No Yeast Stollen Recipes

Steps:

• Preheat the oven to 375 degrees F. Coat the bottom of a 9-by-13-inch baking dish with butter.
• Whisk together the flour, baking powder, sugar and salt in a large bowl. Whisk together the milk and 1/2 cup of the butter in a medium bowl. Pour the wet ingredients into the dry and combine with a wooden spoon; do not overwork the dough. It should be wet.
• Divide the dough into 12 pieces and shape each into a ball. Arrange the dough balls in the prepared baking dish. Pour the remaining 1/4 cup butter all over the dough and bake until golden brown, 35 to 40 minutes.

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:

• Preheat the oven to 375 degrees F (190 degrees C). Spray 5 muffin cups with cooking spray or olive oil mist, and set aside.
• Combine flour, milk, mayonnaise, baking powder, and salt in a bowl. Spoon or scoop the batter evenly into the muffin cups.
• Whisk egg and water together in a small bowl. Brush the surface of each roll with beaten egg and sprinkle each with about 1 teaspoon of everything seasoning.
• Bake in the preheated oven until golden brown, 18 to 20 minutes.

Steps:

• Preheat oven to 350* F.
• Into large bowl, sift together flour, sugar, baking powder, cardamom and salt.
• Cut in the butter until coarse crumbs form.
• Mix together cottage cheese, egg and vanilla.
• Add to flour mixture along with raisins.
• Stir until dough forms.
• Turn out onto lightly floured board and knead abut 10 turns, adding more flour if neccessary.
• Dough should be soft, not stiff.
• Roll dough into a 10-inch circle.
• Brush with 1 Tablespoon melted butter.
• Fold dough in half, just a little off-center.
• Bake on greased cookie sheet 40-50 minutes, or till golden brown.
• Brush with 2 Tablespoons butter while hot.
• Cool on wire rack.
• Wrap in plastic or foil when completely cool.
• Store at room temperature for 2 days before serving.
• Sprinkle with confectioner's sugar just before serving.
• Keeps up to 1 week.

Steps:

• In large bowl, dissolve yeast in 3/4 cup warm water. Beat in granulated sugar, the salt, eggs, egg yolk, 1/2 cup butter and 1 3/4 cups of the flour with electric mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1 1/2 to 2 hours or until double. (Dough is ready if indentation remains when touched.) Cover and refrigerate egg white.
• Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours or overnight.
• Grease cookie sheet. Place dough on well-floured surface; turn to coat with flour. Divide in half; press each half into 10x7-inch oval. Spread with 1 tablespoon butter. Fold ovals lengthwise in half; press only folded edge firmly. Place on cookie sheet. Beat egg white and 1 tablespoon water; brush over folded ovals. Cover and let rise in warm place 45 to 60 minutes or until double.
• Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown.
• In medium bowl, mix powdered sugar and milk until smooth. Spread glaze over warm stollen.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon zest, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12x7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen.