Stollens are a traditional German fruit bread often made during the holidays. With this stollen recipe, you'll get a more nut-flavored and less fruity bread. The recipe makes 3 stollens—1 to eat, 1 to freeze and 1 to give away. These stollens can be made ahead and frozen. When you are ready to serve a loaf, allow it to thaw to room temperature and then add the icing.
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For the dough
For the filling
For the icing
To make the dough
- Soak yeast in warm water and 1 tablespoon sugar.
- Mix together egg yolks, 2 remaining tablespoons sugar and salt. Add milk and yeast mixture.
- Alternate adding flour and melted butter into the egg mixture.
- Form dough into 3 balls. Wrap in plastic wrap and refrigerate for at least 6 hours or overnight.
To make the filling
- Beat 3 egg whites until fluffy.
- Add sugar and nuts. Add evaporated milk to get to the spreading consistency you want.
To assemble each stollen
- Roll 1 ball of dough into a rectangle about 13 by 9 inches, between ⅛ inch and ¼ inch thick.
- Spread ⅓ of the filling on top of dough. Roll, jelly roll fashion, and seal ends into a ring. Make slits in top of stollen in several places.
- Bake at 375°F for 30 minutes or until evenly brown (but not a dark brown).
- After stollen is cool, mix some powdered sugar with a little evaporated milk to make a thin icing that can be drizzled over the top of the stollen, but not so thin that it all runs off. Decorate with halved maraschino cherries.
Tip: You can freeze the stollen before icing it. When ready to serve, allow it to thaw to room temperature and then add icing.