Curd stollen

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   It is better to start preparing stollen in the evening. Pour rum or cognac over raisins and chopped nuts (I also added a teaspoon of vanilla tincture) and leave to steep overnight. If you don’t have time, you can leave it for 2 hours.

2. STEP 2

   

   Ingredients

3. STEP 3

   

   For the dough, sift the flour with baking powder, add sugar, vanilla sugar (if you use it)

4. STEP 4

   

   and eggs, mix everything well.

5. STEP 5

   

   Add soft butter and cottage cheese,

6. STEP 6

   

   using a mixer, knead the dough (it turns out thick).

7. STEP 7

   

   Add infused dried fruits and nuts

8. STEP 8

   

   and mix.

9. STEP 9

   

   There are special triangular shapes for stollen, but I don’t have one, so I baked it in bread pans. Grease the molds with oil and sprinkle with flour. Lay out the dough.

10. STEP 10

    

    Bake in an oven preheated to 180C for about 1 hour. We check readiness by poking it with a skewer :) For the first half hour, it is better to cover the pan with foil on top so that the stollen does not brown too much, and after half an hour remove the foil and bake until done.

Comments on the recipe

Fedeber

20.10.2023

4.5

The recipe is good, they made it in the traditional form - like a book. It turned out delicious, you can clearly smell the candied fruits (you can soak it longer, it will only be more aromatic). Moderately dense, porous, smelled all over the house, ate quickly)

Magnago

20.10.2023

4.9

Irish, don't worry about some special triangular shape! This is a newfangled invention, and they are not triangular. According to our test, you are a master, so I am sure that you will master the classic version. Because by its nature, stollen is not a molded pastry. I’ve never made cottage cheese myself, but with yeast, what I’m about to tell you now works quite well. You need to lay out the dough in a very thick piece of dough, essentially a rectangular shape - and MENTALLY divide it into 3 parts. So, one of the outer thirds is folded so that the former edge of the dough is in the middle of the new configuration. This is where the “vertex of the triangle” comes from! In short, a cut stollen is like five children's cubes: three in the bottom row, and two in the top, but not shifted to the middle, standing on the edge, above the bottom two. I hope I explained it clearly?

Anahit

20.10.2023

4.6

I don’t know whether it’s Stollen or not. I know one thing: in the photo I see a cupcake from my childhood. For this cupcake, my dad and I went to a specialized store in the city center, where only fresh baked goods were sold: baklava made from real hazelnuts (and not from peanuts, as in other stores), kozinaki made from sesame seeds and also hazelnuts, nougat, various cookies, etc. including a cake like Irisha’s (maybe a stollen). I remember it was so rich that all the paper was soaked in oil. But I don’t know if they put cottage cheese there or not, but the butter was definitely not butter, but sunflower. I remember it by its specific smell. But nevertheless it was very tasty. Or maybe it's just nostalgia for childhood. Thanks Irisha, I should cook your stollen!

Irisha

20.10.2023

5

Natasha, I was somehow afraid to bake this dough without a mold, I’m not sure that it will hold its shape well, although it is quite dense. And I’ve come across the classic version of stollen molding, so I understood you perfectly)) many people write that it resembles a baby in diapers, but for some reason I didn’t have such an association at all. But such stollen is in my queue, I just need to stock up on dried fruits and nuts Anait, thank you for your kind words. And you can call it anything, the main thing is that it is very tasty and aromatic! Everyone in my family also called it cupcake

Shura

20.10.2023

4.6

Irisha, but I’m scared, it’s not dangerous to keep it for so long, 2 weeks, won’t it go stale, or something worse(((? I really liked the cupcake, I brought it to my K.K., I’ll try to make it for the holidays. Like me I understand you, is it possible to leave such a miracle to brew, even just leave it unattended, our loved ones will not understand this!

Magnago

20.10.2023

4.8

Shura, it’s probably better to answer the question about stollen aging. Let me first explain what it actually is? And then everything else will immediately fall into place. "Stollen" translated into Russian means "adit". I mean, the Russian word “adit” comes from the same one brought by foreign mining engineers. So, stollen are seriously aged before serving in basements - “adits”. This was not the case from the very beginning, but now one of the reputable Dresden manufacturers is even making fun of him, writing on his own something like “at a depth of so many meters,” the wrong exposure time and the number of the “adit,” I don’t remember, I watched the report a long time ago. So, almost all German Christmas pastries are not eaten fresh, they MUST be aged for 2-4 weeks, there are such recipes. 2 weeks and a little more should be considered the optimal period: at least, this is what was prescribed in the “capital of Stollen” - the city of Dresden. They hold a stollen baking holiday there on the second Sunday of Advent, and this is just 2 weeks before Christmas, plus a maximum of 6 days (Advent is a calculated thing, it changes every year). Why don’t stollen go stale in such a time? Yes, because they contain a huge dose of fruit. I can’t say anything about the cottage cheese recipe, but I hope that Irisha will soon provide us with yeast.

Magnago

20.10.2023

4.7

Oh, yes, Irish, I’m warning you about the yeast dough for stollen (historically it’s the “correct” one) - the dough is heavy, don’t expect much rise, especially the second one, after adding fruit (well, what can I say, you know everything yourself). But it is thick enough, the “envelope” is formed without problems. Just do it right away on a baking sheet, it’s difficult to carry this thing on a layer of paper, it’s too heavy. (Well, of course, if you dare to do it without a form.)