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Stollen

A very special  Christmas treat. 
Bake well in advance to improve it's flavour, as it will keep for a few weeks. Wrap in foil or store in an airtight container and keep in a cool place. This recipe will make 2 Stollen.
More Christmas Recipes

500g ( 18 oz )  plain flour, sifted
6 level teaspoons of baking powder
150g ( 5 1/2 oz )  ground almonds
150g  ( 5 1/2 oz ) unsalted butter, cold, cut into small cubes
2 eggs, 
150g ( 5 1/2 ) caster sugar
250g ( 9 oz ) curd cheese
250g ( 9 oz  ) raisins
110g ( 4 oz ) mixed chopped orange and lemon peel
the grated rind of 1 lemon ( unwaxed or organic )
1 teaspoon vanilla extract
1 tablespoon dark rum
a few drops of almond extract
a pinch of salt
extra: unsalted butter, melted
powder ( icing ) sugar 

  1. on a board mix the flour, baking powder, ground almonds,
    grated lemon rind, eggs, sugar, cinnamon, almond extract, vanilla extract, rum, pinch of salt and the curd cheese all together

  2. add the butter and knead fast into a dough

  3. now add the raisins and chopped peels and knead in

  4. refrigerate for 1 hour

  5. divide the dough in half

  6. roll out the dough and fold over to form a Stollen

  7. bake at: 180 C ( 350 F / gas 4 ) for a good 1 hour or until golden brown

  8. while still hot brush generously with melted butter and dust with powder ( icing ) sugar

  9. leave to cool and store well in a cool place
    dust with more powder ( icing ) sugar just before serving
     

More Stollen:
Mohnstollen
Dresdner Stollen

Bon Appétit

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