Garmisch Nut Stollen
December always seems to be about the food. My recipe box is full of special things specifically for the holidays. This recipe is one of them.
My friend, Linda, has the uncanny knack of doing little acts of kindness just when needed and very unexpected. She and I use to live next door to each other and although we could not chat over the back fence (too much acreage between us), it was so fun to look across the way and see the light over her kitchen sink shining in the twilight. She is a wonderful cook and baker.
One Christmas morning she showed up at my doorstep with this beautiful nut stollen. She learned to bake it while working in a restaurant in Austria. It is a wonderful recipe and amazingly easy to make but looks very complicated when done.
True confession time, I overthink things. I hesitate to just show up with a food gift intended for immediate consumption for fear my friends had already planned something. But when it happens to me I love it!!!
This nut stollen really breaks the mold for me because the stollens I remember from years past were chocked full of candied fruit. I do love dried and candied fruit but not in bread. That being said, the raisins in this recipe are just perfect to me but for those of you who don’t care for them, just leave them out.
This year I’m going out on a limb and will just do it! My greetings of Christmas cheer will be in my gift of this beautiful stollen to those I hold dear. It’s an act of friendship any way you look at it.
Garmisch Nut Stollen
1 ½ pkg. active dry yeast
2 tsp. sugar
⅓ c warm water (105-115 degrees)
1 c milk
½ c unsalted sweet butter
1 tsp salt
2 egg yolks
2 T sugar
4 ½ c all-purpose flour
2 T unsalted sweet butter, melted
2 tsp grated lemon peel
¼ tsp ground cardamom
¼ tsp ground ginger
¼ tsp ground nutmeg
1 C golden raisins
Nut Filling, recipe follows
1 T whipping cream
White icing, recipe follows
½ c chopped walnuts for garnish
Dissolve yeast and 2 tsp sugar in water, let stand until bubbly, about 5 minutes. Heat milk in small saucepan until hot; remove from heat. Stir ½ C butter and the salt into milk. Beat 2 eggs and the yolks in large mixer bowl. Gradually beat in 2 T sugar until thick and lemon colored. Beat in milk mixture and 2 C of the flour until smooth. Beat in yeast mixture. Stir in melted butter, lemon peel, cardamom, ginger, nutmeg and remaining flour to form soft dough. Turn dough onto lightly floured surface; knead 5 minutes (I let my mixer do the work for me). Knead in raisins. Let rise covered in large greased bowl in refrigerator overnight or 4-5 hours if you are in a hurry.
Make Nut Filling
Remove dough from refrigerator, let stand covered 30 minutes. Divide the dough in half and place 1 ball back in refrigerator. Roll out the dough to about 12 x 12” square. Spread ½ of the nut filling over dough, leaving 1” border on all sides. Mix 1 egg and the cream in small bowl. Brush border with part of the egg mixture. Loosely roll up dough beginning at long edge. Pinch seam and ends to seal. Transfer dough to greased and floured baking pan.
Repeat with the other dough ball from the refrigerator. Let both stollens rise until doubled, about 45 minutes.
Heat oven to 375 degrees, bake stollen 15 minutes; brush with part of the egg mixture. Reduce oven temperature to 350 degrees. Bake 10 minutes. Brush with remaining egg mixture, sprinkle with 2-4 T sugar or coarse sugar crystals, Bake until golden and nut mixture is set, 5-10 minutes. (If stollen browns too fast, cover loosely with foil.) Cool on wire racks 30 minutes.
Make White Icing
1 cup sifted powdered sugar
2 T hot water
Drizzle icing over stollen in decorative pattern, sprinkle with chopped walnuts. Cool completely on wire racks. Refrigerate tightly wrapped up to 4 days, serve at room temperature.
Nut Filling – makes 4 cups
4 egg whites, at room temp
2 c finely chopped walnuts
1 ½ c ground walnuts
1 cup sugar
4 tsp water
½ tsp ground cinnamon
Combine all ingredients except 2 tsp of water in medium-sized saucepan. Cook, stirring, over low heat until warm and sugar dissolves, about 10 minutes; remove from heat. Stir in remaining water. Cool to room temperature. Filling can be made up to 24 hours in advance, refrigerate covered. Bring to room temperature before using.