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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


Recipe Summary test

2 hrs




Instructions Checklist
  • To make stollen: Preheat oven to 350 degrees 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.

Nutrition Facts

207 calories; protein 5.9g; carbohydrates 36.2g; dietary fiber 1.5g; sugars 18.5g; fat 4.6g; saturated fat 1g; cholesterol 14.4mg; vitamin a iu 51.5IU; vitamin c 0.4mg; folate 62.5mcg; calcium 59.8mg; iron 1.3mg; magnesium 15.3mg; potassium 135.1mg; sodium 306.3mg; thiamin 0.2mg.

2 1/2 other carbohydrate, 1 fat