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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 18 |
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We always knew it was Christmas when my mother-in-law sent us a German stollen. Now, our grown children continue to have stollen for the holidays. My daughter-in-law shared this recipe that doesn't use yeast. Ingredients:
2 tablespoons chopped candied orange peel |
2 tablespoons chopped candied lemon peel |
4 teaspoons water |
1 teaspoon rum extract |
1/4 teaspoon almond extract |
1/4 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1/2 cup ground almonds |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon ground mace |
1/8 teaspoon ground cardamom |
5 tablespoons cold butter, divided |
1 cup (8 ounces) 4% cottage cheese |
2 eggs, beaten |
1/2 cup golden raisins |
1/2 cup dried currants |
2 teaspoons confectioners' sugar |
Directions:
1. In a small bowl, combine the candied peel, water and extracts; set aside. In a large bowl, combine the flour, sugar, almonds, baking powder, salt, mace and cardamom. Cut in 4 tablespoons butter until mixture resembles fine crumbs.
2. Stir in the cottage cheese, eggs, raisins, currants and candied peel mixture; form into a ball. Turn onto a floured surface; knead five times. Roll dough into a 10-in. x 8-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal.
3. Place on a greased baking sheet; curve ends slightly. Melt remaining butter; brush over dough. Bake at 350° for 45-50 minutes or until golden brown. Cool on a wire rack. Dust with confectioners' sugar. Yield: 1 loaf.
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