift 1 cup confectioners’ sugar, add 2 tablespoons hot water, and stir the mixture until it is smooth and glossy. Drizzle the glaze over the Stollen in a zigzag pattern, sprinkle it with ½ cup chopped walnuts, and let it dry.
Makes 1 Stollen. Recipe can (and should be) doubled