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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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When it comes to seasonal sweets, this easy Christmas stollen is a recipe I know I can count on, notes field editor Shirley Glaab of Hattiesburg, Mississippi. The recipe is made with baking powder instead of yeast, so requires no rising. Ingredients:
2-1/4 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
7 tablespoons cold butter, divided |
1 cup ricotta cheese |
1/2 cup chopped mixed candied fruit |
1/2 cup raisins |
1/3 cup slivered almonds, toasted |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1/2 teaspoon grated lemon peel |
1 egg |
1 egg yolk |
confectioners' sugar |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in 6 tablespoons butter until mixture resembles fine crumbs. In a small bowl, combine the ricotta, candied fruit, raisins, almonds, extracts, lemon peel, egg and yolk. Stir into dry ingredients just until moistened.
2. 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. Place on a greased baking sheet; curve ends slightly.
3. Bake at 350° for 40-45 minutes or until golden brown. Melt remaining butter; brush over loaf. Remove to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 1 loaf.
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