2 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup sugar
1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter
1 cup ricotta cheese
1 large egg + 1 egg yolk
1 teaspoon vanilla
1 1/2 teaspoons Buttery Sweet Dough Flavor (optional)
1/4 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia flavoring
1/2 cup Fruitcake Blend or diced candied lemon peel
1/2 cup raisins (dark or golden)
1/3 cup slivered almonds, toasted and cooled
melted butter and confectioners' sugar
In a large bowl, whisk together the flour, sugar, baking powder and
salt. 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 and yolk, vanilla,
Toss the fruit or peel, raisins, and almonds with the flour mixture
until evenly distributed. Then combine the contents of the two
bowls, 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, and
pat each half into a circle. Roll each piece of dough into an 8 x
7-inch oval about 1/2-inch thick. Place the ovals on a lightly
greased or parchment-lined baking sheet, and fold each one roughly
in half, leaving the edge of the top half about 1/2-inch short of
the edge of the bottom half. Press the dough to seal it, with the
edge of your hand about 1 inch in back of the open edge; this will
make the traditional stollen shape.
Bake the stollen in a preheated 325°F oven for 40 to 45 minutes,
until they're very lightly browned around the edges. A cake tester
inserted into the center should come out clean. Transfer the stollen
to a wire rack, and brush them each with 2 to 3 tablespoons melted
butter. Sprinkle heavily with confectioners' sugar. Allow the
stollen to cool, then sprinkle them with sugar again, and wrap in
plastic wrap till ready to serve.
Yield: two 1-pound loaves.