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Quick Stollen

the.instructor's picture
  Unsifted all purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 2 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Mace 1⁄4 Teaspoon
  Cardamom 1⁄8 Teaspoon
  Blanched almonds 3⁄4 Cup (12 tbs)
  Cold butter 1⁄4 Pound (1/2 Cup)
  Cottage cheese 1 Cup (16 tbs), whirled smooth in a blender or forced through a wire strainer
  Egg 1
  Vanilla 1⁄2 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Rum/1 1/2 tablespoons water and 1/2 teaspoon rum flavoring 2 Tablespoon
  Currants 1⁄2 Cup (8 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)
  Chopped candied lemon peel 1⁄4 Cup (4 tbs)
  Melted butter 3 Tablespoon
  Vanilla sugar 2 Tablespoon

Combine flour, baking powder, sugar, salt, mace, cardamom, and almonds.
Cut in butter with a pastry blender until mixture resembles coarse crumbs.
Blend cottage cheese, egg, vanilla, almond extract, rum, currants, raisins, and lemon peel; stir into flour mixture until all ingredients are moistened.
Mold dough into a ball, place on a floured board, and knead 6 to 10 turns or until dough is smooth.
Roll dough out on a floured board to form an oval about 8 1/2 by 10 inches.
With rolling pin lightly crease dough just off center, parallel to the 10-inch side.
Brush dough with 1 tablespoon of the melted butter.
Fold smaller section over the larger.
Place on an ungreased baking sheet which is covered with brown paper.
Bake in a 350° oven for about 45 minutes or until crust is well browned and bread tests done in center.
Brush with remaining butter; sprinkle with vanilla sugar.

Recipe Summary

Side Dish

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