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No-Yeast Stollen Recipe

No-Yeast Stollen Recipe

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.
TOTAL TIME: Prep: 35 min. Bake: 45 min. + cooling YIELD:18 servings


  • 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


  • 1. 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. 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.
  • 3. 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.

Nutritional Facts

1 slice: 195 calories, 6g fat (3g saturated fat), 34mg cholesterol, 195mg sodium, 32g carbohydrate (17g sugars, 1g fiber), 5g protein.

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MTLangley User ID: 8651479 238896
Reviewed Dec. 7, 2015

"I have been looking for the perfect stollen recipe for a long time. This is as close as I ever hope to come. She nailed the flavors -- the citrus, the raisins and currants, and the extracts. She also nailed the texture. I don't want my stollen to be like yeast bread or like cake; I think it should be like a moist biscotti, and that's exactly what this one is like. THANKS!"

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