Roughly chop the walnuts. Add the all purpose flour, chopped walnuts, and pickled mixed fruit to a bowl.
Dissolve the sugar and salt in some lukewarm water, then sprinkle the yeast into the water and dissolve it as well.
Pour all of the yeast mixture into the bowl from Step 1 at once, and with your hands or a wooden spatula, mix it in until the liquid is evenly distributed.
Once the dough has come together into a ball, cover the bowl with cling film, and leave the dough to prove in a warm place for a few hours.
Turn the dough out onto a surface and divide it into 4 equal portions. Then shape each portion into whichever shape you like (such as rolls or leaves).
Arrange the portions of dough on a baking tray and prove them for a second time in the oven for 40 minutes on the oven's proving function.
Then, with the stollen still in the oven, turn the oven to 170℃ and bake the stollen for approximately 30 minutes.
Once the stollen have cooled, store them wrapped in cling film or in a plastic bag. Sprinkle some powdered sugar over the top before serving.
Story Behind this Recipe
I wondered if I could make a sweet snack out of a dough that's been proved and came up with this mock stollen after a bit of experimenting. Kids with dairy or egg allergies will be happy that they can finally try eating stollen without worrying!
Shiragami Kodama yeast will still prove bread even at low temperatures if given enough time, so if it's cold try leaving this dough to prove overnight. This stollen will taste delicious fresh from the oven, but will be nice and moist if left to sit in a cool, dark place for a while.