Traditional stollens are leavened with yeast, but using baking powder speeds up preparation time. Pureed cottage cheese is a wonderful stand-in for most of the butter in the traditional recipe.
Active Time: 1 hour |
Total Time: 2 hours
2 1/2 cups all-purpose flour
1/4 cup diced glacé orange or lemon peel
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 cup golden raisins
1/2 cup currants
1/3 cup slivered almonds, coarsely chopped and toasted
1 1/2 cups low-fat cottage cheese
3/4 cup sugar
1 large egg
2 tablespoons canola oil
1 tablespoon butter, cut into pieces
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 teaspoon canola oil
1 1/2 teaspoons sugar, preferably pearl sugar
To make stollen: Preheat oven to 350°F. Coat a baking sheet with cooking spray.
Place flour, orange (or lemon) peel, baking powder, salt and nutmeg in a food processor; process until the peel is finely ground. Transfer to a large mixing bowl. Stir in raisins, currants and almonds; set aside.
Puree cottage cheese in the food processor until smooth. Add sugar, egg, oil, butter, vanilla and almond extracts; process until very smooth.
Make a well in the center of the dry ingredients. Pour in the cottage-cheese mixture and stir with a wooden spoon until the dry ingredients are moistened. Turn the dough out onto a lightly floured surface, dust with flour and knead several times to make a smooth dough.
Pat the dough into an oval about 10 inches by 8 1/2 inches. With the side of your hand, press a line into the dough just above the imaginary 10-inch line that bisects the dough horizontally. Using a wide metal spatula, lift and fold the smaller section over the larger section. Carefully transfer the stollen to the prepared baking sheet.
To glaze & bake stollen: Brush oil over the top. Sprinkle with sugar. Bake until golden brown and a cake tester inserted in the center comes out clean, 45 to 55 minutes. Transfer to a rack and let cool slightly. Slice and serve warm.
Per serving :
5 g Fat;
1 g Sat;
2 g Mono;
16 mg Cholesterol;
36 g Carbohydrates;
6 g Protein;
2 g Fiber;
306 mg Sodium;
135 mg Potassium