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Easy Stollen

Easy Christmas Stollen recipe made with baking powder instead of yeast. This classic German fruit cake is filled with dried fruit and toasted almonds. It is not too sweet and can be stored wrapped in plastic for up to 2 weeks.
Author: Pavani
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Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: breads, Dessert
Cuisine: german
Servings: 2 loaves

Ingredients

  • cups all purpose flour
  • ½ cup Granulated Sugar
  • tsp baking powder
  • ½ tsp salt
  • ½ cup (1 stick, 8tbsp) unsalted butter
  • 1 cup ricotta cheese
  • 1 tbsp Egg Replacer (whisked in 3tbsp water) Or use 1 Egg
  • 1 tsp vanilla extract
  • ¼ tsp Fiori di Sicilia or Lemon juice
  • ½ cup Golden Raisins
  • ¼ cup Dried Cranberries
  • ¼ cup Dried Apricots, chopped
  • 1/3 cup Slivered Almonds, lightly toasted and cooled

Instructions

  • Preheat the oven to 325°F. Line a baking sheet with parchment.
  • In a mixing bowl, combine flour, sugar, baking powder and salt.
  • Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs,
  • In another mixing bowl, mix together the ricotta cheese, egg replacer mixture (or egg), vanilla and fiori di Sicilia.
  • Add the fruits and almonds to the flour and mix until evenly distributed. Then combine the wet and dry ingredients, mixing until most of the flour is moistened.
  • Turn the dough out onto a lightly floured surface, knead it 2~3 times until it comes together. Divide it in half.
  • Roll each piece into a 8"x7" oval about ½" thick, Fold each piece of dough roughly in half, leaving ½" short of the edge of the bottom half.
  • Use the edge of your hand to press the dough to seal about 1" in back of the open edge; this gives the traditional stollen shape.
  • Place the shaped stollen on the prepared baking sheet.
  • Bake the stollen until they are very lightly browned around the edges, about 40 minutes. A cake tester inserted into the center should come out clean.
  • Remove the stollen from the oven, and transfer to a rack. Brush them each with 2~3tbsp of melted butter, Sprinkle heavily with confectioners sugar.
  • Allow the stollen to cool completely, then brush with butter again and sprinkle with sugar again. Wrap in plastic wrap until ready ti serve. Stollen can be stored for 2 weeks or so at room temperature.