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Prep 15 mins
Cook 55 mins
This is a easy quick bread version of the traditional German Christmas bread made with yeast. No waiting for dough to rise. No waiting for bread to mellow. I do not care for the citron and orange peel, so I substitute with orange flavored dried cranberries. This recipe makes 2 medium loaves.
- 1 lb ricotta cheese
- 1⁄2 lb butter (softened)
- 2 cups sugar
- 3 eggs (room temperature)
- 1⁄2 teaspoon lemon juice
- 1 tablespoon fresh lemon rind
- 1⁄8 teaspoon almond extract
- 1⁄8 teaspoon rum extract
- 5 cups all-purpose flour
- 2⁄3 cup ground almonds (blanched)
- 5 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon nutmeg
- 1⁄8 teaspoon cardamom
- 1⁄2 cup raisins
- 1⁄4 cup diced citron
- 1⁄4 cup diced orange rind
- 4 ounces butter (melted)
- 1⁄2 cup powdered sugar
- 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.
Quite good, traditional flavors. I also made some marzipan and rolled it in the middle. This makes 2 rather large loaves, so be prepared, I wasn't! Thanks for a great recipe, it only took about 1/3 of the time as a yeast recipe!
It's turned out well. I got good raves from my German family. I think I'll add marzipan next year.