Recipe Finder: Christmas Stollen

December 22, 2010|By Julie Rothman, Special to The Baltimore Sun

Rick Seyfried from Columbia was looking for a recipe he has lost for making a quick Christmas Stollen bread that he found on a package of Jell-O vanilla pudding mix some years ago. He said that he has written the "Jell-O company to search their archives for the recipe to no avail." I searched the Kraft food website but could not locate a recipe for a stollen that used pudding. However, in my internet search I did find on http://www.tasteofhome.com an excellent quick and easy recipe for making a stollen. It is made with baking powder instead of yeast, so it requires no rising time like more traditional versions.

This simple recipe turned out a beautiful, moist and delicious bread, perhaps slightly less dense then the traditional yeast version, but with little difference in taste or appearance. I know I will be adding this one into my own holiday baked-goods file to make for my family and friends. It's a winner.

Requests

Bonnie Conrad from Pasadena is searching for an old Minute Rice recipe called "Country Kitchen Pie." The recipe was on the back of a Minute Rice box in the mid to late 1960s. It contained ground beef, tomato sauce, instant rice, minced onion, green pepper and cheddar cheese.

If you are looking for a recipe or can answer can answer a request for a hard-to-find recipe write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278, or email recipefinder@baltsun.com. Please include your name, address and daytime phone number; names must accompany recipes to be published. Please list ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions.

Simple Christmas Stollen

Makes: 1 loaf (12 servings)

2 1/4 cups all-purpose flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

7 tablespoons cold butter, divided use

1 cup ricotta cheese

1/2 cup chopped mixed candied fruit

1/2 cup raisins

1/3 cup slivered almonds

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon grated lemon peel

1 egg

1 egg yolk

Confectioners' sugar

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 peel, egg and yolk. Stir into dry ingredients just until moistened. Turn onto a floured surface; knead five times. Roll dough into a 10-inch-by-8-inch oval. Fold a long side over to within 1 inch of opposite side; press edge lightly to seal. Place on a greased baking sheet; curve ends slightly.

Bake at 350 degrees for 35 to 40 minutes or until golden brown.

Melt the remaining 1 tablespoon of butter; brush over loaf. Remove to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition information

Per serving: 266 calories, 12 grams fat, 6 grams saturated fat, 6 grams protein, 42 grams carbohydrates, 1 gram fiber, 63 milligrams cholesterol, 131 milligrams

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.