"When it comes to seasonal sweets, this easy Christmas stollen is a recipe I know I can count on," notes field editor Shirley Glaab of Hattiesburg, Mississippi. "The recipe is made with baking powder instead of yeast, so requires no rising."
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.
2-1/4 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
7 tablespoons cold butter, divided
1 cup ricotta cheese
1/2 cup chopped mixed candied fruit
1/2 cup raisins
1/3 cup slivered almonds, toasted
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon grated lemon zest
1 large egg, room temperature
1 large egg yolk, room temperature
In a large bowl, combine the flour, sugar, baking powder and salt. Cut in 6 tablespoons butter until mixture resembles fine crumbs. In a small bowl, combine the ricotta, candied fruit, raisins, almonds, extracts, lemon zest, egg and yolk. Stir into dry ingredients just until moistened.
Turn onto a floured surface; knead five times. Roll dough into a 10x8-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.
Bake at 350° for 40-45 minutes or until golden brown. Melt remaining butter; brush over loaf. Remove to a wire rack to cool completely. Dust with confectioners' sugar.
Editor’s Note: This recipe does not contain yeast.