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
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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