Garmisch Nut Stollen Recipes

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.

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:

• 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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
• Combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. Cook and stir until butter is melted, about 2 minutes.
• Place cashews in a large bowl; pour honey mixture over cashews. Stir to thoroughly coat. Spread coated cashews on the prepared baking sheet.
• Bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. Cool cashews for about 20 minutes; transfer to a bowl.
• Mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. Stir to coat evenly.