Walnut-Filled Stollen

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour

Filling
3 cups chopped walnuts
1 cup packed brown sugar
2 tablespoons half-and-half cream
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
Vanilla Drizzle

In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

Punch dough down; divide into thirds. Shape each portion into a 12-in. x 7-in. oval. In a bowl, combine the walnuts, brown sugar, cream, vanilla and cinnamon. Spread down the middle third of each stollen. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal.

Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 45 minutes. Bake at 350° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Top with Vanilla Drizzle. Makes 3 loaves (5 slices each).

Vanilla Drizzle
1-1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract
5 to 5-1/2 teaspoons milk

In a small bowl, combine the sugar, vanilla and enough milk to achieve desired consistency. Stir until smooth. Drizzle over bread. Makes 1/2 cup.