Christmas Cottage Cheese Stollen

Going to visit friends for Christmas and wondering what to bring as a gift? Prepare a homemade Christmas Cottage Cheese Stollen! This is a traditional German Christmas pastry. While it's usually made with yeast dough, try this yeast-free version with cottage cheese dough—you'll love it! This pastry is easy to make and incredibly delicious. It is prepared in advance and stored in a cool place for 3-4 weeks when properly wrapped. However, even after a day of resting, it is already flavorful and ready to be enjoyed. Simply unwrap it, dust it with a fresh layer of powdered sugar, slice, and savor this delightful dessert!

Cooking time: 90 minutes.

Servings: 6.

Calories: 366.

Cuisine: German.

Ingredients

• cottage cheese - 250 g;
• butter - 200 g;
• sugar - 150 g;
• egg - 2 pcs;
• nuts - 100 g;
• dried fruits - 300 g;
• cognac / brandy / rum - 100 g;
• lemon - 1 pc.;
• flour - 500 g;
• baking powder - 18 g;
• salt - a pinch.

You will also need:

• butter - 50 g;
• powdered sugar - 100 g.

Cooking

1. Take all the ingredients out in advance to bring them to room temperature. The cottage cheese should be smooth, not grainy.

2. You'll need 300 grams of dried fruits for the stollen. In this recipe, we use 100 g of prunes, 100 g of raisins, and 100 g of candied fruits.

3. Place the dried fruits in a bowl and pour over 100 g of alcohol. Microwave for 2-3 minutes until boiling, then let them cool, stirring a couple of times.

4. Mix the flour with salt and baking powder, then sift everything through a sieve.

5. Lightly toast the nuts and chop them, leaving some visible chunks. Add the nuts to the flour and mix.

6. Zest the lemon using a fine grater, then squeeze the juice and mix it with the zest.

7. Beat softened butter with sugar until creamy and fluffy.

8. Add the (room-temperature!) eggs and beat again.

9. Add cottage cheese and continue mixing until well combined.

10. Stir in the lemon mixture and beat until smooth.

11. Add the flour mixture and mix gently.

12. Avoid kneading by hand to prevent the butter from melting. Use a spoon instead.

13. Transfer the dough onto a floured surface. Flatten it slightly and place the soaked dried fruits in the center along with the remaining liquid.

14. Quickly mix and shape into a ball. The dough will be slightly sticky, so dust it with flour for easier handling. Divide into two equal parts.

15. Flatten each portion into a 3 cm thick rectangle. Create a shallow groove along one-third of the dough using the side of your hand. Fold the smaller section over the larger one, giving it a slightly rounded shape. Stollen tends to spread while baking, so shape it higher rather than wider.

16. Line a baking sheet with parchment paper and carefully transfer the loaves, keeping some space between them.

17. Bake in a preheated 160-170°C (320-340°F) oven for 60-70 minutes. If the top browns too quickly, cover it with parchment paper. Check doneness with a wooden skewer.

18. Once baked, remove from the oven and immediately brush all sides with melted butter.

19. Generously dust with powdered sugar until the butter stops showing through. If storing long-term, coat not only the top but also the sides and bottom. Let the stollen cool completely.

20. Wrap in parchment paper, then foil, and place in a bag. Store in a cool place for 3-4 weeks to allow the flavors to develop.

21. Over time, the stollen will become denser and even more flavorful, but you can also enjoy it right away—it’s incredibly delicious!

If you love giving sweet gifts, a homemade cottage cheese Christmas stollen is a perfect festive treat!

Cooking video