Walnut-Filled Stollen

Name: Walnut-Filled Stollen
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 cup warm milk (110° to 115°); 1/2 cup butter, softened; 1/2 cup sugar; 2 eggs; 1 teaspoon salt; 4 to 4-1/2 cups all-purpose flour; 3 cups chopped walnuts; 1 cup packed brown sugar; 2 tablespoons half-and-half cream; 1 tablespoon vanilla extract; 2 teaspoons ground cinnamon

12 ingredients

4 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
3 cups chopped walnuts
1 cup packed brown sugar
2 tablespoons half-and-half cream
1 tablespoon vanilla extract
2 teaspoons ground cinnamon

Directions

1

In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
2

Punch dough down; divide into thirds. Shape each portion into a 12-in. x 7-in. oval. In a bowl, combine the walnuts, brown sugar, cream, vanilla and cinnamon. Spread down the middle third of each stollen. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased
3

; curve ends slightly. Cover and let rise until nearly doubled, about 45 minutes.
4

Bake at 350° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Top with Vanilla Drizzle.