TIA GFY Recipe blog

This recipe is for Hungarian Christmas Stollen. My great Grandma brought it over in the early 1900’s from Hungary when she emigrated to the US. It a very old family recipe, so count yourselves lucky that I”m sharing. Its amazing, and unlike any other stollen you will ever eat. The recipe is redone a bit to make the dough in a bread machine, but you can also do it in a mixer with ahook, just let it rise at least twice.

Dough Ingredients

2 cups milk

1/2 c melted butter

3/4 c sugar

1 1/2 tsp salt

1 whole beaten egg

6 1/2 cups bread flour

2 1/2 tsp yeast

Combine milk and butter and heat to a temp of 90-100 degrees. Pour into a 2# automatic bread machine. Add ingredients in the following order: sugar, salt, beaten egg, flour. Add yeast into a well in the flour. Set machine on dough and let it rise

Filling:

3 cups crushed walnuts 

1 cup white sugar

1/2 cup packed brown sugar

1/2 cup melted butter.

Mix together. You may have to tweak the measurements a little. If you squeeze some in your fist, it should hold together, not crumble apart.

Roll out dough. Brush with melted butter. Spread filling on top of dough and roll AS TIGHTLY AS POSSIBLE. Fold ends over. Cover with a towel and Place in a warm spot and let rise. Brush with butter and bake at 350 degrees for 40-50 minutes.

When cool frost (recipe to follow) and top with maraschino cherries.

Frosting

1/2 c butter

2 c powdered sugar

1 egg white

1 tsp vanilla

1 tbsp milk