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:

1 1/2 teaspoons baking powder

6 tablespoons butter, melted

3/4 cup confectioners' sugar

1 large egg

1 cup mixed dried fruit: 1/2 cup golden raisins + 1/2 cup of your favorite dried fruits, chopped to pieces (I used 1/4 cup each cherries and cranberries)

1/2 cup granulated sugar

1 teaspoon lemon zest

1 cup ricotta cheese

1/2 teaspoon salt

1/3 cup slivered almonds, toasted and cooled

2 + 1/4 cups unbleached all-purpose flour

1 teaspoon vanilla extract

Equipment:

baking sheet

mixing bowl

whisk

oven

blender

bowl

toothpicks

plastic wrap

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:

Quickview
45k Calories
0.91g Protein
2g Total Fat
5g Carbs
0% Health Score
Limit These
Calories
45k
2%

Fat
2g
4%

  Saturated Fat
1g
9%

Carbohydrates
5g
2%

  Sugar
4g
5%

Cholesterol
10mg
3%

Sodium
42mg
2%

Get Enough Of These
Protein
0.91g
2%

Phosphorus
23mg
2%

Calcium
19mg
2%

Vitamin A
87IU
2%

Vitamin E
0.25mg
2%

Selenium
1µg
2%

Vitamin B2
0.03mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Spicy Chicken Corn Dogs with Homemade Chili Sauce
OREO Cookie Balls – Snowman
Stuffed Lemons in the Oven
Carne Asada Tacos
Turkey Tenderloin with Whiskey-Cherry Sauce
Healthy Sweet Potato Crunch Bread
Winter Fruit Salad: Cool Food for Cold Weather
Peanut Butter Cup Brownies
Chocolate Ice Cream
Monte Cristo Delights
Food Trivia

The city of Oatman, Arizona, hosts a Solar Egg Frying Contest every 4th of July.

Food Joke

If you have trouble getting your children's attention, just sit down and look comfortable. You can keep those other breeds of dogs. I got myself a laborer recliner. I called the suicide hot line yesterday and when I told him how much money I lost in the market, he told me to just go ahead. What's the difference between ignorance and apathy? I don't know and I don't care. Beauty is in the eyes of the beer holder. Wouldn't it be great if there was as an "edit undo" button in life? If you are incompetent, don't worry. Just think, in a few years you'll be in upper management! I thought that it was pretty cool when I married Miss Wright; that is until I found out that her first name was Always! No one is ever totally useless. They can always serve as a bad example. I'm 39 years old, and I see absolutely no advantage to growing up! I just checked a height/weight chart and f.

Popular Recipes
Mini Orange Cheesecakes

Handle the Heat

Spanish seafood pasta

BBC Good Food

Black Bean & Salsa Soup

Happy Herbivore

Grilled zucchini stack

Running to the Kitchen

Butternut Squash Soup

Cinnamon Spice and Everything Nice