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    Egg Nog-Nut Stollen

    Source of Recipe

    Better Homes & Gardens. Dec. 1990

    Recipe Introduction

    This is a wonderful holiday bread... and great for a quick gift to a friend or neighbor.

    List of Ingredients

    16 oz pkg. hot roll mix
    1/2 tsp. ground mace
    1 c. egg nog
    1 c. pecans, toasted and ground
    3 Tbls. apricot preserves
    2 tbls. packed brown sugar
    1/4 tsp ground cinnamon
    2 tsp. butter, melted
    1 c. sifted powdered sugar
    1-2 tbls. eggnog


    Stir together hot roll mix, the yeast packet and mace. Heat the 1 c. egg nog to 120-130. Prepare hot roll mix according to package directions, except substitute warm egg nog for water. Knead and let rest as directd. For filling, combine nuts, preserves, brown sugar, cinnamon, and melted butter. To shape, divide dough in half. On floured surface roll on portion to a 9x7 inch oval. Spread half of the filling lengthwise on half of the dough to within 1 inch of the edge. Fold plain half over filling; moisten edges to seal. Transfer to a greased baking sheet. Repeat with remaining oval and filling. Cover; let rise in a warm place 30 minutes or till nearly double. Bake in a 350 oven 20 minutes or till golden. Cool. Combine sugar with enough eggnog to drizzle over loaves. Top with pecan halves, if desired. Makes 2 loaves (32 servings).




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