Delightful No-Yeast Stollen
This Delightful No-Yeast Stollen is a scrumptious take on the traditional German Christmas bread that has been cherished for generations. Unlike its yeast-based counterparts, this recipe offers a quick and easy method for creating a delightful loaf that's perfect for gift-giving or holiday feasting. Inspired by a treasured recipe from Family Circle Magazine, this version is enriched with creamy cottage cheese, aromatic cardamom, and plump raisins. The lovely hint of vanilla adds a warm note, while the aging process enhances its flavors, making it ideal for preparing a few days ahead of your festive gatherings. Enjoy it fresh or toasted, and don’t forget to dust it with confectioner's sugar for a festive touch!
N/A
Servings
240
Calories
10
Ingredients
Ingredients
flour
2 1/2 cups (sifted)
sugar
3/4 cup (granulated)
baking powder
3 teaspoons
cardamom
1/2 teaspoon (ground)
salt
1/2 teaspoon (kosher or sea salt)
butter
1/2 cup (well chilled and melted (for brushing))
cream-style cottage cheese
1 cup (smooth)
egg
1 (beaten)
vanilla
1 tablespoon (pure vanilla extract)
raisins
1/2 cup (plumped in warm water (optional))
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a greased cookie sheet.
2
In a large mixing bowl, sift together the flour, sugar, baking powder, cardamom, and salt until well blended.
3
Cut the chilled butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4
In a separate bowl, whisk together the cottage cheese, egg, and vanilla until smooth.
5
Pour the cottage cheese mixture into the flour mixture, then add the raisins. Stir until a soft dough forms.
6
Transfer the dough to a lightly floured surface and knead gently about 10 times, adding more flour if necessary to maintain a soft texture.
7
Shape the dough into a 10-inch circle and brush the top with 1 tablespoon of melted butter.
8
Fold the dough in half, slightly off-center, to create a traditional stollen shape.
9
Place the shaped dough on the greased cookie sheet and bake for 40-50 minutes, or until it turns golden brown.
10
Once baked, brush the hot stollen with the remaining 2 tablespoons of melted butter.
11
Cool on a wire rack completely before wrapping in plastic wrap or foil to enhance its flavor. Allow it to age at room temperature for at least 2 days before serving.
12
When ready to serve, sprinkle with confectioner's sugar for a festive touch.
Nutrition Information
9g
Fat
36g
Carbs
3.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Delightful No-Yeast Stollen?
It is a scrumptious and quick take on traditional German Christmas bread, enriched with cottage cheese, cardamom, and raisins, but made without yeast.
How does this recipe differ from traditional stollen?
Unlike traditional yeast-based stollen, this version uses baking powder for a faster preparation and includes cottage cheese for a tender crumb.
What inspired this recipe?
This recipe was inspired by a treasured holiday bread feature from Family Circle Magazine.
How many calories are in a serving of this stollen?
Each serving contains approximately 240 calories.
What is the fat content per serving?
This stollen contains about 9g of fat per serving.
How many carbohydrates are in each serving?
There are 36g of carbohydrates in each serving.
Is there protein in this Christmas bread?
Yes, there is 3.6g of protein per serving.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How long does it take to bake the stollen?
The stollen should bake for 40 to 50 minutes until it turns golden brown.
Do I need to sift the dry ingredients?
Yes, you should sift together the flour, sugar, baking powder, cardamom, and salt for the best texture.
Should the butter be cold when starting the dough?
Yes, the butter should be well chilled when you cut it into the dry ingredients.
Why is cottage cheese used in the recipe?
Cottage cheese provides moisture and a rich flavor, helping the bread stay soft without using yeast.
How do I prepare the raisins for the dough?
While optional, you can plump the raisins in warm water before adding them to the mixture.
How much kneading does the dough require?
The dough only needs to be kneaded gently about 10 times on a lightly floured surface.
What is the secret to the traditional stollen shape?
Shape the dough into a 10-inch circle, then fold it in half slightly off-center to create the classic look.
When should I brush the bread with melted butter?
Brush once before folding the dough (1 tablespoon) and again immediately after the bread comes out of the oven (2 tablespoons).
Why is aging the stollen recommended?
Aging the stollen for at least 2 days at room temperature allows the flavors to fully develop and enhance.
How should I store the stollen while it ages?
Once completely cool, wrap the loaf in plastic wrap or foil to keep it fresh during the aging process.
What can I add to the stollen before serving?
A dusting of confectioner's sugar adds a festive and sweet finishing touch.
Can I toast this bread?
Yes, this stollen is delicious served either fresh or toasted with a bit of butter.
Is this recipe suitable for gift-giving?
Absolutely; it is specifically noted as being perfect for holiday gift-giving due to its flavor and festive appearance.
What kind of vanilla is recommended?
The recipe calls for one tablespoon of pure vanilla extract for a warm aromatic note.
How much flour is used in this recipe?
The recipe requires 2 1/2 cups of sifted flour.
What type of salt should I use?
You can use 1/2 teaspoon of either kosher or sea salt.
How many eggs are in the dough?
The recipe uses one beaten egg.
Can I use granulated sugar?
Yes, the recipe uses 3/4 cup of granulated sugar in the dough.
Is the cottage cheese whisked before adding?
Yes, you should whisk the cottage cheese with the egg and vanilla until smooth before mixing with the dry ingredients.
What size circle should I form the dough into?
Shape the dough into a circle approximately 10 inches in diameter.
Is cardamom required?
Ground cardamom is a key ingredient that provides the traditional German flavor profile for this bread.
Can I eat the stollen immediately after baking?
You can, but the flavor is significantly improved if you allow it to age for at least 2 days.