GARMISCH NUT STOLLEN

GARMISCH NUT STOLLEN image

Yield 2 stollen

Number Of Ingredients 28

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Ingredients

1 and 1/2 packages active dry yeast
2 tsps sugar
1/3 cup very warm water (105 to 115)
1 cup milk
1/2 cup unsalted sweet butter
1 tsp salt
2 eggs
2 egg yolks
2 TBSP sugar
4 1/2 cups all-purpose flour
2 TBSP unsalted sweet butter, melted
2 tsp grated lemon peel
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 cup golden raisins
1 egg
1 tbsp whipping cream
2-4 tbsp sugar
White icing
1/2 cup chopped walnuts
Nut Filling:
4 egg whites at room temp
2 cups finely chopped walnuts
1 1/2 cup ground walnuts
1 cup sugar
4 tsp water
1/2 tsp ground cinammon

Steps:

Dissolve yeast and 2 tsp sugar in water. Let stand until bubbly, 5 minutes. Heat milk in medium saucepan till hot, remove heat. Stir 1/2cup butter and the salt into milk. Beat 2 eggs and the yolks in mixer. Gradually beat in 2 tbsp sugar until thick and lemon colored. Beat in milk mixture and 2 cups of the flour until smooth. Beat in yeast mixture, stir in melted butter,lemon peel, spices, and remaining flour. Turn dough onto lightly floured surface and knead 5 minutes. Then knead in raisins. Let rise covered in large greased bowl in fridge until doubled, 4-5 hours or overnight. Make Nut Filling: Combine all indredients except 2 tsp of the water in medium size saucepan. Cook, stirring, over low heat until warm, about 10 minutes. Remove from heat. Stir in remaining 2 tsp water. Cool to room temp. Can be made 24 hrs in advance, refridgerate covered. Bring to room temp before using. Remove dough from fridge and let stand covered 30 minutes. Place 24 x 12 inch piece aluminum foil on dampened surface. Lightly flour foil. roll dough into 22 x 12 inch rectangle. Spread nut filling over it leaving 1 inch border on all sides. Mix 1 egg and the cream in small bowl. Brush border with part of egg mix. Loosely roll up dough beginning at long edge using foil to help. Pinch seam and ends to seal. Cut roll crosswise in half. Transfer pieces fo floured well greased baking sheets. Refridgerate 1 piece covered. Cut other one lengthwise in half. Quickly twist halves together with sliced edges turned up. Pinch ends together. Repeat with other piece. Let rise in cool place until doubled, about 45 minutes. Heat oven to 375, bake 15-20 minutes;brush with part of egg mix. Reduce temp to 350, bake 10 min. Brush with remaining egg mix. Sprinkle with 2-4 tbsp sugar. Bake until golden and nut mix is set, 5-10 min more. Cool on racks 30 min. Drizzle white icing over stollen, sprinkle with walnuts. Cool on racks. Refridg tightly wrapped up to 4 days. Serve at room temp.