Garmisch Nut Stollen Recipes

Steps:

• In a small bowl, combine yeast and 1/2 cup warm water, and let stand until foamy, about 10 minutes. In a large mixing bowl, sift together dry ingredients. Stir in milk and 1 1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto a floured surface, and knead until fairly smooth.
• In two separate bowls, soak currants in cognac, and raisins in orange juice. Let each stand for 10 minutes.
• In a medium-size bowl, mix together currants and raisins with their soaking liquids, the orange peel, lemon zest, citron, apricots, and almonds. Work mixture into dough. Continue kneading for about 10 minutes. If dough is sticky, knead in more flour, but be careful not to overwork.
• Place dough in a large buttered bowl. Cover bowl with a kitchen towel, and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.
• Punch down the dough, and cut in quarters. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter, then fold one long side to the center. Fold other long side over first side, overlapping it by 1 inch. Turn dough over, taper the ends, and place on parchment-lined baking sheet. Repeat for remaining 3 loaves, using a second parchment-lined baking sheet for the third and fourth loaves. Cover loaves with plastic wrap; let rise again in a warm place, 1 to 1 1/2 hours.
• Heat oven to 350 degrees, with two racks centered. Bake stollen until golden brown, about 35 minutes, rotating the sheets between the racks halfway through baking. Cool on wire rack; dust with confectioners' sugar, and serve.

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.