Nut Stollen (Nussstollen)

In a bowl, dissolve the yeast in warm milk and let sit for 5 minutes.

Add sugar, butter, egg, vanilla, and salt to the yeast mixture. Gradually mix in flour until a dough forms.

Knead the dough for about 8 minutes until smooth and elastic.

Cover the dough and let it rise for 1 hour, or until doubled in size.

Prepare the Nut Filling:

In a separate bowl, combine the ground hazelnuts (or almonds), brown sugar, cinnamon, honey, and milk. Stir until a thick paste forms.

Shape the Stollen:

Preheat your oven to 350°F (175°C).

Roll the dough into a rectangle on a lightly floured surface. Spread the nut filling evenly over the dough.

Carefully roll the dough into a log, then shape it into a traditional stollen by folding the top slightly over itself to form a gentle hump.

Place the stollen on a baking sheet, cover with a clean towel, and let it rise for an additional 30 minutes.

Bake:

Once risen, bake the stollen in the preheated oven for 35-40 minutes, or until golden brown and cooked through.

Finishing Touch:

While the stollen is still warm, brush it with melted butter and dust with powdered sugar for a beautiful finish.

Serving and Storage Tips: