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Christmas Stollen-an old but not forgotten delicious Germany recipe

most famous of all Christmas cakes - Stollen

The Christmas Stollen, known in Germany as Christstollen, is a kind of bread. The stollen recipe has been around for about 700 years and is valued around the world as one of the most famous and beloved of all Christmas cakes.

Christmas stollen is baked with dried fruit, candied citrus fruits, nuts and spices, it used to be just a yeast bread, but now the variations are incredible.

Traditionally, it is sprinkled with a thick layer of powdered sugar, reminiscent of the snowy German landscape. Stollen is baked with aromatic spices, the incredible smell of which spreads not only around the house, but also throughout the nearby neighborhood. I know for a fact that the aroma of this dessert brings out the warmth and joy of Christmas evening.

I have a recipe for you for an incredibly delicious cottage cheese stollen, which is filled with the flavors of candied fruits, dried fruit, orange zest and almonds – a real noble treat.


125 g dried fruits + candied fruits (take what you like, it can be dried apricots, raisins, dried cherries, candied fruits)
30-60 ml orange juice, rum or brandy.
250 gr wheat flour
1.5 tsp. baking powder
75 gr sugar (I used cane sugar or regular sugar)
1 tsp vanilla sugar (or vanilla essence)
100 g butter
130 g cottage cheese
Citrus of one orange
1 egg
80 gr almonds peeled and toasted
Spices mix shtollen (ground cinnamon, ground ginger, ground cardamom, ground cloves). You can do without spices.
10g butter for coating
20gr powdered sugar for sprinkles
A pinch of salt

How to make:

Before making the Christmas Stollen, I recommend soaking the dried fruit for 12 hours (this is convenient to do in the evening and start baking in the morning).
Warm up the orange juice and pour over the dried fruit and leave at room temperature.

Warm the oven to 180 degrees. In a large bowl mix flour, baking powder, sugar, vanilla, salt, and spices if available.

In another, beat the butter, cottage cheese and orange zest until smooth, then add the egg (you can beat the cottage cheese with a blender to make it more tender). Add the flour mixture to the curd mixture, mix everything thoroughly and throw in all the dried fruit, candied fruits and chopped almonds.

To peel the almonds we pour boiling water over them and leave for 10-15 minutes. As a result, the skin is removed without any effort. We send the peeled almonds to dry in the oven for literally 10 minutes, and then chop them.

Combine all the ingredients carefully and form an oval shape on a baking tray covered with parchment, then fold the dough lengthwise in half.
Now it remains to send everything to the oven for 40-60 minutes.

As a result, you can make 2 stollen from this quantity: eat one immediately, and leave the other to mature, wrapped tightly and leave in a cool place for 2 weeks (alcohol helps to keep the pastries for a long time). The liquid from the dried fruit will seep further into the dough for more flavor and moisture.

Notably Christmas Stollen can also be frozen for long term storage.

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