This traditional European Christmas pastry made with fresh orange zest and pecans calls for a rich, buttery dough. Lora Brody's Dough Relaxer makes the dough not only easy to work with, but add a richness and tenderness as well.

Bread machine: place all ingredients except pecans in the bread machine. Program for manual, or dough. The dough should form a very soft ball. Allow the dough to have one rise, then another short knead. Add the pecans during the last few minutes of kneading, or re-start the machine and knead until the nuts are incorporated.

Stand Mixer: fitted with the kneading attachment or Food Processor fitted with plastic blade: Add all ingredients except the pecans and knead or process until you have a soft dough that does not quite form a ball. Don't be tempted to add more flour or the stollen will be dry. Allow the dough to rise until almost double in bulk, then knead in the pecans. Don't do this in the processor as the pieces get too small.

To finish the stollen: Cover the dough and allow it to rest for 15 minutes With a lightly floured rolling pin, roll the dough into a 14 inch long oval. Add flour only as necessary to keep the stollen from sticking to the work surface. Brush the surface of the dough with half the melted butter and fold the dough in half length wise. Press lightly on the fold of the dough, pressing towards the open folds. To give the stollen its traditional shape do not press the outer edges together: Transfer the oval onto a greased and floured cookie sheet, cover the dough, and allow it to rise for 40 minutes.

Pre-heat the oven to 375F. with the rack in the center position. Brush the top of the stollen with melted butter and sprinkle generously with the sugar. Bake the stollen for approximately 30 - 35 minutes or until it is golden brown on top and has an internal temperature of 190F on an instant read thermometer.

Cool the stollen on a rack before slicing to serve.