Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Don't-Have-Time-To-Make-Stollen Stollen




Source of Recipe


Internet


List of Ingredients




2 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup sugar
1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter
1 cup ricotta cheese
1 large egg + 1 egg yolk
1 teaspoon vanilla
1 1/2 teaspoons Buttery Sweet Dough Flavor (optional)
1/4 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia flavoring
1/2 cup Fruitcake Blend or diced candied lemon peel
1/2 cup raisins (dark or golden)
1/3 cup slivered almonds, toasted and cooled

Glaze
melted butter and confectioners' sugar


Recipe



In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs.

In a separate bowl, mix together the cheese, egg and yolk, vanilla, and flavorings.

Toss the fruit or peel, raisins, and almonds with the flour mixture until evenly distributed. Then combine the contents of the two bowls, mixing until most of the flour is moistened.

Turn the dough out onto a lightly floured work surface, and knead it two or three times, until it holds together. Divide it in half, and pat each half into a circle. Roll each piece of dough into an 8 x 7-inch oval about 1/2-inch thick. Place the ovals on a lightly greased or parchment-lined baking sheet, and fold each one roughly in half, leaving the edge of the top half about 1/2-inch short of the edge of the bottom half. Press the dough to seal it, with the edge of your hand about 1 inch in back of the open edge; this will make the traditional stollen shape.

Bake the stollen in a preheated 325°F oven for 40 to 45 minutes, until they're very lightly browned around the edges. A cake tester inserted into the center should come out clean. Transfer the stollen to a wire rack, and brush them each with 2 to 3 tablespoons melted butter. Sprinkle heavily with confectioners' sugar. Allow the stollen to cool, then sprinkle them with sugar again, and wrap in plastic wrap till ready to serve. Yield: two 1-pound loaves.