Prep 20 mins
Cook 50 mins
Submitted for Zaar World Tour '06. My recipe card says I got this from Family Circle Magazine in December 1986! I must have made it back then sometime, because there's a red star on the card, (good for gift-giving), and a note that the flavor of this traditional German Christmas bread improves with a few days aging...
- 2 1⁄2 cups flour
- 3⁄4 cup sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon cardamom
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, well chilled
- 1 cup cream-style cottage cheese
- 1 egg
- 1 tablespoon vanilla
- 1⁄2 cup raisins
- 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.
Thank you soooooo much for posting this recipe. I have been making this stollen every Thanksgiving and Christmas from a handwritten copy of the original recipe since 1986 and cannot find it anywhere! My family loves it and I was devestated at the thought of disapointing them...then I found it on-line! Many, many thanks for saving our holiday tradition! By the way, this recipe is very fogiving despite any changes you wish to make...over the years I've used all kinds of fruit and nut combinations and added different spices, even substituted ricotta for the cottage cheese. It always turns out great...
A keeper! Simple, quick. Has excellent flavor and texture. I prefer craisins and/or other dried fruit though. Just a personal thing. I'll definitely make this again.
Is that all the stars I can give? I rebel!! I give it 7 STARS!!!!!!! This is delicious. I made two changes. I used Splenda (and cut baking time about 10 minutes-per instructions from Splenda) and since I don't care for raisins, I used Craisins. I did forget to use the powdered sugar before I took the pics though. Pretty high in fat and cholesterol, so it will be a holiday treat (damn-I want it every morning with my coffee). I love the flavor of cardamom. This was one of my picks for fall '06 PAC. Thanks, PotPie, for posting this!