Christmas Stollen Cottage Cheese Recipe
Cooking Christmas stollen in our family has become a good tradition. For many years now, Stollen has occupied a place of honor on our Christmas family table. Having prepared a lot of different options – I was on it. I added almond flour and homemade marzipan to the dough.
Servings
10
Cook Time
180minutes
Servings
10
Cook Time
180minutes
Ingredients
The dough:
Marzipan:
Fur coat for stollen:
Instructions
  1. Prepare almonds and candied fruits in advance. Put the almonds in boiling water, hold for a couple of minutes and peel them. Fry the almonds in the oven and chop them coarsely. Pour raisins and dried cherries 5-6 days before cooking with a mixture of cognac and liqueur (I have orange liqueur cointreau). I did not soak orange candied fruits, they are stored in a spicy syrup of vanilla and liqueur.
  2. We will also prepare marzipan in advance. Peel the almonds and let them dry. To make marzipan, you do not need to fry almonds.
  3. In the bowl of a blender, grind 160 gr. almonds into fine crumbs and add 150 gr. powdered sugar.
  4. Add one protein from a large chicken egg and the flavor of bitter almonds.
  5. Mix everything well and form three sausages. Wrap them in plastic wrap and put them in the refrigerator. Such marzipan can be stored for 2-3 weeks.
  6. Prepare the dough for the pie. mix sugar and butter at room temperature until fluffy. Add one egg at a time and mix everything well with a mixer.
  7. Add the cottage cheese, rubbed through a sieve. Vanilla and nutmeg to taste.
  8. Add flour. Mix everything well.
  9. Add candied fruits and chopped almonds.
  10. And at the very end, add the almond flour. Mix everything together.
  11. Divide the finished dough into three parts. Add marzipan to each stollen.
  12. Let’s form three stollens. Put them to bake at a temperature of 170 gr. for about 40 minutes.
  13. Ready, hot stollen immediately lubricate well with butter.
  14. Also don’t forget to sprinkle it liberally with powdered sugar. I wrap the finished stollen, rolled in powdered sugar, in baking paper, then in foil and a kitchen towel. I put it in a cool place. two to three weeks are enough to prepare a curd stollen. during this time, it will be infused and will be fragrant and delicious.
  15. Merry Christmas!
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