Let Them Eat Stollen
A few weeks ago, I saw a tasty-looking recipe for the traditional German bread stollen in the December edition of Relish. It looked a bit complicated and time-consuming, however, so I decided not to make it. But last week, I was lucky to stumble across this modified stollen recipe on www.delish.com, though it is from Good Housekeeping. I made it tonight to take to work tomorrow for our Christmas food day. Let the eating commence!
Holiday Bread
2 1/3 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 cup part-skim ricotta cheese
1 cup dried cranberries
1/3 cup walnuts, chopped
1 teaspoon vanilla extract
2 large eggs
1. Preheat oven to 325 degrees. Grease large cookie sheet. In large bowl, stir togther flour, sugar, baking powder and salt. With pastry blender or using two knives scissors-fashion, cut in butter until mixture resembles fine crumbs. Stir in ricotta, cranberries, walnuts, vanilla and eggs until combined.
2. Turn dough onto lightly floured surface. With floured hands, gently knead dough two or three times to blend. With floured rolling pin, roll dough into 10- by 8-inch oval. Fold oval lengthwise, bringing top half over so that bottom of dough extends by about 1 inch.
3. Place stollen on prepared cookie sheet. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Transfer to wire rack; cool completely. Sprinkle with confectioners' sugar to coat just before serving if you like.
Holiday Bread
2 1/3 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 cup part-skim ricotta cheese
1 cup dried cranberries
1/3 cup walnuts, chopped
1 teaspoon vanilla extract
2 large eggs
1. Preheat oven to 325 degrees. Grease large cookie sheet. In large bowl, stir togther flour, sugar, baking powder and salt. With pastry blender or using two knives scissors-fashion, cut in butter until mixture resembles fine crumbs. Stir in ricotta, cranberries, walnuts, vanilla and eggs until combined.
2. Turn dough onto lightly floured surface. With floured hands, gently knead dough two or three times to blend. With floured rolling pin, roll dough into 10- by 8-inch oval. Fold oval lengthwise, bringing top half over so that bottom of dough extends by about 1 inch.
3. Place stollen on prepared cookie sheet. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Transfer to wire rack; cool completely. Sprinkle with confectioners' sugar to coat just before serving if you like.
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