Garmisch Nut Stollen Recipes

GERMAN POPPY SEED STOLLEN (MOHNSTOLLEN)

Steps:

• Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Pour 1 cup lukewarm milk into the well and stir into the yeast. Cover and let rise in a warm place until foamy, about 15 minutes.
• Mix flour from the sides of the bowl into the yeast mixture, a little at a time. Add butter, 6 tablespoons sugar, and salt and knead until a soft, pliable dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
• Grease a baking sheet with butter. Sprinkle a work surface with flour and roll out dough into a thin rectangle.
• Pour poppy seeds into a bowl and pour 1 cup hot milk on top. Add 3/4 cup sugar, raisins, honey, vanilla sugar, rum, and lemon zest and stir together until filling is well combined. Spread filling over dough rectangle. Roll up rectangle, starting at the longer side, and press seam together with your fingers. Place poppy seed stollen onto the prepared baking sheet with the seam side down. Cover and let stollen rise for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake stollen in the preheated oven until baked through, about 40 minutes. Allow to cool for about 1 hour and dust with confectioners' sugar.

OMA'S MARZIPAN STOLLEN

Steps:

• In a large bowl, combine 2 cups flour, sugar and yeast. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add lemon zest; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a large bowl, beat almond pastry filling, almonds, milk and extract. Punch dough down; turn onto a floured surface. Divide into thirds. Roll each portion into a 15x6-in. rectangle. Spread each portion with a third of the filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long slide; pinch seam to seal. Place ropes on a parchment-lined baking sheet. Using a sharp knife, make a 1/2-in.-deep cut lengthwise down the center of each rope, stopping 1/2 in. from ends. Keeping cut surfaces facing up, braid ropes. Pinch ends to seal; tuck under., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool. Combine glaze ingredients to desired consistency; drizzle over stollen.

FRUIT 'N' NUT STOLLEN

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a small saucepan, heat milk and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, combine the dried fruits, nuts and extract; set aside., Punch dough down. Turn onto a lightly floured surface; knead fruit mixture into dough. Divide into thirds. Roll each portion into a 10-in. x 8-in. oval. Melt remaining butter; brush over dough. Fold a long side over to within 1 in. of opposite side; press edges lightly to seal. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 14-16 minutes or until golden brown. Remove to wire racks. Combine glaze ingredients; drizzle over warm loaves.

GARMISCH NUT STOLLEN

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.

GRANDMA GELDNER'S GERMAN NUT STOLLEN

Steps:

• In a large bowl, mix 3 cups flour, yeast, salt and sugar well.
• In a saucepan, heat milk, vanilla, and 1/2 cup butter slightly until butter melts. Cool with an ice cube.
• Add milk mixture to flour mixture and mix by hand for 2 minutes.
• Add 1/2 C flour and eggs and mix until well blended.
• Stir in remaining 3/4 C flour and hand mix until dough is smooth.
• Cover and refrigerate for 1 hour.
• Roll out dough into two oblong shapes and spread 1 Tbsp melted butter on each piece.
• Sprinkle cinnamon and spread nuts onto both pieces of dough, to 1/2" from the edge.
• Roll up jelly roll fashion along the long side of the dough, and crimp ends shut. Seal ends and opening along dough with wet fingers, so that dough does not open up during baking.
• Place both on an ungreased cookie sheet, and allow to rise uncovered in a warm place until double in bulk, 1 to 1 1/2 hours.
• Bake in a preheated 350° F oven for 20 minutes, until light golden brown.
• Allow to cool and frost with desired frosting.