Stollen

Finely chop almonds and hazelnuts. Crumble yeast and dissolve in 50 ml (approximately .2 cup) of lukewarm milk. Combine flours with nuts, a pinch of salt, sugar, spices and orange and lemon zest. Place in a large bowl, create a well in the center and pour in yeast mixture. Sprinkle with flour, cover and let rest for 15 minutes.

Sprinkle pieces of butter around the edges of the flour mixture. Add honey and eggs, yolk and remaining milk. Combine by hand and knead into a smooth dough. Shape into a ball, place in a bowl, cover and let rest in a warm place for 1 hour, or until dough has doubled in size.

Knead dough on a floured surface again and form into an elongated log. Slightly flatten with a rolling pin. Place on a baking sheet lined with parchment, cover and let rise again for 15 minutes.

Preheat the oven to 180°C (approximately 350°F). 

Bake for about 1 hour.