This is really a variation on my Mom’s Bavarian Nussstollen recipe from Breads From Betsy’s Kitchen. I made so many substitutions, the resulting loaves are perhaps more cousin than sibling… I didn’t have any milk, so used pure almond milk (just almonds and water), swapped coriander for the ginger, nutmeg instead of mace, walnuts and cashews instead of hazelnuts, and Chinese five spice instead of cinnamon.
Also didn’t have heavy cream, so I made a butter icing with 1/2 cup of butter, a couple of tablespoons of almond milk, and 2 cups of powdered sugar.
From my Mom’s book: “This showy nut bread comes from Bavaria in Southern Germany. The subtle spices compliment the ground nuts. This bread is good at room temperature, but warming it brings out the flavors even more. By the way, Nussstolen really does have three S’s!”
I made this recipe for my son’s graduation brunch. My father-in-law, Larry took a preview taste and gave it high marks…
Bavarian Nussstollen
Ingredients
- 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
- ½ cup warm water about 110 degrees
- 1½ cups warm milk about 110 degrees
- ½ cup soft butter
- ½ cup granulated sugar
- 2 teaspoons salt
- 3 large eggs separated
- 2 teaspoons pure vanilla extract
- 2 teaspoons grated lemon peel
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon ground mace
- 5½ to 6½ cups unbleached flour
- 2 cups ground hazelnuts
- ½ cup firmly packed brown sugar
- 2 teaspoons cinnamon
- 2 cups powdered sugar
- 7 to 9 tablespoons heavy cream
Instructions
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In a large bowl, stir yeast into water to soften. Add milk, butter, granulated sugar, salt, egg yolks, vanilla, lemon peel, cardamom, ginger, mace, and 3 cups flour. Beat vigorously for two minutes.
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Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
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Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
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Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
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Beat egg whites until stiff peaks form. Set aside.
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Combine hazelnuts, brown sugar, and cinnamon. Gently fold in egg whites.
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Turn dough out onto a lightly oiled work surface and divide in half. With a rolling pin, roll each half of the dough into a 12 by 20-inch rectangle. Spread half the hazelnut mixture on each rectangle. Roll up into a 20-inch cylinder. Place cylinders on a parchment-lined baking sheet. Cut the dough in half lengthwise. Separate the dough, exposing the inside of the cylinder. At each end, cross the halves (with the inner layers facing up) forming a twist. Pinch ends together. Cover and let rise until doubled, about 45 minutes.
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About 10 minutes before baking, preheat oven to 375 degrees.
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Bake for 25 minutes, or until the internal temperature of the loaf reaches 190 degrees.
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Immediately remove bread from baking sheet and cool on a rack for 20 minutes.
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Combine powdered sugar and cream. Mixture should be the consistency of honey (if it isn’t, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of each nussstollen.
