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. Source: EatingWell Magazine, November/December 1996

EatingWell Test Kitchen
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Ingredients

Stollen
Glaze

Directions

Instructions Checklist
  • To make stollen: Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.

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  • 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.

Nutrition Facts

207 calories; total fat 4.6g 7% DV; saturated fat 1g; cholesterol 14mg 5% DV; sodium 306mg 12% DV; potassium 135mg 4% DV; carbohydrates 36.2g 12% DV; fiber 1.5g 6% DV; sugar 18g; protein 5.9g 12% DV; exchange other carbs 3; vitamin a iu 51IU; vitamin cmg; folate 62mcg; calcium 60mg; iron 1mg; magnesium 15mg; thiaminmg.

Reviews (1)

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Rating: 4 stars
10/30/2011
This stollen makes a great morning sweet bread that freezes well. I highly recommend using home-made glace or candied peel for the best flavor. I also found and used pureed cottage cheese and just used a hand-mixer to combine ingredients (instead of using a food processor). I found the directions for shaping the dough a little confusing and had to search some web videos for help (this was the first time that I've ever made a stollen). Basically you make an indentation in the vertical (long) center of the rolled out dough then fold over the one of the long sides about a third of the way (instead of folding in half). This will make the center of your bread double-height one side single height and fold edge about 1-1/2 height. Read More