Looking forward to trying this. My late mother-in-law was from northern Germany and made stollen (we all called it breakfast bread) several times a year. The filling she used was made from either ground hazelnuts or almonds, mixed with cocoa, sugar, and egg whites. No icing. It was just wonderful. She kept the recipe a closely guarded secret (it was Oma’s special treat) and sadly passed away without leaving a trace of it behind. This bread dough sounds like it might just be very similar. Thank you!

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