No-Yeast Stollen

Name: No-Yeast Stollen
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 4% cottage cheese; 2 large eggs, room temperature, beaten; 1/2 cup golden raisins; 1/2 cup dried currants; 2 teaspoons confectioners' sugar

19 ingredients

4 steps

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 4% cottage cheese
2 large eggs, room temperature, beaten
1/2 cup golden raisins
1/2 cup dried currants
2 teaspoons confectioners' sugar

Directions

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 5 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.
3

Place on a greased
4

; 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.