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20 minute dinner recipes

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Quick-Bread Stollen


From EatingWell:  November/December 1996

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.

16 slices | Active Time: 1 hour | Total Time: 2 hours





  1. To make stollen: Preheat oven to 350°F. Coat a baking sheet with cooking spray.
  2. 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.
  3. Puree cottage cheese in the food processor until smooth. Add sugar, egg, oil, butter, vanilla and almond extracts; process until very smooth.
  4. 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.
  5. 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.
  6. 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 : 206 Calories; 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

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrate, 1 fat