Sunshine Stollen Recipe
This is a lip smacking Sunshine Stollen recipe which will knockout anyone who eats it. Excuse my excitement. Your opinion about healthy dishes may change after trying this Diabetic Sunshine Stollen recipe. A yummy Dessert dish that I recommend to my friends is this recipe of Sunshine Stollen. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
2 inch vanilla bean, split
1 cup granulated sugar
2 1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground mace
1/4 tsp ground cardamom
1/3 cup almonds, ground
1/2 cup low-calorie margarine
1 cup lowfat cottage cheese
1 egg
2 tsp water
1/2 tsp vanilla extract
1/2 tsp rum flavoring
1/3 cup currants
1/3 cup raisins
1/4 cup lemon peel
2 tsp low-calorie margarine, melted
Directions
To make the vanilla sugar replacement: Bury the split vanilla bean in 1 c. (250 mL) of granulated sugar replacement in a container.
Cover the container tightly.
Allow vanilla bean to flavor sugar replacement for at least 3 days at room temperature.
To make the stollen: Combine 1/2 c. (125 mL) of the vanilla sugar replacement, flour, baking powder, salt, mace, cardamom, and almonds.
Cut margarine into the mixture until it resembles coarse crumbs.
Blend cottage cheese in a blender until smooth; pour into the flour mixture.
Add the egg, water, vanilla, rum flavoring, currants, raisins, and lemon peel; stir to thoroughly mix.
Form the dough into a ball.
Knead on a lightly floured surface 10 to 12 times or until dough is smooth.
Roll dough into an 8 x 10 in. (20 x 25 cm) oval.
With the back of your hand, crease the dough just off the middle, parallel to the 10 in. (25 cm) side; fold the smaller section over the larger.
Brush with half of the melted margarine.
Bake on an ungreased baking sheet at 350°F (175°C) for 45 minutes or until done.
Remove stollen from oven and allow to cool.
Brush with the remaining melted margarine and sprinkle with 2 T. (30 mL) of the granulated vanilla sugar replacement.
Cover the container tightly.
Allow vanilla bean to flavor sugar replacement for at least 3 days at room temperature.
To make the stollen: Combine 1/2 c. (125 mL) of the vanilla sugar replacement, flour, baking powder, salt, mace, cardamom, and almonds.
Cut margarine into the mixture until it resembles coarse crumbs.
Blend cottage cheese in a blender until smooth; pour into the flour mixture.
Add the egg, water, vanilla, rum flavoring, currants, raisins, and lemon peel; stir to thoroughly mix.
Form the dough into a ball.
Knead on a lightly floured surface 10 to 12 times or until dough is smooth.
Roll dough into an 8 x 10 in. (20 x 25 cm) oval.
With the back of your hand, crease the dough just off the middle, parallel to the 10 in. (25 cm) side; fold the smaller section over the larger.
Brush with half of the melted margarine.
Bake on an ungreased baking sheet at 350°F (175°C) for 45 minutes or until done.
Remove stollen from oven and allow to cool.
Brush with the remaining melted margarine and sprinkle with 2 T. (30 mL) of the granulated vanilla sugar replacement.
