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.
- 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: 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.
Nutrition Bonus: Folate (15% daily value).
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 other carbohydrate, 1 fat
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- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- November/December 1996