Walnut Slug

Nom.

Today, I made stollen, a German sweet bread/fruitcake. I enlisted the help of my little sister, who couldn't get behind the name "stollen" as it reminded her too much of Stalin and renamed it the "walnut slug." And yeah, I could see some similarities in the way the rolled loaf is shaped a bit like a slug and the molten nut mixture could be compared to slime. In any case, the rolled slug version ended up being tragically more than the twisted and baked version, but it was delicious anyway. Recipe adapted from Apricosa and halved because I have no need for two loaves of bread:

Garmisch Nut Stollen / Garmischer Nußstollen

From Cuisine: The Magazine of Fine Food and Creative Living, December 1979

Makes 1 loaf

 

Milk Mixture:

1/2 cup milk

1/4 c. unsalted butter

A shake of salt

Yeast Mixture:

1 package active dry yeast

2 tsp. sugar

1/3 cup warm water (105-115 degrees)

Main Mixture:

1 egg

1 egg yolks

1 Tbs. sugar

2 ½ cups all-purpose flour

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 cup raisins

Nut Filling:

2 egg whites at room temperature

1 cup chopped walnuts

1 cup of ground walnuts

1/2 cup sugar

2 tsp. water

1/2 teaspoon ground cinnamon

For Finishing:

1 egg yolk

2 Tbs. whole milk

2 tsp. sugar

Never got to the icing...

Heat milk, butter, and salt in microwave or sauce pan until butter is melted.  Stir to mix, then set aside and let cool until lukewarm.

Dissolve yeast and sugar in the warm water and let stand for 5 minutes until foamy.

In an electric stand mixer fitted with paddle attachment, beat the eggs, then gradually add sugar and beat until thick and lemon colored. Beat in the lukewarm milk mixture and 1 cups of all-purpose flour until smooth.  Beat in the yeast mixture.

Add the remaining ingredients (1 ½ cups flour, spices, and raisins) and mix together.  Switch to the dough hook after dough comes together and knead for 5 minutes.  Let rise covered in large greased bowl in the refrigerator until doubled (4-5 hours) or overnight.

Make Nut Filling:  Combine all ingredients in medium sized saucepan. Cook, stirring over low heat until warm and sugar dissolves.  Cool to room temperature.

Walnut Slime. Sick.

Prepare Stollen:  Remove dough from refrigerator and let it come to room temperature, about 30-60 minutes.  Place a 24 x 12-inch piece aluminum foil on work surface and lightly flour foil.  Roll dough on foil into a 22 x 12-inch rectangle.  Spread nut filling over dough, leaving a 1-inch border on all sides.

 

Mix the egg yolk and 2 tablespoons whole milk in a small bowl.  Brush border with part of the egg mixture. Roll up dough beginning at long edge, using foil to help turn dough. Pinch seam and ends to seal.

The Slug, raw and baked.

Using long sharp knife, cut roll crosswise in half.

 

Transfer pieces to baking sheets lined with parchment paper.  Cut one piece lengthwise in half, then working quickly, twist halves together with sliced edges turned upward to form a loaf.  Pinch ends together. Let rise in a warm place until doubled, about 45 minutes.

Heat oven to 375 degrees.  Bake stollen 15 minutes; brush with part of the egg mixture.  Reduce oven temperature to 350 degrees and bake 10 minutes.  Brush with remaining egg mixture; sprinkle with 2 teaspoons sugar. Bake until golden and nut mixture is set, at least 10 minutes.   Cool on wire racks 30 minutes. (My stollen only just managed to make it out of the oven before being devoured.)

Drizzle with white icing, then slice and serve!

A word on yeast: I have had trouble with getting the ratio of yeast right in the past and ended up with sticky and formless dough. This dough is either more forgiving or adding a little more flour, about 1/4 cup helped make it come together quickly.