Cottage cheese stollen

This fragrant German New Year's pastries will win your heart! Stollen is a traditional German Christmas pastry. Stollens are baked in advance, a month before Christmas and during all this time they are infused and ripen. Raisins, candied fruits, nuts, poppy seeds and marzipan are added to the stollen as fillers. In addition to curd stollen, stollen is prepared on a very rich yeast dough (I'm also going to try it out :)).

Irisha

The author of the recipe

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Composition / ingredients

Servings:

Cottage cheese

250

Wheat flour

500

Sugar

200

Baking powder (1 pack)

Eggs

Rum (or cognac)

Raisins (or candied fruits)

250

Almonds (peeled)

150

Vanilla sugar (or vanilla tincture 1 tsp.)

Powdered sugar (for sprinkling)

Butter (175 g - in the dough and 25 g - for greasing after baking)

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 9 g

Fats 23 % 16 g

Carbohydrates 64 % 44 g

357 kcal

GI: 2 / 23 / 75

Step-by-step cooking

Cooking time: 2 h

Step 1:
It is better to start the preparation of stollen in the evening. Pour the raisins and chopped nuts with rum or cognac (I also added a teaspoon of vanilla tincture) and leave to infuse overnight. If there is no time, then you can leave it for 2 hours.
Step 2:
Ingredients
Step 3:
For the dough, sift the flour with baking powder, add sugar, vanilla sugar (if you use it)
Step 4:
And eggs, mix everything well.
Step 5:
Add soft butter and cottage cheese,
Step 6:
Using a mixer, knead a dense dough (it turns out thick).
Step 7:
Add the infused dried fruits with nuts
Step 8:
And mix.
Step 9:
There are special triangular shapes for stollen, but I don't have one, so I baked in bread molds. Grease the molds with oil and sprinkle with flour. Spread the dough.
Step 10:
Bake in a preheated 180C oven for about 1 hour. Readiness is checked by the method of poking with a skewer:) For the first half hour, it is better to cover the form with foil on top, so that the stollen does not turn very red and after half an hour remove the foil and bake until ready.

We take out the finished stollen from the mold, grease it with melted butter on top and sprinkle it generously with powdered sugar.
According to tradition, the finished stollen is allowed to infuse for at least 2 weeks, for this you need to wrap it tightly in parchment or foil and place it in a bag or a tightly closed container and leave it in a cool place (not in the refrigerator), the main thing is away from the battery. I never managed to do this, I had to tear out a piece for a photo session)) next time I'll cook when no one is at home and I'll hide it away!