The delicious hazelnut filling has a great taste and also offers good nutrients: Vitamin E acts as an antioxidant for beautiful skin and hair. Healthy, polyunsaturated fatty acids are found in greater amounts in hazelnuts and are responsible for a healthy heart and healthy blood vessels. Calcium and phosphorus provide the perfect combination of nutrients for strong bones and healthy teeth.
Hazelnuts aren't her thing? The changeable yeast dough can also be equipped with other fillings. Try it with walnuts, Brazil nuts or cashew nuts. If it is seasonally rather spring-like, finely chopped wild garlic can spice up the stollen and give it freshness.
- For the dough
- 500 grams Pastry flour
- 1 cube fresh Yeast
- 1 pinch salt
- 70 grams sugar
- 150 milliliters lukewarm milk (extra milk may be needed)
- 1 egg
- 150 grams softened butter
- For the filling
- 2 pkgs Nut
- 125 milliliters hot milk
- 50 grams butter
- 1 tsp cinnamon
- 50 grams raisins (finely chopped)
- 100 grams ground Hazelnuts
- 1 egg
Dissolve the yeast with the sugar in lukewarm water. Mix with the remaining dough ingredients and knead well with the dough hook of the hand mixer, then cover and let rise in a warm place (or in the oven at 50°C or approximately 125°F) about 30 minutes.
Meanwhile, pour the baking nuts in with the hot milk and let soak for 5 minutes, then stir in the butter, cinnamon, raisins, hazelnuts and egg. Let cool.
Roll out the risen dough on a floured surface about 0.5 cm (approximately 1/4 inch) thick to form a rectangle. Spread the filling over it, then roll up the long sides to the middle. Place on a parchment-lined baking sheet and bake in a preheated oven (200°C or approximately 400°F) for about 1 hour.
Sprinkle the bread with a mixture of butter and rum, then sprinkle a thick layer of powdered sugar.