2020-08-13 / test@t

Christmas curd stollen

It's time for wonderful Christmas and New Year holidays! These holidays are associated with a large number of culinary traditions. For example, in Europe, the tradition of baking Stollen for Christmas is very common. Classic stollen is yeast baked goods, but I suggest making incredibly delicious curd stollen. All the same “rules” apply to it - stollens must be baked in advance (1-7 weeks before Christmas) and they must be “ripe”. All the details are in the recipe.

Christmas curd stollen
  • raisins 300 g
  • dry 50 g
  • candied orange peel 150 g
  • dried cranberries 50 g
  • cognac 250 g
  • almonds 100 g
  • lemon 1 pc.
  • butter 250 g
  • sugar 180 g
  • vanilla sugar 50 g
  • cottage cheese 250 g
  • chicken eggs 2 pcs.
  • baking powder 25 g
  • flour 560 g
  • butter for greasing stollen 100 g
  • icing sugar for sprinkling 200 g


Step 1
At least a day before baking the stollen, rinse the raisins and dried apricots well, dry them, put them in a jar and fill them with cognac or rum. Leave at room temperature for at least a day.
Step 2
Cool almonds and chop coarsely.
Step 3
Wash the lemon well, remove the zest (only the yellow part of the peel) and squeeze the juice out of the lemon (for more juice, put the lemon in the microwave at full power for 10 seconds).
Step 4
Put soft butter, sugar, vanilla sugar in the mixer bowl. Install the paddle attachment and beat the butter and sugar until whitened and light.
Step 5
Add eggs, cottage cheese, beat well again.
Step 6
I took rather dry, but pasty cottage cheese, so I did not grind it through a sieve. Whoever has granular cottage cheese needs to grind. This will be the curd dough.
Step 7
Add lemon zest, lemon juice, baking powder, almonds, candied fruits and dried fruits to the dough and mix again.
Step 8
Add flour in portions, stirring the dough continuously. I lost all the flour and the dough turned out to be perfect - that is, soft, very plastic, but not sticky.
Step 9
Preheat the oven well to 180 °. Divide the dough into 2 equal parts.
Step 10
Cover the baking sheet with baking paper. Put one part of the dough on a baking sheet, form a regular oval.
Step 11
Divide the oval into 2/3 and 1/3 parts with the edge of your hand, drawing a "border" with your hand. Collapse the smaller part to the "border" first
Step 12
Then cover the smaller part for the most part. Form a stollen. Proceed in the same way with the second part of the test.
Step 13
Place the baking sheet in the oven for about an hour. If the top starts to burn, cover with foil (shiny side up). After about an hour, when the shtolles become confidently ruddy and pass the dry toothpick test, pull out the stollens.
Step 14
Melt 100 g of butter and saturate the stollen with butter with a silicone brush.
Step 15
Sprinkle generously, very generously on top with powdered sugar.
Step 16
When the stollens are cool, wrap them in foil and leave in a cool place for 1-7 weeks. The stollen must mature. Of course, I didn't wait for the photo and cut the stollen on the day of baking. But even the next day, the taste was completely transformed - it became more intense, unusually tasty! Therefore, I advise you not to ignore the "ripening" time and to withstand the shtollen for at least a week. Have a wonderful and delicious Christmas!
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