Recipe: Bavarian Nut Stollen from Gourmet Magazine, December 1978

This is transcribed by me, as it appears in the magazine (lacking the now common formatting that includes a standard ingredient list - see list below the recipe).

BAYRISCHER NUSS STOLLEN (BAVARIAN NUT STOLLEN)
from Gourmet Magazine, December 1978

In a small bowl proof 1 envelope active dry yeast in 1/4 cup lukewarm milk with 1 teaspoon sugar for 10 minutes. In a large bowl pour 1 cup scalded milk over 1/2 stick (1/4 cup) butter, cut into bits, stir the mixture until the butter is melted and let it cool to lukewarm. Beat in 1 egg yolk and the grated rind of 1/2 lemon. Add the yeast mixture, beat in gradually 4 1/2 cups flour sifted with ⅓ cup sugar and 1 teaspoon salt, and beat the mixture until it is very smooth. Transfer the dough to a buttered bowl, turn it to coat it with the butter, and let it rise, covered with a tea towel, in a warm place for 1 hour and 30 minutes, or until it is double in bulk.

In a saucepan combined ⅔ cup sugar and ⅓ cup water, bring the mixture to a boil over moderate heat, washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water and boil the syrup for 5 minutes. Stir in 2 1/2 cups ground walnuts, 1/2 teaspoon cinnamon, and a pinch of salt and remove the pan from the heat. Let the mixture cool to lukewarm, stir in 1 egg white, lightly beaten, and let the mixture cool.

Punch down the dough, roll it into a 19 by 14 inch rectangle on a floured surface and spread it with the nut mixture, leaving a 1/2 inch border. Beginning with a long side roll the dough tightly jelly-roll fashion and pinch the edges and ends to seal them. Put the roll seam side down on a cutting board and halve it lengthwise with a sharp knife. Twist the halves together, keeping the cut edges up, pinch the ends together and push the twist together lightly. Arrange the stollen on a buttered and floured baking sheet and let it rise, covered with a tea towel, in a warm place for 30 minutes or until it is one and a half times its bulk.

Bake the stollen in a preheated moderately hot oven (375F) for 15 minutes, reduce the heat to moderate (350F) and bake the stollen, covering it lightly with foil if it browns too quickly, for 25-30 minutes more or until it is golden. Let the stollen cool on the baking sheet. INto a small bowl sift 1 cup confectioner's sugar, add 2 tablespoons hot water and stir the mixture until it is smooth and glossy. Drizzle the glaze over the stollen in a zigzag pattern, sprinkle it with 1/2 cup chopped walnuts and let it dry.

Makes one stollen.

INGREDIENT LIST:
1 envelope active dry yeast
1/4 cup lukewarm milk
1 teaspoon sugar
1 cup scalded milk
1/2 stick (1/4 cup) butter, cut into bits
1 egg yolk
Grated rind of 1/2 lemon
4 1/2 cups flour sifted with 1/3 cup sugar
1 teaspoon salt
2/3 cup sugar
1/3 cup water
2 1/2 cups ground walnuts
1/2 teaspoon cinnamon
A pinch of salt
1 egg white, lightly beaten
1 cup confectioner's sugar
2 tablespoons hot water
1/2 cup chopped walnuts