Curd stollen

Curd stollen

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Among the contrast of sweet pastries appropriate for the winter holidays, the German Christmas stollen occupies a special place. An appetizing product, thoroughly saturated with spicy and citrus notes, moistened with alcohol, also permeated from top to bottom with colorful candied fruits and dried fruits, captivates with both smell and taste! Once you've tried these cute holiday baked goods, it's hard to stop at just one slice!

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We have already carefully analyzed the traditional recipe for stollen earlier, and now we give preference to a version that is lighter in terms of production. Curd stollen does not involve multi-stage kneading, dough and long-term proofing. There is no yeast in the composition, so the dough formation process is simple and quite fast. With all this, the finished product is absolutely not inferior in taste to its yeast counterpart. The recipe keeps all the rules for creating German Christmas baked goods constant, including preserving the classic elongated shape of the stollen, symbolizing the swaddled Christ Child.

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Ingredients:

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• cottage cheese 5% or higher - 250 g;
• butter - 200 g;
• eggs - 2 pcs.;
• sugar - 180 g;
• flour - 500-600 g;
• baking powder - 15 g;
• orange (zest + 50 ml juice);
• almonds or other nuts - 100 g;
• raisins - 80 g;
• dried cranberries - 80 g;
• candied orange (or other) - 80 g;
• ground cinnamon - 1/2 teaspoon;
• ground ginger - 1/2 teaspoon;
• rum or cognac - 100 ml.

To lubricate and sprinkle stollen:

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• butter - 50 g;
• sweet powder - about 100 g.

Curd stollen recipe with photo

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1. Fill raisins, cranberries and candied fruits with alcohol - in the original with rum. Let it stand for several hours so that the additives become saturated with the smell. You can leave it in this form at night (that is, in the dark) . Any candied fruit and dried fruit are suitable for making stollen. The main thing is that there are a lot of them.
2. We take the butter (200 g) out of the refrigerator a couple of hours before the start of kneading. Beat the melted, softened bar together with sugar. We work with a mixer until we obtain a uniform fluffy consistency.
3. Add the eggs one at a time, whisking the butter mixture after each one.
4. Add cottage cheese. Next we load the nuts, crushed in a blender bowl or finely chopped with a knife. We choose cottage cheese that is finely divided and not very dry, preferably with the highest percentage of fat content. Whisk.
5. We remove the zest from the orange by grating it on a small grater. We touch only the narrow orange skin without the snow-white bitter part. Throw citrus shavings into the curd dough. Next, squeeze the juice out of the orange, measure out 50 ml and also add it to the work bowl. Lightly beat.
6. Separately measure 300 g of flour, mix with baking powder, ginger and cinnamon. After sifting, add evenly to the moistened curd mass. Mix with a spoon.
7. When the sticky dough comes together, place it on the work surface. Add flour and begin kneading by hand. The result should be a soft lump that does not stick to your hands. We adjust the amount of flour without the help of others - it may take more or less than indicated in the recipe. It depends on the moisture content of the cottage cheese, the properties of the flour and other reasons. We focus on the mixture of mass.
8. Place candied fruits and dried fruits in a colander. Add the swollen and flavored additives to the dough, knead until the colored inclusions are evenly distributed.
9. We immediately begin to form the curd stollen. We divide the dough into two equal parts, one of which we stretch on a floured surface into an oval cake about 1.5 cm wide. You can create this by hand or using a rolling pin.
10. We give the shape appropriate for the stollen. We wrap one edge of the cake so that the bottom layer is slightly pushed forward.
11. Transfer the product to a baking sheet covered with parchment paper. Nearby we place a second stollen formed in a similar way. Place in an oven preheated to 180 degrees.
12. We bake the curd stollen for about 40-60 minutes (the time depends on the size and thickness of the products). We check readiness by piercing the crumb with a wooden skewer. There should be no raw dough or wet crumbs left on the stick.
13. Lubricate the newly baked, still hot stollen over the entire surface with melted butter - cover with generous strokes without gaps. The oil is quickly absorbed into the dry crust, softens it and adds a light creamy aroma to the baked goods. Then we thickly cover the products with sweet powder, sifted through a sieve. The sprinkle is firmly fixed on the sticky oiled layer.
14. You can start tasting the baked goods right away, or, following the rules for making stollen, wrap the products tightly in paper and leave them in a cold place for a couple of weeks until they are completely “ripened.” It is believed that stollen that has rested becomes tastier when it is heavily saturated with the smells of additives and alcohol.

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Christmas curd stollen is ready! Bon appetit!

Curd stollen

Ingredients

Flour – 550-600 gr;

Sugar – 250 gr;

Cottage cheese (soft) – 250 g;

Butter – 250 gr;

Dried fruits – 250 gr;

Almonds – 200 gr;

Baking powder – 15 g;

Vanilla sugar – 1-2 packets.

For the finished adit:

Butter – 100 g;

• 415 kcal
• 1 hour 30 minutes
• 1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Stollen is a common German Christmas pie; it’s hard to imagine a festive table without it. Stollen are baked with marzipan, yeast, curd, with a different set of dried fruits, the main ones being raisins and candied fruits. I tried various recipes, and today I can say that the most delicious for me was the curd adit. It is this particular recipe that I want to share with you!

Let's prepare the necessary products. 1-2 days before baking, you need to soak dried fruits and candied citrus fruits in rum. I usually soak them a week before baking.

Beat soft butter with sugar.

Add eggs one at a time and beat.

Add cottage cheese, vanilla sugar, lemon juice and zest of 1 lemon. Beat. Fundamentally: the cottage cheese should be soft and homogeneous. If necessary, grind it through a sieve or in a blender, adding 1-2 tablespoons of sour cream.

Sift the flour with baking powder, mix with the curd mass, knead the dough.

Chop the almonds and mix into the dough.

Next add candied orange and lemon peels.

Sprinkle dried fruits with flour and also add to the dough, mixing thoroughly. For dried fruits, I usually add light and black raisins, cherries or cranberries.

Divide the dough into 2-3 parts, form oval loaves, giving them the shape of a stollen.

Bake the stollen for 60-70 minutes at 180 degrees. While still warm, generously brush the stollen with melted butter.

And sprinkle with sweet powder.

Cool the stollen completely, then wrap them in foil or parchment, put them in a bag, and leave them in a cold place to “ripen” for 1-3 weeks. You can cut the stollen a couple of days after baking.

The curd stollen comes out soft, tender, and very fragrant. Real celebratory baking!

Bon appetit and happy holidays for you!

Curd stollen (another option)

The appearance of the stollen - an oval loaf, sprinkled with a thick layer of sweet powder - symbolizes the swaddled newborn Christ .
Stollen made from yeast dough is considered common, in which the following proportions are observed: for 10 kg of flour - 3 kg of butter and 6 kg of candied fruits. Naturally, at the moment, every confectioner, every family has its own recipe for making stollen - the proportions of ingredients, the composition of spices, and the development of production vary.

On our website there are several recipes for stollen, including ones made with yeast and curd dough.
I suggest you try baking curd stollen using this recipe. Now is the time to bake and throw the cupcake before the New Year holidays in a hidden place - to infuse. The recipe was found on Instagram 3 years ago and received some of my configurations.
Enjoyment from the manufacturing process is guaranteed. Stollen, indeed, comes out very, very tasty and indescribably fragrant .

Ingredients for the dough (for 2 large or 3 medium stollen):
Wheat flour - about 600 g
Baking powder - 1.5 bags (15 g)
Brown sugar - 250 g
Fat cottage cheese - 400 g
Butter 82.5% - 250 g
Almonds - 200 g
Candied orange peels – 50 g
Candied lemon peels – 50 g
Eggs – 2 pcs
1 lemon – juice and zest
Cinnamon ½ tsp.
Coriander – ½ tsp.
Cloves – ½ tsp.
Nutmeg – ½ tsp.
Ginger – ½ tsp.
Cardamom – ½ tsp.
Natural vanilla – 1 pod
Almond flour (or almonds ground in a blender) – 3-4 tbsp (heaped)
Dried fruits – 400 g
Flavored alcohol (rum, cognac, liqueur or whiskey) – 200 ml

Ingredients for decoration
Sweet powder
Butter 82.5% – 250-300 g

Preparation:
If you don’t have ready-made candied lemon and orange peels, they should be prepared in advance.
For example, according to this recipe - fast, natural and delicious http://forum.say7.info/topic10654.html

You can use any dried fruits you like - black and light raisins, dried cherries, cranberries, peaches, pears, dates. You can only eat raisins. I just don’t recommend eating prunes and dried apricots - they will give unnecessary acid.

If alcohol is not allowed or is not available, you can safely substitute freshly squeezed orange juice.

At least a day before production (or better a certain number of days), prepare dried fruits (I use a mixture of black and light raisins, cherries, cranberries, from time to time I add dried peaches, pears and dates - these dried fruits need to be finely chopped) - painstakingly wash with warm water, dry, put in a jar, add alcohol, close the lid and put in the cold (refrigerator, balcony, pantry).

If you happen to have black muscovado sugar, use it.
It is very fragrant and indescribably tasty, giving any baked goods a unique taste. If you don’t have coffee sugar, you can easily replace it with regular sugar.
It is much better to use natural vanilla.
If suddenly it is not there, you can replace it with vanilla sugar. Instead of almonds, you can use walnuts or hazelnuts, or a mixture - almonds + walnuts + hazelnuts.

1. Rub the cottage cheese through a sieve.
2. Cut candied orange and lemon peels into small cubes.
3. Chop the nuts.

8. Form oval loaves from each part and give them the shape of a stollen. Place on a baking sheet (for each loaf you need to create a “mold” from foil, put baking paper in it and grease with butter).

9. Bake for about an hour in an oven preheated to 180 degrees. If the top gets very brown (all ovens are different), you can cover it with foil (check for readiness using a dry sliver).

11. Cool. Carefully pack (for example, in several layers of baking paper) and store in a cold space for several weeks.

Stollen can be a beautiful gift for the New Year and Christmas. Just before the holidays, all that remains is to package it perfectly and a wonderful gift for your loved ones is ready!

Photo of the section (as annoying as it may sound, the quality of the photo is not very good(()

PS In the first year there were only 2 stollen for family and guests. In the 2nd year - 4. In the 3rd year there are already 12 pieces - as gifts for friends and family .

Cut of curd stollen during the New Year holidays 2018

Curd stollen

Skeptics believe that without yeast dough it is impossible to bake a real Christmas stollen and immediately call all baked goods with raisins, candied fruits and nuts “cupcakes”. Modern German bakers do not agree with this outdated judgment. The list of traditional recipes is constantly updated with new discoveries; every year at festive fairs and culinary competitions, confectionery shops amaze not only with their skill, but also with their achievements.

In addition to the usual dried fruits, they take dried plums, apples, cherries, make a filling of poppy seeds, chocolate and marzipan, add exotic ginger and sour cranberries, replace rum with vodka, champagne, reddish wine and often try to reduce the calorie content of the product. But they constantly repeat the symbolic shape of the product: no matter what the filling, the stollen symbolizes the swaddled Christ Child, therefore it is powdered with a thick layer of white sweet powder, rolled up and stretched in length.

According to tradition, stollen are prepared approximately a month before Christmas - soaked in strong alcohol, packed in paper, and safely stored in a cold place for up to 2-3 months. Technologically simple at home, specifically cottage cheese stollen or Quarkstollen. Without painful kneading, dough and long-term proofing, the dough based on cottage cheese simply absorbs solid particles, rolls out and amazes with its tenderness. No special shape is needed - after rolling out the layers with a rolling pin, then sculpt them with your hands and transfer the blanks to a baking sheet. If you start getting acquainted with stollen without the help of others, then the cottage cheese recipe will not cause any problems! And after the curd stollen, continue the banquet and try the traditional butter one!

Ingredients

• wheat flour 450 g
• cottage cheese 250 g
• sugar 150 g
• butter 150 g
• eggs 2 pcs.
• baking powder 12 g
• nuts 100 g
• candied fruits + raisins + dried apricots 150 g
• lemon zest 1 tbsp. l.
• cognac (rum, brandy) 100 ml
• vanilla sugar 10 g
• sweet powder approximately 100 g

Manufacturing

All night (that is, the dark time of day) we soak the dried fruits in strong and fragrant alcohol, to enhance the aroma, we dry the nuts in the oven or over high heat, then chop them into pieces of different sizes, remove the thin top layer from the lemon - the zest (approximately 1 tbsp.) . If desired, add ground spices and confectionery concentrates.

Take the butter (100 g) out of the refrigerator a couple of hours before kneading and let it soften to a plastic, creamy state. Grind together with sweet sand - work manually with a fork or use a food processor. It should appear to be a homogeneous crumb. I think you can guess that according to the recipe, it is better not to replace butter (and of the highest quality) with margarine.

Add finely divided cottage cheese with the highest percentage of fat content and not very dry. We continue to rub in and combine the components. If the cottage cheese is dense, with large grains, additionally press through a fine sieve, then it will be easier to achieve smoothness.

Next, add the eggs - stir and moisten the curd mass.

Together with the remains of cognac/other strong drink, add swollen and flavored dried fruits, immediately throw in chopped nuts and lemon zest shavings. Stir well, immerse the languid pieces in the viscous mixture, and distribute as sparingly as possible.

Sifting, add flour plus baking powder. Add evenly, in small parts - the amount of flour may vary. Once the sticky dough for the stollen comes together, place it on a board/countertop and knead thoroughly, sprinkling with flour.

Knead the soft curd dough, completely permeated with additives. Let's move on to molding right away.

We divide the bun into three parts - at the end we get one homemade/large stollen and two children's/small stollen. You act at your own discretion. We stretch the oval cakes, fold them almost in half lengthwise, and push the bottom layer a little forward. Press down on top with a rolling pin. Place the preparations on a baking sheet lined with parchment or sprinkled with flour. Bake in a hot oven for about an hour, check readiness by piercing the crumb with a torch. We maintain the temperature at 180 degrees.

Generously grease the still hot curd stollen with melted butter - cover with wide strokes, without gaps. Butter (the remaining 50 g) is needed here. It is instantly absorbed into the crust, softens and gives the baked goods an extra delicious smell. In addition, the sweet powder lingers on the oiled surface, does not fall off, and lies tightly. Sift the powder thickly.

We take a sample and cut one curd stollen into the owner’s slices for the next tea party, wrap a couple in packaging and save them for Christmas.