Stollen by Twin2

[S_Wirth]

Stollen

Submitted by: Twin2
Last Updated: 12/12/2005

• 2 Tablespoons flour
• 1 cup raisins
• 1/2 cup candied fruit (chopped)
• 4 cups flour
• 2 eggs
• 2 1/2 teaspoons baking powder
• 2/3 cup sugar
• 2 teaspoons vanilla extract
• 2 sticks butter (room temperature)
• 8 oz. cottage cheese (small curd)
• 1/2 cup almonds (chopped)
• 1/2 cup walnuts (chopped
• 4 Tablespoons butter
• powdered sugar

Pour two tablespoons flour over raisins and the candied fruit. Mix well and set aside. Put flour on table, counter top, or any other flat, smooth surface. Make a well in the flour and drop in the eggs. Sprinkle the baking powder and sugar over the eggs, add the vanilla extract, cottage cheese, butter, (cut in slices), and knead quickly into a smooth dough. (I use a bench knife here, to help turn the dough in the beginning.) Knead in candied fruit, raisins and nuts. Divide in two pieces. Roll out the dough to approximately 1/2 inch thickness. Fold in thirds by folding one side first and then the opposite side. (I round the edge of the dough that will be on the top with my hand to give it a nice edge. I like it to reach the edge in the center and be back an inch or inch and a half at the ends.)

Place the cake on a greased cookie sheet and bake in a preheated oven at 375 degrees for 55 to 65 minutes until golden brown. Melt the 4 tablespoons butter. Brush over the hot cake and then liberally sprinkle with powdered sugar. I usually really put the butter to it, then coat with powdered sugar until the surface is absolutely white.

When cooled, decorate the top with green and red candied cherries and sliced almonds. Make it festive!

Note: You may make small cakes for gifts. Just divide the dough into 4 or 6 pieces, roll and fold as above, and place on a cookie sheet (only 2 at a time). Bake at 375 degrees for 30 to 35 minutes until golden brown. Decorate the same.

This recipe is from "Authentic German Home Style Recipes", the fourth edition, by Gini Youngkrantz, a lovely book that I purchased on a trip to Frankenmuth, Michigan, back in the 90's. It makes a lovely Stollen, you can add or subtract fruits or nuts as desired. I sometimes add pieces of marzipan if it is for my German friends.

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