Ingredients Jump to Instructions ↓

  1. Stollen

  2. 2 1/2 cups all-purpose flour

  3. 1/4 cup diced glace orange or lemon peel

  4. 4 teaspoons baking powder

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon freshly grated nutmeg

  7. 1/2 cup golden raisins

  8. 1/2 cup currants

  9. 1/3 cup slivered almonds, coarsely chopped and toasted

  10. 1 1/2 cups low-fat cottage cheese

  11. 3/4 cup sugar

  12. 1 large egg

  13. 2 tablespoons canola oil

  14. 1 tablespoon butter, cut into pieces

  15. 2 teaspoons vanilla extract

  16. 1/4 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. To make stollen: Preheat oven to 350°F. Coat a baking sheet with cooking spray.

  2. Place flour, orange (or lemon) peel, baking powder, salt and nutmeg in a food processor; process until the peel is finely ground. Transfer to a large mixing bowl. Stir in raisins, currants and almonds; set aside.

  3. Puree cottage cheese in the food processor until smooth. Add sugar, egg, oil, butter, vanilla and almond extracts; process until very smooth.

  4. Make a well in the center of the dry ingredients. Pour in the cottage-cheese mixture and stir with a wooden spoon until the dry ingredients are moistened. Turn the dough out onto a lightly floured surface, dust with flour and knead several times to make a smooth dough.

  5. Pat the dough into an oval about 10 inches by 8 1/2 inches. With the side of your hand, press a line into the dough just above the imaginary 10-inch line that bisects the dough horizontally. Using a wide metal spatula, lift and fold the smaller section over the larger section. Carefully transfer the stollen to the prepared baking sheet.

  6. To glaze & bake stollen: Brush oil over the top. Sprinkle with sugar. Bake until golden brown and a cake tester inserted in the center comes out clean, 45 to 55 minutes. Transfer to a rack and let cool slightly. Slice and serve warm.


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