Brigitte's Christmas Stollen

Yields:	6 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

Be the first to add a photo of this recipe!

Ingredients

1 1/8	pounds	flour, all-purpose
7	ounces	sugar
1	pinch	salt
1	teaspoon	vanilla extract
1	teaspoon	lemon juice
4	tablespoons	rum
1	pinch	cardamom seeds	generous
1	pinch	mace	generous
2	large	eggs
4 1/2	ounces	butter
4 1/2	ounces	currants	well drained
9	ounces	raisins, seedless	sultanas
9	ounces	almonds	finely chopped
3 1/2	ounces	candied lemon peel
1 3/4	ounces	butter	for brushing
2	tablespoons	powdered sugar	for dusting
1 3/4	ounces	beef	drippings
9	ounces	cottage cheese	well drained

Directions

Mix and sieve together the flour and baking powder onto a pastry board or cool slab.

Make a well in the center and pour in the sugar, vanilla, rum, lemon juice, and the eggs.

Draw in some flour from the sides of the well to mix with these and form a thick paste.

Add the cold butter, cut into small pieces, the finely chopped beef drippings, cottage cheese, currants, sultanas, nuts and candied peel.

Cover the fruits with more of the flour, and then starting from the middle, work all of it together quickly with your hands into a firm, smooth paste.

If it should stick, add a little more flour. Form the mix into a long, oval shape, and then fold it over lengthwise to give it the traditional "stollen" shape.

Line a baking dish with greased waxed paper and place stollen on this.

Preheat the oven for 5 minutes at 500F.

Then bake at a moderately hot over (375F) for 50-60 minutes.

As soon as the stollen comes out of the oven, brush with melted butter and dust thickly with powdered sugar.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Recipe Bite

New Year, Old Tradition

by Josh Khan

Not many people know, but on February 18th is the day where a large traditional festival will take place in the eastern side of the world. A...

Member Review

Sauce Chien

I started an old Haitian recepe i knew for this hot relish and co9uld not remember the rest so i used this recepe to complete it and it is perfect the vinegar can be replaced with lime juice or red wine vinegar great recepe though

Reviewed by taj0513