Quick-Bread Stollen

Quick-Bread Stollen

1 Review
From: EatingWell Magazine, November/December 1996

Traditional stollens are leavened with yeast, but using baking powder speeds up preparation time. Pureed cottage cheese is a wonderful stand-in for most of the butter in the traditional recipe.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • Stollen
  • 2 1/2 cups all-purpose flour
  • 1/4 cup diced glacé orange or lemon peel
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup golden raisins
  • 1/2 cup currants
  • 1/3 cup slivered almonds, coarsely chopped and toasted
  • 1 1/2 cups low-fat cottage cheese
  • 3/4 cup sugar
  • 1 large egg
  • 2 tablespoons canola oil
  • 1 tablespoon butter, cut into pieces
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • Glaze
  • 1 teaspoon canola oil
  • 1 1/2 teaspoons sugar, preferably pearl sugar

Preparation

  • Active

  • Ready In

  1. To make stollen: Preheat oven to 350°F. Coat a baking sheet with cooking spray.
  2. Place flour, orange (or lemon) peel, baking powder, salt and nutmeg in a food processor; process until the peel is finely ground. Transfer to a large mixing bowl. Stir in raisins, currants and almonds; set aside.
  3. Puree cottage cheese in the food processor until smooth. Add sugar, egg, oil, butter, vanilla and almond extracts; process until very smooth.
  4. Make a well in the center of the dry ingredients. Pour in the cottage-cheese mixture and stir with a wooden spoon until the dry ingredients are moistened. Turn the dough out onto a lightly floured surface, dust with flour and knead several times to make a smooth dough.
  5. Pat the dough into an oval about 10 inches by 8 1/2 inches. With the side of your hand, press a line into the dough just above the imaginary 10-inch line that bisects the dough horizontally. Using a wide metal spatula, lift and fold the smaller section over the larger section. Carefully transfer the stollen to the prepared baking sheet.
  6. To glaze & bake stollen: Brush oil over the top. Sprinkle with sugar. Bake until golden brown and a cake tester inserted in the center comes out clean, 45 to 55 minutes. Transfer to a rack and let cool slightly. Slice and serve warm.

Nutrition information

  • Per serving: 207 calories; 5 g fat(1 g sat); 2 g fiber; 36 g carbohydrates; 6 g protein; 62 mcg folate; 14 mg cholesterol; 18 g sugars; 51 IU vitamin A; 0 mg vitamin C; 60 mg calcium; 1 mg iron; 306 mg sodium; 135 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 1/2 other carbohydrate, 1 fat

Reviews 1

January 17, 2010
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By: EatingWell User
This stollen makes a great morning sweet bread that freezes well. I highly recommend using home-made glace or candied peel for the best flavor. I also found and used pureed cottage cheese and just used a hand-mixer to combine ingredients (instead of using a food processor). I found the directions for shaping the dough a little confusing, and had to search some web videos for help (this was the first time that I've ever made a stollen). Basically, you make an indentation in the vertical (long) center of the rolled out dough, then fold over the one of the long sides about a third of the way (instead of folding in half). This will make the center of your bread double-height, one side single height, and fold edge about 1-1/2 height.