Easy Christmas Stollen

Easy Christmas Stollen takes approximately 1 hour and 5 minutes from beginning to end. This recipe serves 48 and costs 10 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 52 calories, 1g of protein, and 3g of fat per serving. A mixture of unbleached flour, butter, ricotta cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Cinnamon Spice and Everything Nice. 203 people have made this recipe and would make it again. This recipe is typical of European cuisine. Christmas will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 2%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as Easy Christmas Stollen, Christmas Stollen Cupcakes – A Christmas Classic Transformed, and Christmas Stollen.

Servings: 48

Preparation duration: 25 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 325°F. Lightly grease a baking sheet or line with parchment.In a large mixing bowl whisk together the flour, sugar, baking powder, and salt.Cut the cold butter into small chunks, then blend it into the flour with a pastry blender or two knives used scissor fashion to form uneven crumbs.In a separate bowl, mix together the cheese, egg, vanilla, and zest. Toss the fruit and almonds with the flour mixture until evenly distributed. Combine the wet and dry ingredients, mixing until most of the flour is moistened.Turn the dough out onto a lightly floured work surface, and knead it two or three times until it holds together. Divide in half. Roll each piece of dough into an 8 x 7 oval about 1/2-inch thick.Fold each piece of dough in half lengthwise, leaving the edge of the top half about 1/2-inch short of the edge of the bottom half.Use the edge of your hand to press the dough to seal about 1-inch in back of the open edge; this will make the traditional stollen shape.Place the shaped stollen on the prepared baking sheet and bake until light brown around edges about 40 minutes or until a toothpick comes out clean from center.Remove the stollen from the oven, and transfer to a rack. Brush each one with 2 to 3 tablespoons melted butter. Sprinkle heavily with confectioners’ sugar. Once the stollen are cool, brush with butter again and sprinkle with sugar. Wrap in plastic wrap until ready to serve. Plastic-wrapped stollen will keep well for 2 weeks or so at room temperature.

 

Step by step:

1. Preheat your oven to 325°F. Lightly grease a baking sheet or line with parchment.In a large mixing bowl whisk together the flour, sugar, baking powder, and salt.

2. Cut the cold butter into small chunks, then blend it into the flour with a pastry blender or two knives used scissor fashion to form uneven crumbs.In a separate bowl, mix together the cheese, egg, vanilla, and zest. Toss the fruit and almonds with the flour mixture until evenly distributed.

3. Combine the wet and dry ingredients, mixing until most of the flour is moistened.Turn the dough out onto a lightly floured work surface, and knead it two or three times until it holds together. Divide in half.

4. Roll each piece of dough into an 8 x 7 oval about 1/2-inch thick.Fold each piece of dough in half lengthwise, leaving the edge of the top half about 1/2-inch short of the edge of the bottom half.Use the edge of your hand to press the dough to seal about 1-inch in back of the open edge; this will make the traditional stollen shape.

5. Place the shaped stollen on the prepared baking sheet and bake until light brown around edges about 40 minutes or until a toothpick comes out clean from center.

6. Remove the stollen from the oven, and transfer to a rack.

7. Brush each one with 2 to 3 tablespoons melted butter. Sprinkle heavily with confectioners’ sugar. Once the stollen are cool, brush with butter again and sprinkle with sugar. Wrap in plastic wrap until ready to serve. Plastic-wrapped stollen will keep well for 2 weeks or so at room temperature.

Nutrition Information:

covered percent of daily need