Shortcut Stollen
A delicious Christmas tradition from Germany. Most stollen recipes are yeasted breads that take several hours to prepare. This one can be finished in just over an hour.
½ cup butter
½ cup sugar
1 cup sour cream
1 egg
1 Tbs. freshly grated lemon rind
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup raisins
1 cup slivered almonds
butter for shaping
powdered sugar for topping
Preheat oven to 375 degrees F. Cream together butter and sugar until light and fluffy. Add the egg, sour cream, and lemon rind and beat thoroughly. In a separate bowl, combine flour, baking powder, baking soda and salt; stir until well blended. Gradually add flour mixture to liquids and stir until thoroughly blended. Fold in raisins and nuts until evenly distributed.
Lightly grease a 10” x 14” cookie sheet or jelly roll pan. Using buttered hands, shape the dough into a large oval. Brush the top of the dough with more butter, then fold half the dough not quite all the way over the other half. This “folded-over” shape is the traditional form for “Christollen” and is said to represent the infant Jesus wrapped in his swaddling clothes. Place immediately in the oven and bake for 40 to 45 minutes, or until lightly browned and a toothpick inserted in the center of the loaf comes out clean. Remove loaf to a wire rack to cool for several minutes, then brush the top with more butter. Serve warm or cool, sprinkled with powdered sugar.
A delicious Christmas tradition from Germany. Most stollen recipes are yeasted breads that take several hours to prepare. This one can be finished in just over an hour.
½ cup butter
½ cup sugar
1 cup sour cream
1 egg
1 Tbs. freshly grated lemon rind
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup raisins
1 cup slivered almonds
butter for shaping
powdered sugar for topping
Preheat oven to 375 degrees F. Cream together butter and sugar until light and fluffy. Add the egg, sour cream, and lemon rind and beat thoroughly. In a separate bowl, combine flour, baking powder, baking soda and salt; stir until well blended. Gradually add flour mixture to liquids and stir until thoroughly blended. Fold in raisins and nuts until evenly distributed.
Lightly grease a 10” x 14” cookie sheet or jelly roll pan. Using buttered hands, shape the dough into a large oval. Brush the top of the dough with more butter, then fold half the dough not quite all the way over the other half. This “folded-over” shape is the traditional form for “Christollen” and is said to represent the infant Jesus wrapped in his swaddling clothes. Place immediately in the oven and bake for 40 to 45 minutes, or until lightly browned and a toothpick inserted in the center of the loaf comes out clean. Remove loaf to a wire rack to cool for several minutes, then brush the top with more butter. Serve warm or cool, sprinkled with powdered sugar.