Quick Stollen Recipe

Summary

CuisineCourse
MethodDish
SpecialityInterest Group

Ingredients

 All purpose flour2 1/2 Cup (16 tbs)
 Baking powder2 Teaspoon
 Sugar3/4 Cup (16 tbs)
 Salt1/2 Teaspoon
 Mace1/4 Teaspoon
 Cardamom1/8 Teaspoon
 Blanched almonds3/4 Cup (16 tbs)
 Cold butter1/2 Cup (16 tbs)
 1 cup cottage cheese, whirled smooth in a blender or forced through a wire strainer
 Egg1
 Vanilla1/2 Teaspoon
 Almond extract1/4 Teaspoon
 Flavoring2 Tablespoon
 1/2 cup each currants and golden raisins
 Candied lemon peel1/4 Cup (16 tbs), chopped
 Melted butter3 Tablespoon
 Vanilla sugar2 Tablespoon

Directions

Combine flour, baking powder, sugar, salt, mace, cardamom, and almonds.
Cut in butter with a pastry blender until mixture resembles coarse crumbs.
Blend cottage cheese, egg, vanilla, almond extract, rum, currants, raisins, and lemon peel; stir into flour mixture until all ingredients are moistened.
Mold dough into a ball, place on a floured board, and knead 6 to 10 turns or until dough is smooth.
Roll dough out on a floured board to form an oval about 8 1/2 by 10 inches.
With rolling pin lightly crease dough just off center, parallel to the 10-inch side.
Brush dough with 1 tablespoon of the melted butter.
Fold smaller section over the larger.
Place on an ungreased baking sheet which is covered with brown paper.
Bake in a 350° oven for about 45 minutes or until crust is well browned and bread tests done in center.
Brush with remaining butter; sprinkle with vanilla sugar.
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