Baking Powder Stollen Recipes

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in 6 tablespoons butter until mixture resembles fine crumbs. In a small bowl, combine the ricotta, candied fruit, raisins, almonds, extracts, lemon zest, egg and yolk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead five times. Roll dough into a 10x8-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on a greased baking sheet; curve ends slightly. , Bake at 350° for 40-45 minutes or until golden brown. Melt remaining butter; brush over loaf. Remove to a wire rack to cool completely. Dust with confectioners' sugar.,

Steps:

• In a small bowl, combine the candied peel, water and extracts; set aside. In a large bowl, combine the flour, sugar, almonds, baking powder, salt, mace and cardamom. Cut in 4 tablespoons butter until mixture resembles fine crumbs. , Stir in the cottage cheese, eggs, raisins, currants and candied peel mixture; form into a ball. Turn onto a floured surface; knead 5 times. Roll dough into a 10x8-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal., Place on a greased baking sheet; curve ends slightly. Melt remaining butter; brush over dough. Bake at 350° for 45-50 minutes or until golden brown. Cool on a wire rack. Dust with confectioners' sugar.

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, cardamom, eggs, egg yolks, remaining 1/2 cup sugar and 2 cups flour; beat until smooth. Stir in the raisins, citron, cherries and enough remaining flour to form a soft dough., Turn out onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch down; divide into thirds. Roll each piece on a floured surface into a 10x6-in. oval. Brush with melted butter. Fold 1 long side over to within 1 in. of the opposite side. Press edges to seal. Place on greased baking sheets. Brush with melted butter. Cover and let rise until doubled, about 45 minutes. , Bake at 375° until lightly browned, about 25 minutes. For icing, combine confectioners' sugar and milk; spread over cooled bread. Decorate with almonds and fruit.

Steps:

• Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
• Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
• Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
• Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.

Steps:

• Preheat your oven to 325°F. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. 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, vanilla, and flavors. Toss the fruit and almonds with the flour mixture until evenly distributed. Then combine the wet and dry ingredients, 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. Roll each piece of dough into an 8-inch x 7-inch oval about 1/2-inch thick. Fold each piece of dough roughly in half, leaving the edge of the top half about 1/2-inch short of the edge of the bottom half. Should you fold the long way, or the short way? The long way will give you a longer, narrower stollen, with shorter slices; folding the short way will give you a wider, fatter stollen, with longer slices. Use the edge of your hand to press the dough to seal about 1-inch in back of the open edge; this will make the traditional stollen shape. It's also the familiar Parker House roll shape, if you've ever made them. Place the shaped stollen on the prepared baking sheet. Bake the stollen till they're very lightly browned around the edges, about 40 minutes. A cake tester inserted into the center should come out clean. Remove the stollen from the oven, and transfer to a rack. Brush them each with 2 to 3 tablespoons melted butter. Sprinkle heavily with confectioners' sugar. Allow the stollen to cool, then brush with butter again, and sprinkle with sugar again. Wrap in plastic wrap till ready to serve. Plastic-wrapped stollen will keep well for 2 weeks or so at room temperature. Tips from our bakers: *Unlike standard stollen, this version doesn't keep for weeks on end. However, it was fresh as fresh could be a week after we made it; and still good 2 weeks out. By the end of the third week, it was starting to get that dry, stollen-type texture you might be used to... so we'd say enjoying it within 2 to 2 1/2 weeks after baking would give you your optimal stollen experience. *A number of readers have asked for a substitute for ricotta cheese. You won't get as smooth-looking a result using the following substitutions, but the stollen will still be very tasty. Reduce the butter to 2 ounces (1/4 cup). Work 3 ounces cream cheese and the butter into the flour as directed. Mix the egg and vanilla with a generous 1/3 cup milk (instead of with ricotta). Proceed as directed in the recipe.

Steps:

• Preheat oven to 350°F.
• Sift all dry ingredients together in a bowl and set aside.
• Beat all other ingredients except fruit together in a large bowl.
• Add dry ingredients to bowl and combine thoroughly.
• Add fruit and mix well.
• Place dough on floured surface and knead lightly. (If too sticky, add a little more flour).
• Cut dough into 2 equal pieces.
• Shape each piece into stollen shape and place both on large cookie sheet (keep loaves at least 4 inches from one another to allow room for rising in the oven).
• Bake for 30 minutes.
• Reduce heat to 300°F and bake an additional 20-25 minutes.
• When done, wait 5 minutes and spread each with melted butter and sprinkle thickly with powdered sugar to form a glaze.
• Enjoy.

Steps:

• In a small bowl, combine currants, raisins, and rum. Let soak for at least 4 hours and up to 8 hours. Drain fruit, reserving liquid. Fruit and reserved liquid may be stored separately in the refrigerator in airtight containers.
• Preheat oven to 350 degrees with rack in center. Spread almonds in an even layer on a baking sheet. Bake until golden brown and fragrant, 10 to 12 minutes. Let cool.
• In the jar of a blender, combine ricotta, eggs, vanilla and almond extracts, and 3 tablespoons of the reserved soaking liquid; blend until smooth. Set aside.
• In a medium bowl, whisk together flour, sugar, baking powder, cardamom, mace, and salt. Add chilled butter; cut in butter until mixture resembles coarse meal. Set aside.
• In a large bowl, combine fruit, almonds, and lemon peel; stir in ricotta mixture until combined. Add flour mixture, mixing until just incorporated.
• Turn dough out onto a lightly floured work surface; knead until smooth. Divide dough in half; cover half the dough with a clean kitchen towel.
• Using a lightly floured rolling pin, roll out dough to a 9-by-8-inch oval. Place rolling pin just off center lengthwise, and press gently to form a slight indentation. Brush top surface of dough with 1 tablespoon melted butter. Carefully fold dough lengthwise along indentation, leaving 1 inch of the bottom edge exposed. Transfer to a baking sheet lined with parchment paper or a nonstick baking mat; repeat with remaining dough. Bake until golden and a cake tester inserted in the center of each comes out clean, about 45 minutes. Transfer to a cooling rack; let cool completely.
• Wrap cooled breads in parchment paper-lined heavy aluminum foil. Let stand at room temperature for 2 days.
• Preheat oven to 350 degrees. To serve, bake wrapped breads until heated through, about 15 minutes. Brush each loaf with 2 tablespoons melted butter; sprinkle generously with vanilla sugar, if using. Serve with whipped cream cheese, if desired.