This promo recipe card is from Chex and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Orange Brunch Stollen
The orange filling is made with Chex

2 tablespoons and 2 tablespoons butter or margarine
3/4 cup and 1/4 cup sugar
1/2 cup orange juice
1 tablespoon grated orange peel
3 cups Rice Chex cereal crushed to 1 cup
1/3 cup chopped pecans
1 package active dry yeast
1/4 cup warm water (105-115°)
1 teaspoon salt
1/2 cup milk, scalded
1 egg
2 1/2 to 3 cups all-purpose flour
Confectioners sugar icing
Pecans (for garnish)

Combine 2 tablespoons butter, 3/4 cup sugar, orange juice and peel in saucepan. Heat to boiling. Stir in Rice Chex crumbs and nuts. Cook over low heat, stirring constantly, until very thick (3-4 minutes). Cool.

Dissolve yeast in warm water. Set aside.

Combine remaining 2 tablespoons butter, 1/4 cup sugar, salt and milk in large bowl. Add egg and yeast. Mix well. Gradually add enough flour to form a stiff dough. Stir vigorously after each addition. Knead 15-20 times on lightly floured surface until smooth and no longer sticky. Let rest, covered, 30 minutes.

Roll out on lightly floured surface to 15 x 8-inch rectangle. Spread filling lengthwise down center third of dough. Cut 1-inch wide strips in dough from outer edge to filling. Fold alternate strips over filling at an angle to resemble a braid. Transfer to greased baking sheet. Cover. Let rise in warm place, free from draft, until doubled in bulk, 40-60 minutes. Bake in preheated 350° oven 15-20 minutes or until golden brown. Cool on rack. Drizzle with confectioners sugar icing. Garnish with pecans.

Makes 1 stollen.