Baking Powder Stollen Recipes

SIMPLE STOLLEN

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in 6 tablespoons butter until mixture resembles fine crumbs. In a small bowl, combine the ricotta, candied fruit, raisins, almonds, extracts, lemon zest, egg and yolk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead five times. Roll dough into a 10x8-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on a greased baking sheet; curve ends slightly. , Bake at 350° for 40-45 minutes or until golden brown. Melt remaining butter; brush over loaf. Remove to a wire rack to cool completely. Dust with confectioners' sugar.,

BITE-SIZE STOLLEN (STOLLENKONFEKT)

Steps:

• Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper.
• To make the dough: Place the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and cream together until fluffy. Add the Quark, grated lemon peel, vanilla extract, and rum; beat until well combined.
• In a separate bowl, whisk together the flour, salt, cinnamon, cloves, cardamom, and baking powder. Add to the Quark mixture and beat together until just combined. Briefly beat in the almonds and raisins.
• Using your hands, pinch off golf ball-size pieces of dough and, without overhandling them, form them into 2-inch/5cm ovals or blocks. Place them on the prepared baking sheets, leaving 1 inch/2.5 cm between them. Place one baking sheet in the oven and bake for 30 minutes, or until the Stollen bites are a pale golden brown.Meanwhile, make the topping: Melt the butter in a small saucepan. Place the confectioners' sugar and Vanilla Sugar in a small bowl and whisk to combine.Remove the Stollen bites from the oven and slide in the second batch. Let the finished bites cool briefly, just until you can handle them. Dip each bite into the melted butter, and then toss in the confectioners' sugar mixture and place back on the baking sheet to set. Repeat with the second batch when they have baked.When the Stollen bites are completely cool, store in airtight containers, separated by pieces of waxed or parchment paper, for at least 1 day. They are best if allowed to rest for 3 to 4 days before serving. Just before serving, dust the bites again with a fresh layer of sifted confectioners' sugar. The bites will keep in an airtight container for at least 10 days and up to 3 weeks.

NO-YEAST STOLLEN

Steps:

• 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.

QUARKSTOLLEN

Steps:

• Soak raisins in rum overnight. Next day Preheat oven to 220C, turn down to 180C to bake. Mix in large bowl: flour, baking powder, sugar, salt, almond extract, eggs, butter, quark (or sour cream) and almonds. With food processor (or hand-held beaters) with dough hook(s) set on low at first, then high until dough is smooth. Then knead by hand on floured surface until just not sticky . You may need to add more flour. Then knead in candied fruit. Shape into log. Place on buttered (or use baking parchment paper) baking tray. Place in oven (remember to turn down now) for 55 minutes approx. When done, remove from oven and brush with melted butter and sprinkle powder sugar over-top. Repeat when cool with remaining butter and powdered sugar

BAKING POWDER STOLLEN

Steps:

• 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.
• Enjoy.