This Christmas Stollen recipe is a quick bread. It's remarkably rich and decadent.
Trivia: Stollen is a bread-like cake traditionally made in Germany, When eaten during the Christmas season, its called Weihnachtsstollen or Christstollen.
Recipe for Christmas Stollen, Quick Bread Variety
2 1/2 cups flour (all-purpose)
2 tsp baking powder
3/4 cups sugar
1/2 tsp salt
1/2 tsp mace
8 cardamon seed pods, seeds -- Removed And Crushed
3/4 cups almonds, blanched, ground
1/2 cups butter, soft
1 cups cream cheese, softened
1/2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp brandy
1/2 cups currants
1/2 cups golden raisins
1/3 cups candied lemon peel, chopped
1/4 cups butter, melted
1/4 cups sugar, powdered
Preheat oven to 350° F. Sift together the flour, baking powder,
sugar, salt, mace, and crushed cardamon seeds. Stir in the ground almonds.
Cut in the soft butter until the mixture resembles coarse sand.
In a blender like the Oster 6684 12-Speed Blender, Black, cream the egg with the cream cheese, vanilla, almond extract,
and brandy. Pour it into a bowl and stir in the dried fruit. Gradually
stir in the flour mixture until everything is well blended.
Work the Christmas stollen
dough into a ball and turn it out on a lightly floured board. Knead it for
a few minutes until it is smooth, then place it in the refrigerator for at
least 15 minutes.
Shape the dough into a
flat, oval loaf, about 10 inches long and eight inches wide. With the blunt
edge of a knife, crease the loaf about 1/2 inch off center, down the length
of it. Fold the smaller side of the creased loaf over the wider side.
Brush the top of the folded loaf with the melted butter.
Place the loaf on an ungreased Cookie Sheet
and bake for about 45 minutes, until it
starts to turn brown on the outside. Remove and allow to cool a little
Dust this Christmas stollen lightly with powdered (ie, confectioner's) sugar.
Wilton Cake Pans, Other Cake Pans, Novelty Bakeware Items
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