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
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- November/December 1996