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No-Yeast Stollen

We always knew it was Christmas when my mother-in-law sent us a German stollen. Now, our grown children continue to have stollen for the holidays. My daughter-in-law shared this recipe that doesn't use yeast.

18 ServingsPrep: 35 min. Bake: 45 min. + cooling

Ingredients

2 tablespoons chopped candied orange peel
2 tablespoons chopped candied lemon peel
4 teaspoons water
1 teaspoon rum extract
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup ground almonds
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground mace
1/8 teaspoon ground cardamom
5 tablespoons cold butter, divided
1 cup (8 ounces) 4% cottage cheese
2 eggs, beaten
1/2 cup golden raisins
1/2 cup dried currants
2 teaspoons confectioners' sugar

Directions

In a small bowl, combine the candied peel, water and extracts; set
aside. In a large bowl, combine the flour, sugar, almonds, baking
powder, salt, mace and cardamom. Cut in 4 tablespoons butter until
mixture resembles fine crumbs.

2 of 2

No-Yeast Stollen (continued)

Directions (continued)

Stir in the cottage cheese, eggs, raisins, currants and candied peel
mixture; form into a ball. Turn onto a floured surface; knead five
times. Roll dough into a 10-in. x 8-in. oval. Fold a long side over
to within 1 in. of opposite side; press edge lightly to seal.
Place on a greased baking sheet; curve ends slightly. Melt remaining
butter; brush over dough. Bake at 350° for 45-50 minutes or
until golden brown. Cool on a wire rack. Dust with confectioners'
sugar. Yield: 1 loaf.

Nutrition Facts: 1 slice equals 195 calories, 6 g fat (3 g saturated fat), 34 mg cholesterol, 195 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein.