Virginia Tadrzynski wrote:
> I have been requested to duplicate a recipe for Christmas Eve. It is
> stollen using Pillsbury Crescent rolls and if I remember correctly it has a
> cream cheese filling. I searched Pillsbury's website and came up dry. Any
> ideas? The lady who originally made it has passed away and the daughter
> boils water nicely, so forget asking her for her mom's recipe.
> -ginny
>
>
Never heard of Stollen with a filling. Here is my version. I have been
making them each year since the mid 1970s.

A stand mixer is useful for this recipe because the dough is very heavy
and sticky. Also, it takes a long time to rise so be patient and
allocate most of a day for making it.

Don

Stollen

From The New York Times International Cook Book by Craig Claiborne


1 cup milk -- scalded
1 cup sugar
1 teaspoon salt
1 1/2 sticks unsalted butter
3 tablespoons shortening
3 packages yeast
3 eggs -- lightly beaten
3/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon cardamom
3 cups bread flour
3 cups all purpose flour (about 3 cups)
1 1/2 cups candied fruit
1/2 cup raisins
3/4 cup chopped pecans

For frosting:
1 1/2 cups powdered sugar
2 tablespoons unsalted butter -- melted
Water

Combine milk, sugar, salt, butter, and shortening. Stir to dissolve
sugar. Cool or heat to about 120°.

Proof yeast in a bit of water and a pinch of sugar.

Toss fruits with a bit of flour.

Combine bread flour, cinnamon, mace, and cardamom. Mix in eggs, proofed
yeast, and milk mixture.

Add enough all purpose flour to make a kneadable dough. Knead until
elastic, adding more flour as needed. Dough will be sticky. Knead in
the fruits and nuts.

Spray a bowl with Pam. Place dough in bowl and spray top of dough with
Pam. Cover with a towel and let raise until doubles, about 2 hours.

Punch down, divide in two and roll each half into a 12" x 9" rectangle.
Fold dough about 2/3 along the long axis. Place on greased cookie
sheets. Cover each stollen with a towel and let raise until doubled,
about 45 - 60 min.

Bake in a preheated 350° oven for about 30 min., until stollen sound
hollow when rapped on the bottom. Cool on racks.

Frosting: Combine powdered sugar, butter, and water to make a very thick
slurry. Drizzle frosting over cooled stollen and decorate with pecan
halves and candied fruit if desired.