Cottage Cheese Christmas Stollen

Cottage cheese Christmas stollen is a quick, yeast-free version of the holiday cake, made with smooth cottage cheese and almond flour, with raisins and toasted hazelnuts. It bakes for 50-60 minutes at 180 °C, and the filling only needs to soak for two hours. I recommend it for anyone who doesn't want to wait on a starter. Enjoy!

Cottage Cheese Christmas Stollen

A quick yeast-free holiday cake with cottage cheese and almond flour, raisins, and hazelnuts.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Soaking the filling 2 hours hrs

Total Time 3 hours hrs 25 minutes mins

Servings: 3 loaves

Ingredients Method

Ingredients

  

For the filling

• 100 g raisins
• 150 g hazelnuts toasted, chopped
• 2 ml rum essence
• 1 orange zest
• 50 ml orange juice

For the dough

• 470 g wheat flour
• 50 g almond flour
• 2 eggs
• 150 g sugar
• 10 g vanilla sugar
• 250 g smooth cottage cheese
• 175 g butter room temperature
• 10 g baking powder
• salt and vanillin a pinch of each

Extra

• 50 g butter melted
• 150 g powdered sugar

Method

 

1. Two hours ahead, prepare the filling: rinse and pat dry the raisins, add the chopped nuts, orange juice and zest, and rum essence. Mix and set aside at room temperature.
2. For the dough, blend the cottage cheese, sugar, vanilla sugar, salt, eggs, and room-temperature butter until smooth.
3. In another bowl, combine the sifted wheat and almond flour with the baking powder.
4. Combine both mixtures and knead by hand into a soft, elastic dough, adding the raisins and nuts at the end.
5. Turn the dough out onto a floured surface, divide into 3 parts, shape into stollen loaves, and place on a parchment-lined baking sheet.
6. Bake at 180 °C for 50 to 60 minutes.
7. While hot, brush the stollen generously all over with melted butter and dust liberally with powdered sugar.
8. Wrap the cooled loaves in parchment, then in plastic wrap, and store in a cool place for 1 to 14 days.
   

Tips

• Prepare the filling two hours ahead so the raisins and nuts can soak up the juice and aroma.
• The butter for the dough should be at room temperature.
• Brush the hot stollen generously with melted butter and dust with powdered sugar - this keeps them moist longer.
• Maturing in a cool place for 1 to 14 days deepens the flavor.