Directions: |
Directions:Dissolve yeast in milk; add beaten egg yolks and mix well. In a separate bowl, whisk together flour and salt. Cut in butter by hand until it is separated into particles none of which is larger than a pea. Add yeast mixture and mix well. Dough will be sticky--no worries. Put dough into lightly greased bowl, cover tightly, and chill in refrigerator overnight (or all day). Be sure you use a big enough bowl because the dough will start to rise somewhat even in the refrigerator.
When dough is thoroughly chilled and you are ready to make the stollen, prepare the filling: Beat egg whites until stiff. Add sugar and cinnamon gradually until mixture holds its shape when beaters are lifted out. Gently fold in nuts by hand. Set aside.
Scoop dough onto lightly floured board, shape gently into a round and divide into 4 parts. Leave 1 part on board and return others, covered, to refrigerator. Roll first portion into a rectangle about 7 x 14 inches. Spread with ¼ of Filling almost to edges, then roll like a jelly roll, gently pinching final edge closed. Set aside on buttered baking sheet with seam side down. Remove 2nd portion of dough from refrigerator and repeat process. Now twist the 2 filled rolls together on the baking sheet so you have one loaf. You will probably have to place it on the diagonal in order to make it fit the pan. Repeat entire process with the remaining 2 portions of dough to form a second loaf and place on separate baking sheet. Cover each loaf with a clean dishtowel and put in a warm spot to rise until each loaf is nearly doubled in bulk.
Bake in a preheated 375º oven for 45 minutes, switching pans half-way through baking so they bake evenly. Remove from oven, gently loosen from pan but allow to cool in place for a little while. When loaves are cooled somewhat but still warm, frost with confectioners' sugar icing which will form a thin glaze. To serve, slice gently with a bread knife. Excellent for breakfast, brunch, or served to lucky guests who stop in for coffee! |
Personal
Notes: |
Personal
Notes: My mother, Evelyn, made this German Christmas stollen every year for New Year's Day breakfast--buttery, flaky, and delicious. Do not attempt shortcuts in its preparation! Cutting the butter into the flour by hand (instead of using a food processer) insures that the bits of butter stay large enough to create a truly flaky pastry. Do not attempt to shorten the chilling time for the dough or you will end up with a sticky mess. This is a recipe that takes forethought and time to prepare but the results are heavenly!
The original recipe came from a cookbook titled "The Discriminating Hostess," upon which she relied heavily during the early years of her marriage. She later cut out all of her favorite recipes and carefully stapled them to index cards for her recipe box. The book, authored by Ella Liner Lambert, was first printed in 1939 under the auspices of the Milwaukee Gas Light Company where my mother's father worked for many years. Knowing my fondness for my mother's many recipes by Mrs. Lambert, Michael tracked down a lovely 1948 edition of the book for me which I treasure.
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