Fruity Ricotta and Toasted Almond Stollen
A traditional German Christmas bread, this ricotta version is a quick and easy alternative to the lengthier yeasted recipe. The fruit and nuts give it sweetness and crunch and don’t skimp on dusting it with a blizzard of icing sugar, it’s the final flourish!
Makes: 1 stollen
INGREDIENTS
2 ½ cups plain flour
1 ½ cups ground almonds
½ cup caster sugar
1 ½ teaspoons baking powder
2 teaspoons finely grated lemon zest
1 teaspoon finely grated orange zest
pinch sea salt
100 grams cold butter, chopped
½ cup golden raisins or sultanas
½ cup finely chopped dried apricots
½ cup slivered almonds, toasted and roughly chopped
¼ cup candied citrus peel
2 large eggs
200 grams ricotta cheese
2 teaspoons almond extract
1 teaspoon vanilla extract
Equipment
Grease a large flat baking tray and line it with a double layer of baking paper, greasing between each layer so it doesn’t slide off.
METHOD
Preheat the oven to 170˚C regular bake.
Put the flour, almonds, sugar, baking powder, both zests, salt and butter in a food processor and blitz to a fine crumb.
Tip into a large bowl and add all the fruit, almonds and citrus peel and toss to coat the fruit in the flour so it’s all separated.
Whisk the eggs, ricotta and both extracts together then tip onto the flour mixture and stir everything together to make a loose dough.
Tip the dough out onto a lightly floured work surface and knead it a few times until it holds together. Roll into a roughly 25cm x 30cm oval. Fold lengthwise, bringing the top half up and over so the bottom dough extends by about 2 centimetres. (This gives the stollen it’s distinctive shape)
Carefully transfer the stollen to a lined baking tray and bake for about 35-40 minutes or until golden and a thin skewer inserted into the centre comes out clean. Cover the top loosely with foil if it’s getting too brown.
When cool, dust generously with icing sugar. Store well wrapped in baking paper in an airtight container in a cool place for 8-10 days.
COOK’S NOTE: Use a pale rather than black baking tray if possible as this prevents the base of the stollen over-browning.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!