Baking Powder Stollen Recipes

Steps:

• Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
• Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
• Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
• Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.

Steps:

• Preheat oven to 350°F.
• Sift all dry ingredients together in a bowl and set aside.
• Beat all other ingredients except fruit together in a large bowl.
• Add dry ingredients to bowl and combine thoroughly.
• Add fruit and mix well.
• Place dough on floured surface and knead lightly. (If too sticky, add a little more flour).
• Cut dough into 2 equal pieces.
• 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).
• Bake for 30 minutes.
• Reduce heat to 300°F and bake an additional 20-25 minutes.
• When done, wait 5 minutes and spread each with melted butter and sprinkle thickly with powdered sugar to form a glaze.
• Enjoy.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in 6 tablespoons butter until mixture resembles fine crumbs. In a small bowl, combine the ricotta, candied fruit, raisins, almonds, extracts, lemon zest, egg and yolk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead five times. Roll dough into a 10x8-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on a greased baking sheet; curve ends slightly. , Bake at 350° for 40-45 minutes or until golden brown. Melt remaining butter; brush over loaf. Remove to a wire rack to cool completely. Dust with confectioners' sugar.,

Steps:

• Preheat your oven to 325°F. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs. In a separate bowl, mix together the cheese, egg, vanilla, and flavors. Toss the fruit and almonds with the flour mixture until evenly distributed. Then combine the wet and dry ingredients, mixing until most of the flour is moistened. Turn the dough out onto a lightly floured work surface, and knead it two or three times, until it holds together. Divide it in half. Roll each piece of dough into an 8-inch x 7-inch oval about 1/2-inch thick. Fold each piece of dough roughly in half, leaving the edge of the top half about 1/2-inch short of the edge of the bottom half. Should you fold the long way, or the short way? The long way will give you a longer, narrower stollen, with shorter slices; folding the short way will give you a wider, fatter stollen, with longer slices. Use the edge of your hand to press the dough to seal about 1-inch in back of the open edge; this will make the traditional stollen shape. It's also the familiar Parker House roll shape, if you've ever made them. Place the shaped stollen on the prepared baking sheet. Bake the stollen till they're very lightly browned around the edges, about 40 minutes. A cake tester inserted into the center should come out clean. Remove the stollen from the oven, and transfer to a rack. Brush them each with 2 to 3 tablespoons melted butter. Sprinkle heavily with confectioners' sugar. Allow the stollen to cool, then brush with butter again, and sprinkle with sugar again. Wrap in plastic wrap till ready to serve. Plastic-wrapped stollen will keep well for 2 weeks or so at room temperature. Tips from our bakers: *Unlike standard stollen, this version doesn't keep for weeks on end. However, it was fresh as fresh could be a week after we made it; and still good 2 weeks out. By the end of the third week, it was starting to get that dry, stollen-type texture you might be used to... so we'd say enjoying it within 2 to 2 1/2 weeks after baking would give you your optimal stollen experience. *A number of readers have asked for a substitute for ricotta cheese. You won't get as smooth-looking a result using the following substitutions, but the stollen will still be very tasty. Reduce the butter to 2 ounces (1/4 cup). Work 3 ounces cream cheese and the butter into the flour as directed. Mix the egg and vanilla with a generous 1/3 cup milk (instead of with ricotta). Proceed as directed in the recipe.