Curd stollen: a Christmas treat in an hour

Photo: from open sources

For the New Year and Christmas, prepare stollen from curd dough, which tastes in no way inferior to the traditional recipe and is prepared in just an hour.

Fragrant German Christmas pastries will win your heart. Stollen are baked in advance. The curd variation of the dish is much easier to prepare than the classic recipe. In addition, there is no yeast in it.

For the New Year and Christmas, prepare stollen from curd dough, which tastes in no way inferior to the traditional recipe and is prepared in just an hour. The recipe for this holiday delicacy was shared by the Chef Donna website.

In addition, the recipe for curd stollen does not use yeast, and even those with very little baking experience can handle its preparation.

Recipe

Ingredients:

• cottage cheese – 180 g;
• eggs – 2 pcs;
• butter – 100 g;
• sugar – 230 g;
• wheat flour – 270 g;
• semolina – 80 g;
• lemon – 1 piece;
• walnuts – 0.5 tbsp;
• almonds – 0.5 tbsp;
• almond petals – 0.5 tbsp;
• raisins – 0.5 tbsp;
• candied fruits – 0.5 tbsp;
• cognac or rum – 50 g;
• baking powder – 2 tsp;
• vanilla sugar – 5 g;
• ground spices – ginger and cinnamon – 1 tsp each;
• cloves – 4 inflorescences;
• salt – a pinch;
• powdered sugar and butter for topping.

Preparation:

1. Mix eggs, sugar, juice and lemon zest into cottage cheese. Add softened butter and a pinch of salt. The consistency of the oil should be similar to thick sour cream.
2. Mix all ingredients in a blender until smooth and the sugar crystals have melted.
3. Add bulk products – flour, semolina and baking powder. Add vanilla sugar, ginger and cinnamon and grind the clove inflorescences. Knead the dough thoroughly.
4. Add raisins and candied fruits pre-soaked in alcohol to the dough along with the remaining cognac or rum. Add almonds and finely chopped nuts to the dough.
5. You can take any nuts and dried fruits – the more varied the assortment, the tastier the stollen will be. The main thing is that their total mass corresponds to that indicated in the recipe.
6. Knead the dough well, it should be quite thick. If necessary, add a little flour to prevent the nuts and dried fruits from sinking into the overly wet batter.
7. Place the dough in a cake tin on greased baking paper.
8. Place the stollen in an oven preheated to 175 degrees for about 50 – 55 minutes. Determine the time by checking the doneness with a wooden skewer.
9. Let the finished stollen cool in the mold. Then remove from the pan and brush generously on all sides with melted butter.

Sprinkle stollen heavily with powdered sugar and wrap it in foil. Leave it like this for several days in a dark place.