Stollen with cottage cheese and cinnamon aroma
The first time I tried Stollen with cottage cheese was one winter when I got tired of store-bought products. Drawn to the combination of dried fruits, cinnamon, and cottage cheese, I wanted to see if I could make it well at home without spending hours next to the dough. It's different from a classic sweet bread, quicker, and has a distinct flavor – moist, fragrant, and dense, packed with fruits. I usually make it about once a season, sometimes even twice, especially during the holidays.
Quick Info
Total time: about 2 hours (including cooling)
Preparation time: 20-30 minutes
Baking time: 60-70 minutes
Servings: 10-12 slices
Difficulty: medium, no rising required
Recipe type: holiday dessert (Christmas, Easter)
Ingredients
500 g cottage cheese (well-drained)
100 g whole wheat flour
250 g white flour, plus a little for dusting
1 packet baking powder (10-12 g)
100 g raisins
100 g dried plums
50 g butter (at room temperature)
30 g melted butter (for brushing)
a pinch of sea salt
grated zest of 1 orange
100 g brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract (plus extra for powdered sugar)
40 g powdered sugar (for finishing, mixed with vanilla and cinnamon)
Instructions
1. Place the cottage cheese in a strainer and let it drain for at least 15-20 minutes if it has liquid. It's important that it doesn't remain too watery; otherwise, the dough will be hard to shape.
2. Sift the white flour and whole wheat flour together with the baking powder and salt into a large bowl.
3. Add the cinnamon to the flour mixture and mix well with a spoon or spatula.
4. In another bowl, combine the drained cottage cheese with the chopped raisins and dried plums. Add the grated orange zest, brown sugar, soft butter, and vanilla extract. Mix until all the ingredients are evenly distributed. It doesn't need to be perfectly smooth.
5. Combine the cheese mixture with the flour mixture. Knead by hand (or with a sturdier spatula, if you prefer) until you have a homogeneous, fairly dense, and slightly sticky dough.
6. Dust a work surface with a little flour. Turn the dough out and shape it into an oval piece, about 5 cm thick and around 10 cm wide. The length will depend on the baking tray, but the shape should remain elongated, typical for Stollen.
7. Gently flatten the dough, then fold the side edges over it, pressing lightly. The front side should be pressed down more firmly, while the other side should remain higher. This way, it takes on the classic Stollen profile, not perfectly symmetrical.
8. Transfer the dough to a baking tray lined with parchment paper.
9. Bake in a preheated oven at 150°C for 60-70 minutes, until it turns golden and feels firm to the touch.
10. Remove from the oven and, while it's still warm, brush with the 30 g of melted butter, then sprinkle the powdered sugar mixture with vanilla and cinnamon generously over the top.
11. Allow the Stollen to cool completely before slicing.
Why I Make This Recipe Often
It doesn't require rising, and you don't need a mixer or complicated techniques. It keeps well for a few days. I love the texture – it’s neither fluffy sweet bread nor cake, but something in between, with pieces of fruit and a hint of cinnamon. Once cooled, I slice it easily, and it stays good even after 2-3 days.
Tips and Variations
Tips
If the cheese is too wet, drain it ahead of time. A dough that's too soft can be hard to shape.
The orange zest adds flavor, but don’t use too much so it doesn't overpower the other flavors.
If you don't have a very precise oven, check after 60 minutes – the Stollen should be golden and smell pleasant.
Substitutions
Raisins can be replaced with dried cranberries or other dried fruits if you prefer.
Dried plums can be omitted or replaced with dried apricots if you have them on hand.
Whole wheat flour can be omitted, but the dough will turn out slightly lighter in color and a bit airier.
Variations
You can add a little rum or liqueur to the raisins, soaked for 1-2 hours beforehand for flavor.
If you want more texture, you can add 30-40 g of chopped almonds to the dough.
Serving Ideas
It’s easiest served at breakfast, with coffee or tea.
It can be stored at room temperature and sliced thinly, like a holiday dessert or sweet snack.
It also goes well with a thin layer of butter on a slice if it lasts until the next day.
Frequently Asked Questions
1. If I use a different type of cheese, will it change the texture?
Yes, classic well-drained cottage cheese is the most suitable. Ricotta or soft cheese will make it too moist. Granular cottage cheese can leave a crumbly dough.
2. What should I do if the dough is too sticky to shape?
Add a tablespoon of flour at a time, but don’t overdo it – it should remain slightly moist, not dry like bread.
3. Can I use store-bought dried fruits?
Yes, but reduce the sugar a bit, as dried fruits are sweeter.
4. Do I need to cover it after taking it out of the oven?
Not necessarily. You can let it cool uncovered, but if you want to prevent a hard crust from forming, cover it loosely with a clean towel.
5. Can it be frozen?
I don't recommend it; the texture changes, and it doesn't taste the same after thawing.
Nutritional Values (estimate per serving/slice, for 12 slices)
Calories: approximately 250 kcal
Protein: 6 g
Carbohydrates: 35 g
Fat: 8 g
Sugar: 18 g
Fiber: 2 g
Values are approximate and may vary depending on the type of cottage cheese and the amount of sugar used.
Storage and Reheating
Stollen is best stored at room temperature, wrapped in paper or in an airtight container. It stays fresh for 2-3 days. Reheating is not recommended – it should be consumed cold or at room temperature. If it dries out slightly after a few days, it can be served with a drizzle of butter on top or, as a last resort, microwaved for 1-2 minutes, but the texture won't be the same as fresh.
Ingredients: Ingredients: - 500 grams of cottage cheese; - 100 grams of whole wheat flour; - 250 grams of white flour + for dusting; - 1 packet of baking powder; - 100 grams of raisins; - 100 grams of dried plums; - 50 grams of butter + 30 grams melted for greasing; - a pinch of sea salt; - zest of one orange; - 100 grams of brown sugar; - 1/2 teaspoon of cinnamon; - 1/2 teaspoon of vanilla extract + for dusting; - 40 grams of powdered sugar for sprinkling on top.
