Quick-Bread Stollen

November/December 1996

Your rating: None Average: 4 (8 votes)

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.

"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...
Quick-Bread Stollen

Makes: 16 slices

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  • 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


  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.

Nutrition Bonus: Folate (15% daily value).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 other carbohydrate, 1 fat

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