Quick Stollen Recipe
Do you want an easy to make but great in taste Quick Stollen recipe? It is a great Side Dish. Try it, your family and friends will be bowled over by this delicious Quick Stollen recipe.
Ingredients
2 1/2 cups unsifted regular all-purpose flour
2 teaspoons baking powder
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon mace
1/8 teaspoon cardamom
3/4 cup ground blanched almonds
1/2 cup (1/4 lb.) cold butter
1 cup cottage cheese, whirled smooth in a blender or forced through a wire strainer
1 egg
1/2 teaspoon vanilla
1/4 teaspoon almond extract
2 tablespoons rum (or 1 1/2 tablespoons water and 1/2 teaspoon rum flavoring)
1/2 cup each currants and golden raisins
1/4 cup chopped candied lemon peel
3 tablespoons melted butter
2 tablespoons vanilla sugar
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.
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.
