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Рождественский Штоллен творожный

Cottage Cheese Christmas Stollen

A quick yeast-free holiday cake with cottage cheese and almond flour, raisins, and hazelnuts.
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Prep Time 30 minutes
Cook Time 55 minutes
Soaking the filling 2 hours
Total Time 3 hours 25 minutes
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.