Makes 1 stollen
2-1 / 2 to 3 cups all-purpose flour
1 / 3 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 / 2 cup milk
1 / 4 cup water
1 / 3 cup butter or margarine
3 egg yolks, reserve 1 egg white
1 tablespoon melted butter
1 cup finely chopped nuts (almond, pecans or walnuts)
1 / 4 cup brown sugar, packed
1 teaspoon ground cinnamon
3 tablespoons orange marmalade
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 10-inch rectangle; brush with 1 tablespoon melted butter. Spread Nut Filling evenly on one half side of long end of dough. Fold unfilled dough half over filling; pinch seam to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Combine reserved egg white with 1 tablespoon water; brush on dough. Bake at 325oF for 30 to 35 minutes or until done. Remove from sheet; cool on wire rack. Dust with powdered sugar.
In a small bowl, combine nuts, sugar, and cinnamon; stir to blend. Stir in orange marmalade
Serving size: 1 slice (1 / 12 of recipe)
Serving weight: 2.9 ounces (82 grams)
Calories 300; Total fat 14 g; Saturated fat 5 g;
Cholesterol 70 mg; Sodium 270 mg; Carbohydrates 38 g; Dietary fiber 1 g; Sugars 14 g; Protein 6 g