In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 10 minutes until it’s frothy.

In a large mixing bowl, combine the all-purpose flour, salt, and softened butter. Gradually add the frothy yeast mixture and mix well.

Knead the dough until it’s smooth and elastic. Cover the bowl with a clean towel and let it rise in a warm place for about 1 hour or until it doubles in size.

While the dough is rising, toast the ground nuts in a skillet over medium heat until they’re fragrant. Then mix them with sugar, heavy cream, and cinnamon to create the filling.

After the dough has risen, punch it down to remove the air. On a floured surface, roll out the dough into a large rectangle. Spread the nut filling evenly over the dough, then sprinkle with chopped nuts.

Roll the dough tightly from one end to the other, shaping it into a log. Pinch the ends to seal and place it seam-side down on a baking sheet lined with parchment paper.

Preheat your oven to 350°F (175°C) and bake the stollen for 30-40 minutes, or until golden brown. When it’s done, brush it with melted butter and generously dust with powdered sugar.