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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is a easy quick bread version of the traditional German Christmas bread made with yeast. No waiting for dough to rise. No waiting for bread to mellow. I do not care for the citron and orange peel, so I substitute with orange flavored dried cranberries. This recipe makes 2 medium loaves. Ingredients:
1 lb ricotta cheese |
1/2 lb butter (softened) |
2 cups sugar |
3 eggs (room temperature) |
1/2 teaspoon lemon juice |
1 tablespoon fresh lemon rind |
1/8 teaspoon almond extract |
1/8 teaspoon rum extract |
5 cups all-purpose flour |
2/3 cup ground almonds (blanched) |
5 teaspoons baking powder |
1/2 teaspoon salt |
1/8 teaspoon nutmeg |
1/8 teaspoon cardamom |
1/2 cup raisins |
1/4 cup diced citron |
1/4 cup diced orange rind |
4 ounces butter (melted) |
1/2 cup powdered sugar |
Directions:
1. Preheat oven to 350°F.
2. Sift all dry ingredients together in a bowl and set aside.
3. Beat all other ingredients except fruit together in a large bowl.
4. Add dry ingredients to bowl and combine thoroughly.
5. Add fruit and mix well.
6. Place dough on floured surface and knead lightly. (If too sticky, add a little more flour).
7. Cut dough into 2 equal pieces.
8. Shape each piece into stollen shape and place both on large cookie sheet (keep loaves at least 4 inches from one another to allow room for rising in the oven).
9. Bake for 30 minutes.
10. Reduce heat to 300°F and bake an additional 20-25 minutes.
11. When done, wait 5 minutes and spread each with melted butter and sprinkle thickly with powdered sugar to form a glaze.
12. Enjoy.
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