1 1/2 pkg. active dry yeast
2 tsp. sugar
1/3 c. very warm water (105-115 degrees)
1 c. milk
1/2 c. unsalted sweet butter
1 tsp. salt
2 eggs
2 egg yolks
2 tbsp. sugar
4 1/2 c. all-purpose flour
2 tbsp. unsalted sweet butter, melted
2 tsp. grated lemon peel
1/4 tsp. ground cardamom
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 c. golden raisins
Nut filling (recipe follows)
1 egg
1 tbsp. whipping cream
2-4 tbsp. sugar
White Icing
1/2 c. chopped walnuts

Dissolve yeast and 2 teaspoons sugar in water; let stand until bubbly, about 5 minutes. Heat milk in small saucepan until hot; remove from heat. Stir 1/2 cup butter and the salt into milk.

Beat 2 eggs and the yolks in large mixer bowl. Gradually beat in 2 tablespoons sugar until thick and lemon colored. Beat in milk mixture and 2 cups of the flour until smooth. Beat in yeast mixture. Stir in melted butter, lemon peel, cardamom, ginger, nutmeg and remaining flour to form soft dough.

Turn dough onto lightly floured surface; knead 5 minutes. Knead in raisins. Let rise covered in large greased bowl in refrigerator until doubled, 4 to 5 hours or overnight.

Make Nut Filling.

Remove dough from refrigerator; let stand covered 30 minutes. Place 24 x 12-inch piece aluminum foil on dampened surface; lightly flour foil. Roll dough on foil into 22 x 12-inch rectangle. Spread Nut Filling over dough, leaving 1-inch border on all sides.

Mix 1 egg and the cream in small bowl. Brush border with part of the egg mixture. Loosely roll up dough beginning at long edge using foil to help turn dough. Pinch seam and ends to seal.

Using long sharp knife, cut roll crosswise in half. Transfer pieces to floured well-greased baking sheets. Refrigerate 1 piece covered. Cut second piece lengthwise in half. Working quickly, twist halves together with sliced edges turned upward. Pinch ends together. Repeat with remaining piece. Let rise in cool place until doubled, about 45 minutes.

Heat oven to 375 degrees. Bake stollen 15 minutes; brush with part of the egg mixture. Reduce oven temperature to 350 degrees. Bake 10 minutes. Brush with remaining egg mixture; sprinkle with 2 to 4 tablespoons sugar. Bake until golden and nut mixture is set, 5 to 10 minutes. (If stollen browns too fast, cover loosely with aluminum foil.) Cool on wire racks 30 minutes.

Make White Icing. Drizzle icing over stollen in decorative pattern; sprinkle with walnuts. Cool completely on wire racks. Refrigerate tightly wrapped up to 4 days. Serve at room temperature. Makes 2.

NUT FILLING:

4 egg whites, room temperature
2 c. finely chopped walnuts
1 1/2 c. ground walnuts
1 c. sugar
4 tsp. water
1/2 tsp. ground cinnamon

Combine all ingredients except 2 teaspoons of the water in medium-size saucepan. Cook, stirring, over low heat until warm and sugar dissolves, about 10 minutes; remove from heat. Stir in remaining water.